- 1 block 14 oz firm tofu (pressed and cubed)
- 1 cup brown rice uncooked
- 2 cups water or vegetable broth
- 2 cups mixed vegetables e.g., bell peppers, broccoli, carrots, snap peas
- 2 tablespoons soy sauce or tamari for marinade
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch optional, for crispier tofu
- 2 tablespoons soy sauce or tamari for stir-fry
- 1 tablespoon rice vinegar
- 1 teaspoon ginger grated
- 2 cloves garlic minced
Large skillet or wok
Medium saucepan
Cutting board and knife
Cook the Brown Rice:- In a medium saucepan, combine brown rice and water or vegetable broth. Bring to a boil.- Reduce heat, cover, and simmer for 20 minutes or until the rice is tender. Fluff with a fork and set aside. Marinate the Tofu:In a bowl, mix soy sauce, sesame oil, and cornstarch (if using). Toss tofu cubes in the mixture and let sit for 10 minutes. Cook the Tofu:Heat a skillet or wok over medium-high heat. Add a drizzle of sesame oil and cook the tofu until golden and crispy on all sides. Remove and set aside. Stir-Fry the Vegetables:In the same skillet, add another drizzle of sesame oil. Stir-fry the vegetables for 5-7 minutes until tender-crisp. Combine and Serve:- Return the tofu to the skillet. Add soy sauce, rice vinegar, ginger, and garlic. Toss everything together until well coated and heated through.- Serve the tofu and vegetable stir-fry over the cooked brown rice.
- For meal prep, store the rice and stir-fry in separate containers for up to 4 days.
- Adjust seasoning to taste with additional soy sauce or chili flakes for a spicy kick.
