Friday, June 24, 2011

this is what i made for lunch.

Brown Rice Stir-Fry with Tofu and Vegetables


Makes 4 Servings
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 piece (3 inches) fresh ginger, peeled and finely chopped
  • 2 cups broccoli, chopped
  • 1 medium yellow bell pepper, cut into 1-inch chunks
  • 3 cups cooked brown rice
  • 3 tablespoons reduced-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • Coarse salt and pepper to taste
  • 8 ounces baked, flavored tofu, cut into 1-inch cubes


  1. In a large skillet or wok, heat the olive oil over medium-high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.
  2. Add tofu; stir-fry until golden brown, about 2 minutes. Add broccoli and yellow peppers; cook, stirring, until crisp-tender, about 3 minutes.
  3. Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes. Stir in sesame oil. Season with salt and pepper.

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