By Antonio Andrade
Drain the tofu and cut it into cubes if not already done. Pat dry with paper towels to remove excess moisture.
Chop the broccoli into bite-sized florets, slice the bell pepper into thin strips, julienne the carrot, and dice the onion. Mince the garlic and grate the ginger.
Heat 1 tsp of sesame oil in a non-stick pan over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove from pan and set aside.
In the same pan, add 1 tbsp of vegetable oil. Sauté the onion until translucent, about 2 minutes. Add the garlic and ginger, and sauté for another 30 seconds until fragrant.
Add the broccoli, bell pepper, and carrot to the pan. Stir-fry the vegetables for about 5 minutes or until they are tender-crisp.
Return the tofu to the pan and add the soy sauce and remaining 1 tsp of sesame oil. Stir well to combine and coat all ingredients evenly. Season with salt and pepper to taste.
Add the cooked brown rice to the pan and toss everything together until the rice is heated through, about 2-3 minutes.
Serve the stir-fry hot, garnished with additional sesame seeds or chopped green onions, if desired.
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This Vegan Main Course Stir-Fry recipe is ready in 30 minutes and features firm tofu, cooked brown rice, broccoli and other delicious ingredients. Contains 380 calories total.
Drain the tofu and cut it into cubes if not already done. Pat dry with paper towels to remove excess moisture.
Chop the broccoli into bite-sized florets, slice the bell pepper into thin strips, julienne the carrot, and dice the onion. Mince the garlic and grate the ginger.
Heat 1 tsp of sesame oil in a non-stick pan over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove from pan and set aside.
In the same pan, add 1 tbsp of vegetable oil. Sauté the onion until translucent, about 2 minutes. Add the garlic and ginger, and sauté for another 30 seconds until fragrant.
Add the broccoli, bell pepper, and carrot to the pan. Stir-fry the vegetables for about 5 minutes or until they are tender-crisp.
Return the tofu to the pan and add the soy sauce and remaining 1 tsp of sesame oil. Stir well to combine and coat all ingredients evenly. Season with salt and pepper to taste.
Add the cooked brown rice to the pan and toss everything together until the rice is heated through, about 2-3 minutes.
Serve the stir-fry hot, garnished with additional sesame seeds or chopped green onions, if desired.
Calories per Serving: 380
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