RECIPES
Vegetarian Stir-Fry Rice Bowl
by Livestrong_Recipes | Nov 30, 2015
- PREP
- 12 m
- COOK
- 09 m
- TOTAL
- 21 m
Instead of greasiness, this colorful vegan bowl is loaded with plant-based delightfulness. Recipe + image courtesy of Jackie Newgent, RDN.
INGREDIENTS
SERVES 4
- 4 cups Brown Rice (cooked)
- 1 1/2 tbsp Orange Zest
- 3 tbsp Cilantro
- 14 oz Organic Extra Firm Tofu
- 3 tbsp Tamari Soy Sauce
- 1 tbsp sesame oil
- 2 tbsp grapeseed oil
- 1 1/2 lb Baby Bella, Mushrooms
- 3 red bell pepper
- 8 stalk scallion(s)
DIRECTIONS
1
In a large bowl, stir together the chilled rice, orange zest, and cilantro; set aside. Squeeze and drain the tofu of excess liquid, then dice; set aside. Whisk together the sesame oil and soy sauce in a liquid measuring cup; set aside.
2
In a seasoned wok or extra-large deep skillet, heat the grapeseed oil over high. Add the mushrooms, peppers, and tofu; stir-fry until the mushrooms are cooked through, about 6 to 7 minutes. Add the scallions; stir-fry for 1 minute. Stir in the sesame oil mixture and remove from heat.
3
Stir the tofu mixture into the rice mixture until well combined. Transfer to four (2 1/2-cup capacity) freezer- and microwave-safe bowls. Cover well and freeze.
4
To enjoy one bowl, uncover and top the bowl with unbleached parchment paper or paper towel. Microwave on HI for 3 minutes and stir. Microwave until done, about 1 1/2 minutes more. Microwave times vary. (Hint: If desired, garnish with additional scallions and/or drizzle with additional soy sauce at the table.)
