Name: Tofu Stir-Fry with Brown Rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 14 oz extra-firm tofu (cubed and pressed); 2 cups cooked brown rice; 2 tablespoons sesame oil; 1 red bell pepper (sliced); 1 yellow bell pepper (sliced); 1 cup snap peas (trimmed); 1 cup broccoli florets; 2 carrots (julienned); 3 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 3 tablespoons low-sodium soy sauce; 1 tablespoon rice vinegar; 1 teaspoon honey; 1/4 teaspoon red pepper flakes; 2 green onions (sliced); 2 tablespoons sesame seeds

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Tofu Stir-Fry with Brown Rice

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Prep Time 20

Cook Time 15

Total Time 35

Servings

Ingredients

14 oz extra-firm tofu cubed and pressed
2 cups cooked brown rice
2 tablespoons sesame oil
1 red bell pepper sliced
1 yellow bell pepper sliced
1 cup snap peas trimmed
1 cup broccoli florets
2 carrots julienned
3 cloves garlic minced
1 tablespoon fresh ginger grated
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon honey
1/4 teaspoon red pepper flakes
2 green onions sliced
2 tablespoons sesame seeds

Instructions

Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat.
Add tofu and cook until golden on all sides, about 8 minutes. Remove and set aside.
Add remaining oil to pan.
Add bell peppers, snap peas, broccoli, and carrots. Stir-fry for 4-5 minutes.
Add garlic and ginger, stir-fry for 30 seconds.
Combine soy sauce, rice vinegar, honey, and red pepper flakes.
Return tofu to pan, add sauce, and toss to combine.
Serve over brown rice, garnished with green onions and sesame seeds.