BROWN RICE STIR-FRY WITH FLAVORED TOFU AND VEGETABLES
I found this in Martha Stewart's "Body + Soul" magazine. I was looking for something else, when I saw this - she highlights 5 meals that are healthy and good for you - this was Friday's meal. Haven't tried this as yet but the combination of ingredients sounded so good that I posted it here for safekeeping and also as a request.
Provided by Manami
Categories Soy/Tofu
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet or wok, heat the olive oil over medium-high heat.
- Add garlic, ginger, & red pepper flakes (if using); stir-fry until fragrant, about 30 seconds.
- Add tofu; stir-fry until golden brown, about 2 minutes.
- Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
- Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes.
- Stir in sesame oil & sesame seeds, if using.
- Season with salt and pepper; garnish with scallions.
- Serve hot.
BROWN RICE STIR-FRY WITH FLAVORED TOFU AND VEGETABLES
Brown rice gives this vegetarian tofu and broccoli stir-fry a nutty flavor and hearty texture and offers up more fiber than white rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 35m
Number Of Ingredients 11
Steps:
- 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.
- Add tofu; stir-fry until golden brown, about 2 minutes. Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
- 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; garnish with scallions. Serve hot.
DELICIOUS AND HEALTHY BROWN RICE WITH TOFU AND VEGGIES
A hearty meal made with brown rice and assorted vegetables with tofu. Very delicious, even without a single bit of added butter or oil! You can add additional vegetables as you see fit, my family is picky though so I only used a small variety. The cans of mixed vegetables contain green beans, peas, carrots, celery, and lima beans.
Provided by Zielle
Categories One Dish Meal
Time 1h10m
Yield 13 5/8 cups, 7 serving(s)
Number Of Ingredients 11
Steps:
- Cook 2 cups of brown rice per its instructions (will need about 4 cups of water) in a large pot. Brown rice is usually cooked by bringing rice and water to a boil, then covering and turning heat to low for about 50 minutes.
- While rice is cooking, prepare tofu by straining 3-4 times between paper towels to remove as much moisture as possible, and then chop into small pieces.
- Dice onion and, if needed, slice olives and mushrooms.
- After rice is done, add everything into the pot, including the uncooked tofu.
- Stir and cook on medium heat for about 5-7 minutes until tofu and vegetables are hot.
- Add more water if needed, to keep the mixture from getting too dry.
BROWN RICE BOWL WITH CRISPY TOFU AND VEGETABLES RECIPE - (5/5)
Provided by DreiFromBK
Number Of Ingredients 24
Steps:
- 1. PREPARE RICE AND DRESSING: Adjust oven rack to middle position and heat oven to 375 degrees. 2. Spread 2 1/3 cups short-grain brown rice in 8-inch-square baking dish. 3. Bring 3½ cups water and 2 teaspoons vegetable oil to boil in small saucepan. Once boiling, stir in ½ teaspoon salt and immediately pour water over rice in baking dish. 4. Cover dish tightly with double layer of aluminum foil. Transfer baking dish to oven and bake rice until tender, about 1 hour. 5. Remove baking dish from oven and uncover. Fluff rice with fork, then cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer. 6. Meanwhile, bring 6 tablespoons rice vinegar, 6 tablespoons mirin, and ½ teaspoon sugar to boil in small saucepan, then remove from heat. Measure 1/3 cup of mixture into small bowl. 7. Grate ½ teaspoon zest from 1 orange and ½ teaspoon zest from 1 lime. Squeeze 1 tablespoon juice from orange and 1 tablespoon juice from lime. 8. Add zests and juices to vinegar mixture in bowl, along with 3 tablespoons soy sauce, and 1 teaspoon grated ginger. Reserve dressing for serving. 9. Transfer rice to large bowl, sprinkle with remaining vinegar mixture, and toss occasionally with wooden paddle or spoon until cool, about 20 minutes. 10. PREPARE VEGETABLES: Thinly slice 6 radishes and set aside for serving. 11. Peel and halve lengthwise 1 cucumber. Use spoon to scoop and discard seeds. Slice seeded cucumber crosswise into thin half circles. 12. PREPARE TOFU: Cut 2 (14-ounce) blocks soft tofu crosswise into ¾-inch-thick slabs, then slice each slab into two fingers. 13. Spread tofu over paper towel-lined baking sheet and let drain for 20 minutes. Gently press tofu dry with paper towels. 14. Adjust oven rack to middle position, place paper towel-lined plate on rack, and heat oven to 200 degrees. 15. Place wire rack over rimmed baking sheet. Whisk ¾ cup cornstarch and ¼ cup cornmeal together in shallow dish. 16. Season drained tofu with ¼ teaspoon salt and ¼ teaspoon pepper. 17. Working with a few pieces at a time, coat tofu thoroughly with cornstarch mixture, pressing to help it adhere, then transfer to prepared wire rack. 18. Heat 1 tablespoon vegetable oil in large nonstick skillet over medium‑high heat until shimmering. 19. Carefully lay half of tofu in skillet and cook until crisp and lightly golden on all sides, 10 to 12 minutes. 20. Using spatula, gently transfer tofu to plate in oven. 21. Return skillet to medium‑high heat and repeat with 1 tablespoon vegetable oil and remaining tofu. 22. Halve, pit, and peel 1 ripe avocado. Slice avocado thin. 23. Portion rice into six individual serving bowls, sprinkle with 1 (8 by 7½-inch) sheet crumbled nori. 24. Top with tofu, radishes, avocado, and cucumber. 25. Sprinkle with 4 thinly sliced scallions and drizzle with reserved dressing. Serve, passing more crumbled nori, if desired.
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