By Sasha Gordanier
Rinse the brown rice under cold water. In a medium saucepan, bring 2 cups of water and a pinch of salt to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 25 minutes, or until the rice is cooked and the water is absorbed. Fluff with a fork and set aside.
While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil over medium heat. Add the grated ginger and minced garlic, sautéeing for about 30 seconds until fragrant.
Add the broccoli florets, julienned carrot, and sliced red bell pepper to the skillet. Stir-fry for about 5 minutes, or until the vegetables are just tender-crisp.
Return the tofu to the skillet. Add the soy sauce and toasted sesame oil, stirring everything together to coat the tofu and vegetables evenly. Cook for an additional 2-3 minutes to heat through.
Season the stir-fry with salt and pepper to taste. Serve the Sesame-Ginger Tofu Stir-Fry over the cooked brown rice.
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This Vegan Main Dishes Stir-Fry recipe is ready in 35 minutes and features firm tofu, broccoli florets, carrot and other delicious ingredients. Contains 400 calories total.
Rinse the brown rice under cold water. In a medium saucepan, bring 2 cups of water and a pinch of salt to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 25 minutes, or until the rice is cooked and the water is absorbed. Fluff with a fork and set aside.
While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil over medium heat. Add the grated ginger and minced garlic, sautéeing for about 30 seconds until fragrant.
Add the broccoli florets, julienned carrot, and sliced red bell pepper to the skillet. Stir-fry for about 5 minutes, or until the vegetables are just tender-crisp.
Return the tofu to the skillet. Add the soy sauce and toasted sesame oil, stirring everything together to coat the tofu and vegetables evenly. Cook for an additional 2-3 minutes to heat through.
Season the stir-fry with salt and pepper to taste. Serve the Sesame-Ginger Tofu Stir-Fry over the cooked brown rice.
Calories per Serving: 400
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