Delicious And Healthy Brown Rice With Tofu And Veggies Food

BROWN RICE STIR-FRY WITH FLAVORED TOFU AND VEGETABLES

Brown Rice Stir-Fry with Flavored Tofu and Vegetables image

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

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
1 piece (3 inches) fresh ginger, peeled and finely chopped
1 medium red bell pepper, cut into 1-inch chunks
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
3 scallions, halved lengthwise and thinly sliced
8 ounces baked, flavored tofu, cut into 1-inch cubes

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.

BROWN RICE STIR-FRY WITH FLAVORED TOFU AND VEGETABLES

Brown Rice Stir-Fry With Flavored Tofu and Vegetables image

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

Ingredients

2 tablespoons olive oil
3 garlic cloves, minced
1 piece fresh ginger, peeled and finely chopped
1 medium red bell pepper, cut into 1-inch chunks
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, to taste
fresh ground black pepper, to taste
1 pinch red pepper flakes (optional)
3 scallions, halved lengthwise and thinly sliced
8 ounces flavored baked tofu (cut into 1-inch cubes)
toasted sesame seeds (optional)

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.

DELICIOUS AND HEALTHY BROWN RICE WITH TOFU AND VEGGIES

Delicious and Healthy Brown Rice With Tofu and Veggies image

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

Ingredients

2 cups long grain brown rice (uncooked)
1 (15 ounce) can corn (whole kernal, no sugar added)
4 (8 ounce) cans mixed vegetables
1 cup white onion (diced)
1 (4 ounce) can black olives (sliced)
1 (14 ounce) container extra firm tofu
8 ounces white mushrooms (sliced)
1 1/2 tablespoons dried basil
1/2 tablespoon lemon pepper
1 tablespoon garlic salt
1 1/2 cups water

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.

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