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Brown Rice Stir-Fry with Vegetables and Tofu

This Brown Rice Stir-Fry with Vegetables and Tofu is a flavorful and nutritious dish that is quick and easy to make. Packed with colorful vegetables, protein-rich tofu, and whole grain brown rice, it's a satisfying meal that the whole family will love.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Servings 1
Calories 380 kcal

Equipment

  • 1 Medium saucepan for cooking brown rice
  • 1 Small bowl for whisking sauce
  • 1 Large skillet or wok for stir-frying
  • 1 Knife and cutting board for slicing vegetables and tofu
  • 1 Knife and cutting board for slicing vegetables and tofu
  • Serving plates or bowls

Ingredients
  

  • 1 cup brown rice rinsed
  • 2 cups water or vegetable broth
  • 1 block 14 ounces firm tofu, pressed and cubed
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 2 tablespoons vegetable oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 cup snap peas
  • 1 carrot julienned
  • 4 green onions sliced
  • Sesame seeds and chopped cilantro for garnish

Instructions
 

  • In a medium saucepan, combine the brown rice and water or vegetable broth. Bring to a boil over medium-high heat.
  • Reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
  • In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey or maple syrup, minced garlic, and minced ginger to make the sauce. Set aside.
  • In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
  • In the same skillet, add the sliced bell peppers, snap peas, and julienned carrot. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
  • Return the tofu to the skillet and add the cooked brown rice and sliced green onions. Pour the sauce over the mixture and stir well to combine.
  • Cook for an additional 2-3 minutes, or until everything is heated through and well coated with the sauce.
  • Remove from heat and garnish with sesame seeds and chopped cilantro.
  • Serve the brown rice stir-fry hot, and enjoy!

Notes

  1. You can customize this stir-fry with any vegetables you like, such as broccoli, mushrooms, or bok choy.
  2. For a gluten-free version, use tamari instead of soy sauce.
  3. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.