By Krista McCabe
Start by cooking the brown rice. In a medium saucepan, bring 3 cups of water to a boil. Add the 1 1/2 cups of brown rice, reduce the heat to low, cover, and simmer for about 30 minutes or until the rice is tender and the water is absorbed. Fluff the rice with a fork and set aside.
While the rice is cooking, prepare the sauce by combining 3 tbsp of soy sauce, 1 tbsp of sesame oil, 1 tbsp of honey or maple syrup, 1 tsp of grated ginger, and 2 cloves of minced garlic in a small bowl. Stir well to combine and set aside.
Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook for about 6-8 minutes, turning occasionally, until the tofu is golden brown on all sides. Remove the tofu from the skillet and set aside.
In the same skillet, add the 4 cups of mixed stir-fry vegetables. Stir-fry for about 5-6 minutes or until the vegetables are tender-crisp.
Return the tofu to the skillet with the vegetables. Pour the prepared soy sauce mixture over the tofu and vegetables. Stir well to coat everything evenly and cook for an additional 2 minutes to heat through.
Serve the stir-fried tofu and vegetables over the cooked brown rice. Enjoy your delicious and healthy Asian-inspired meal!
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This Main Course Vegetarian Asian recipe is ready in 45 minutes and features extra-firm tofu, pressed and cubed, brown rice (uncooked), mixed stir-fry vegetables and other delicious ingredients. Contains 450 calories total.
Start by cooking the brown rice. In a medium saucepan, bring 3 cups of water to a boil. Add the 1 1/2 cups of brown rice, reduce the heat to low, cover, and simmer for about 30 minutes or until the rice is tender and the water is absorbed. Fluff the rice with a fork and set aside.
While the rice is cooking, prepare the sauce by combining 3 tbsp of soy sauce, 1 tbsp of sesame oil, 1 tbsp of honey or maple syrup, 1 tsp of grated ginger, and 2 cloves of minced garlic in a small bowl. Stir well to combine and set aside.
Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook for about 6-8 minutes, turning occasionally, until the tofu is golden brown on all sides. Remove the tofu from the skillet and set aside.
In the same skillet, add the 4 cups of mixed stir-fry vegetables. Stir-fry for about 5-6 minutes or until the vegetables are tender-crisp.
Return the tofu to the skillet with the vegetables. Pour the prepared soy sauce mixture over the tofu and vegetables. Stir well to coat everything evenly and cook for an additional 2 minutes to heat through.
Serve the stir-fried tofu and vegetables over the cooked brown rice. Enjoy your delicious and healthy Asian-inspired meal!
Calories per Serving: 450
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