Brown Rice Stir Fry with Flavored Tofu and Vegetables
Elevate your weeknight dinner game with this vibrant Brown Rice Stir Fry with Flavored Tofu and Vegetables, a wholesome and delicious combination of tender-crisp veggies, protein-packed tofu, and nutty brown rice. The tofu is marinated in a savory blend of soy sauce, sesame oil, and cornstarch before being pan-seared to golden perfection, while fresh garlic and ginger infuse the vegetables with irresistible aroma and flavor. A rich hoisin sauce glaze ties everything together, creating a balanced dish that's both nutritious and satisfying. Perfect for a quick 40-minute meal, this recipe is ideal for anyone seeking a plant-based, flavor-forward dinner option. Serve it hot and garnish with scallions and sesame seeds for an extra pop of color and crunch!
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 14 ounces extra firm tofu
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 whole garlic cloves
- 1 tablespoon ginger
- 1 large carrot
- 1 medium bell pepper
- 2 cups broccoli florets
- 1 cup snap peas
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 2 whole scallions
- 1 teaspoon sesame seeds
Instructions
Rinse the brown rice under cold water. Combine it with 2 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes or until fully cooked. Set aside.
Drain the tofu and press it between layers of paper towels to remove excess moisture. Cut into 1-inch cubes.
In a small bowl, combine the soy sauce, sesame oil, and cornstarch. Toss the tofu cubes in the mixture until coated evenly. Allow it to marinate for at least 10 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated tofu and cook for 3-4 minutes on each side until golden and crispy. Remove from the skillet and set aside.
Chop the garlic cloves and ginger finely. Slice the carrot into thin matchsticks, the bell pepper into strips, and the scallions into thin slices.
Heat the remaining 1 tablespoon of vegetable oil in the same skillet or wok. Add the garlic and ginger and sauté for 30 seconds until fragrant.
Add the carrot, bell pepper, broccoli florets, and snap peas to the skillet. Stir-fry the vegetables for 4-5 minutes until they are tender but still crisp.
In a small bowl, whisk together the hoisin sauce and rice vinegar. Pour the mixture into the skillet and toss to coat the vegetables evenly.
Return the crispy tofu to the skillet, mixing it with the vegetables and sauce.
To serve, layer a portion of the cooked brown rice in each bowl, top with the tofu-vegetable mixture, and garnish with scallions and sesame seeds. Serve hot and enjoy!
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 613 mg | 27% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 6.3 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 377 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
