Brown Rice Stir-Fry With Flavored Tofu and Vegetables |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
I found this in Martha Stewart's Body + Soul magazine. I was looking for something else, when I saw this - she highlights 5 meals that are healthy and good for you - this was Friday's meal. Ingredients:
2 tablespoons olive oil |
3 garlic cloves, minced |
1 piece fresh ginger, peeled and finely chopped |
1 medium red bell pepper, cut into 1-inch chunks |
1 medium yellow bell pepper, cut into 1-inch chunks |
3 cups cooked brown rice |
3 tablespoons reduced sodium soy sauce |
1 teaspoon toasted sesame oil |
coarse salt, to taste |
fresh ground black pepper, to taste |
1 pinch red pepper flakes (optional) |
3 scallions, halved lengthwise and thinly sliced |
8 ounces flavored baked tofu (cut into 1-inch cubes) |
toasted sesame seeds (optional) |
Directions:
1. In a large skillet or wok, heat the olive oil over medium-high heat.
2. Add garlic, ginger, & red pepper flakes (if using); stir-fry until fragrant, about 30 seconds.
3. Add tofu; stir-fry until golden brown, about 2 minutes.
4. Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
5. Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes.
6. Stir in sesame oil & sesame seeds, if using.
7. Season with salt and pepper; garnish with scallions.
8. Serve hot.
|
|