Tofu Stir-Fry with Rice

Tofu Stir-Fry with Rice

Crispy pan-fried tofu and colorful mixed vegetables tossed in a savory teriyaki sauce, served alongside fluffy quick-cook brown rice.

Dietary

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Ingredients

Instructions

  1. Cook quick-cook brown rice: In a medium saucepan, bring 3 cups water and 1/2 teaspoon salt to a boil. Stir in 2 1/2 cups quick-cook brown rice, cover, reduce heat to low, and simmer for 10-12 minutes, or until water is absorbed. Fluff with a fork.
  2. While rice cooks, prepare tofu: Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add the cubed extra-firm tofu and cook for 5-7 minutes, stirring occasionally, until golden brown and slightly crispy.
  3. Add sliced red bell pepper, sliced green bell pepper, and 2 cups thawed frozen stir-fry vegetable blend to the skillet with the tofu. Cook for 3-5 minutes, stirring frequently, until vegetables are tender-crisp.
  4. Pour in 1/4 cup teriyaki sauce and sprinkle with 1/4 teaspoon garlic powder and 1/4 teaspoon ginger powder. Toss to coat all ingredients evenly and heat through for 1-2 minutes.
  5. Serve the Tofu Stir-Fry over the quick-cook brown rice. Garnish with sesame seeds, if desired.

Notes

Ensure tofu is well-pressed before cooking for the crispiest texture. Frozen stir-fry blends help speed up prep time considerably.

Nutrition (per serving)