Stir-Fried Rice and Tofu
| Prep Time: 20 min | Serves: 6 |
| Cooking Time: 45 min | Yield: 6 bowl |
Vegan and full of veggies and good protein!
Ingredients
- 1 pkg Extra Firm Tofu
- 3 tbsp Olive Oil
- 1/2 tbsp Sesame Oil
- 1 1/2 cups Brown Jasmine
- 3 Whole Carrots
- 1 medium Onion, Sweet
- 1 cup Peppers, Sweet, Red
- 1 cup Organic Peas
- 1 1/2 cups Green Beans, Frozen
- 1 tsp Minced Garlic
- 3 tbsp Soy Sauce
Directions
Cook rice according to directions, adding 1 tbsp olive oil. Allow rice to cook for more than half of the entire cooking time before starting everything else. Rice takes forever! In this time, you can be drying out your tofu. I use a kitchen towel, but paper towels work just fine.
While rice nearing the end of its cooking, begin sauteing the diced onion, garlic, red peppers and carrot in a large skillet on medium heat in olive oil for about 10 minutes or until onions are translucent.
Add green beans and peas. I used Cascadian Farms (frozen). Once rice is done, pour it all into the skillet and stir it good. Add 1 tbsp more olive oil and keep stirring on medium heat.
Cube your patted-dry tofu. Pan fry in a separate skillet in sesame oil and 1 tbsp olive oil until golden brown.
Transfer tofu into big skillet and give it a few stirs. Add in your soy sauce for color/flavor, and serve.
This recipe is so adaptable, so add nuts or edamame if you want. The possibilities are endless. :)