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Tofu Stir-Fry with Brown Rice

Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4

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.
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