Delicious And Healthy Brown Rice With Tofu And Veggies Food

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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

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

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

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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