This Rice Tofu Vegetable Stir-Fry takes a bit of effort, but the results are worth it. Vegetarians and carnivores alike will enjoy this healthy dinner-in-one or impressive Friday night Shabbos dinner side dish. Stir-fry the tofu, eggs and vegetables, and then mix with cooked rice. While we tend to use broccoli and red bell peppers for great color and taste, you can vary the dish by varying the vegetables used in it.
Prep Time: 20 minutes
Cook Time: 10 minutes
Drain Tofu: 10 minutes
Total Time: 40 minutes
Yield: 4-6 servings
Ingredients:
- 2 cups uncooked rice
- 1 (14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch) cubes
- 3 Tbsp. soy sauce
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. hoisin sauce
- 1/2 tsp. dark sesame oil
- 3 Tbsp. canola oil, divided
- 2 large eggs, lightly beaten
- 2 tsp. frozen minced garlic
- 1 tsp. frozen minced ginger
- 1/2 cup green onions, cut into 1/2 inch slices
- fresh broccoli, chopped
- fresh red bell peppers, chopped
Preparation:
1. Cook rice according to package directions. Set aside.
2. While rice cooks, drain tofu cakes by wrapping in paper towels and placing under a cutting board. Weigh down cutting board by placing some canned goods on top. Let stand for 10 minutes. Unwrap the tofu cakes. Cut the tofu into cubes of about 1/4 inch (1 centimeter).
3. While rice cooks and tofu drains, in a small bowl, combine soy sauce, rice vinegar, hoisin sauce, and sesame oil. Set aside.
4. Heat 2 tablespoon oil in a wok or large nonstick skillet over medium-high heat. Saute tofu for 4-6 minutes, stirring occasionally, until lightly browned. Add to cooked rice.
5. Add eggs to pan. Scramble the egg until done. Add to cooked rice.
6. Add 1 tablespoon oil to pan. On medium-high heat, saute garlic, ginger, onions, and vegetables for 3-4 minutes, or until heated through. Add to rice.
7. Season rice dish with soy mixture. Adjust seasonings to taste.
2. While rice cooks, drain tofu cakes by wrapping in paper towels and placing under a cutting board. Weigh down cutting board by placing some canned goods on top. Let stand for 10 minutes. Unwrap the tofu cakes. Cut the tofu into cubes of about 1/4 inch (1 centimeter).
3. While rice cooks and tofu drains, in a small bowl, combine soy sauce, rice vinegar, hoisin sauce, and sesame oil. Set aside.
4. Heat 2 tablespoon oil in a wok or large nonstick skillet over medium-high heat. Saute tofu for 4-6 minutes, stirring occasionally, until lightly browned. Add to cooked rice.
5. Add eggs to pan. Scramble the egg until done. Add to cooked rice.
6. Add 1 tablespoon oil to pan. On medium-high heat, saute garlic, ginger, onions, and vegetables for 3-4 minutes, or until heated through. Add to rice.
7. Season rice dish with soy mixture. Adjust seasonings to taste.