Stir-Fry Veggies with Tofu and Brown Rice

A colorful stir-fry of crispy tofu, broccoli, red bell peppers, and snap peas, served over brown rice and garnished with sesame seeds and green onions

This Stir-Fry Veggies with Tofu and Brown Rice recipe is a vibrant, nutritious, and satisfying meal perfect for plant-based eaters. Packed with protein from crispy tofu and fiber-rich veggies like broccoli, snap peas, and bell peppers, it's a balanced dish that offers plenty of flavors. Serve with hearty brown rice for a meal that’s both delicious and wholesome.

Ingredients:

  • 1 cup brown rice
  • 1 block (14 oz) firm tofu, drained and cubed
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp cornstarch
  • 2 tbsp sesame oil (divided)
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup snap peas, trimmed
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp hoisin sauce (optional for sweetness)
  • 1 tsp sesame seeds (for garnish)
  • 1 green onion, sliced for garnish

Instructions:

  1. Prepare the Rice: Cook the brown rice according to the package instructions. Set aside and keep warm.

  2. Prepare the Tofu:

    • Pat the tofu dry with paper towels to remove excess moisture.
    • Toss the cubed tofu with 1 tablespoon of soy sauce and the cornstarch until evenly coated.
    • Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes and stir-fry for 6-8 minutes until golden and crispy on all sides. Remove the tofu and set aside.
  3. Stir-Fry the Vegetables:

    • In the same skillet, add the remaining 1 tablespoon of sesame oil.
    • Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
    • Add the broccoli, red bell pepper, and snap peas. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
  4. Make the Sauce:

    • In a small bowl, whisk together 2 tablespoons of soy sauce, rice vinegar, and hoisin sauce (if using).
  5. Combine:

    • Return the crispy tofu to the skillet with the vegetables. Pour the sauce over the stir-fry and toss everything to coat evenly.
    • Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
  6. Serve:

    • Serve the stir-fry veggies and tofu over a bed of warm brown rice.
    • Garnish with sesame seeds and sliced green onions.

Tips:

  • Feel free to add other vegetables like carrots, zucchini, or mushrooms for extra variety.
  • Adjust the soy sauce and hoisin sauce according to your taste preference.
  • If you prefer gluten-free, just ensure you use tamari instead of soy sauce.

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