Brown Rice Stir-Fry with Vegetables and Tofu

✨ Introduction

A flavorful Asian-inspired dish packed with plant-based protein, fiber, and wholesome carbs. Light yet satisfying — perfect for lunch or dinner.

Ingredients:

• ½ cup brown rice

• Mixed vegetables

• Cubes of tofu

• Light soy sauce and ginger

‍ Instructions:

1. Stir-fry tofu until golden.

2. Add vegetables and cooked rice.

3. Season with soy sauce and ginger.

Serves: 2–3 | Prep: 15 min | Cook: 12–15 min

Detailed steps

1. Cook ½ cup brown rice according to package, or use leftover chilled rice (preferred for texture).

2. Press 200 g firm tofu between towels or plates for 15 minutes to remove excess water, then cut into 1 cm cubes. Marinate briefly with 1 tbsp light soy sauce and ½ tsp grated ginger (optional) for 5–10 minutes.

3. Heat a large skillet or wok on high heat with 1 tbsp oil. Add tofu cubes and fry until golden on all sides. Remove and set aside.

4. Add a touch more oil, then add chopped denser vegetables first (carrot, bell pepper) and stir-fry 2–3 minutes; then add quicker-cooking veg (broccoli florets, snap peas) and cook another 2–3 minutes.

5. Add cooked rice and toss to combine, breaking up any clumps. Return tofu to pan.

6. Add 1–2 tbsp light soy sauce, 1 tsp sesame oil (optional), and a splash of water if needed. Stir-fry 2–3 minutes until everything is heated through and well-coated.

7. Finish with sliced green onions, a squeeze of lime, and toasted sesame seeds.

8. Tip: Use high heat and keep stir-frying quickly to preserve vegetables’ texture. Day-old rice gives the best result.

9. Storage: Refrigerate up to 4 days; reheat in a skillet.