By Ebenezer Obiri
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
Place the rinsed rice in a pot with 3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is tender.
While the rice is cooking, steam the broccoli florets for about 5 minutes until they are tender but still bright green. Set aside.
In a large pan or wok, heat 1 tablespoon of the vegetable oil over medium-high heat.
Add the cubed tofu to the pan, and cook for about 7-8 minutes, turning occasionally until all sides are golden brown. Remove the tofu from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and sliced red bell pepper (and chili if using), and sauté for 2-3 minutes, until the peppers are slightly tender.
In a small bowl, mix together the soy sauce or tamari, brown sugar, and rice vinegar.
Return the tofu to the pan with the sautéed vegetables. Pour the sauce over the tofu and veggies, stirring to coat evenly. Cook for another 2-3 minutes until the sauce has absorbed slightly.
Add the fresh Thai basil (or regular basil) to the pan, and toss everything together until the basil is wilted and incorporated.
Season the dish with salt and black pepper to taste.
Serve the stir-fried tofu and vegetables over the cooked jasmine rice, with the steamed broccoli on the side or mixed in.
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By Ebenezer Obiri
This Stir-fry Thai Vegetarian Main Course recipe is ready in 40 minutes and features jasmine rice, firm tofu, pressed and cubed, broccoli florets and other delicious ingredients. Contains 450 calories total.
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
Place the rinsed rice in a pot with 3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is tender.
While the rice is cooking, steam the broccoli florets for about 5 minutes until they are tender but still bright green. Set aside.
In a large pan or wok, heat 1 tablespoon of the vegetable oil over medium-high heat.
Add the cubed tofu to the pan, and cook for about 7-8 minutes, turning occasionally until all sides are golden brown. Remove the tofu from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and sliced red bell pepper (and chili if using), and sauté for 2-3 minutes, until the peppers are slightly tender.
In a small bowl, mix together the soy sauce or tamari, brown sugar, and rice vinegar.
Return the tofu to the pan with the sautéed vegetables. Pour the sauce over the tofu and veggies, stirring to coat evenly. Cook for another 2-3 minutes until the sauce has absorbed slightly.
Add the fresh Thai basil (or regular basil) to the pan, and toss everything together until the basil is wilted and incorporated.
Season the dish with salt and black pepper to taste.
Serve the stir-fried tofu and vegetables over the cooked jasmine rice, with the steamed broccoli on the side or mixed in.
Calories per Serving: 450
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