Brown Rice Stir Fry with Flavored Tofu and Vegetables

Elevate your weeknight dinner game with this vibrant Brown Rice Stir Fry with Flavored Tofu and Vegetables, a wholesome and delicious combination of tender-crisp veggies, protein-packed tofu, and nutty brown rice. The tofu is marinated in a savory blend of soy sauce, sesame oil, and cornstarch before being pan-seared to golden perfection, while fresh garlic and ginger infuse the vegetables with irresistible aroma and flavor. A rich hoisin sauce glaze ties everything together, creating a balanced dish that's both nutritious and satisfying. Perfect for a quick 40-minute meal, this recipe is ideal for anyone seeking a plant-based, flavor-forward dinner option. Serve it hot and garnish with scallions and sesame seeds for an extra pop of color and crunch!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup brown rice
• 2 cups water
• 14 ounces extra firm tofu
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 3 whole garlic cloves
• 1 tablespoon ginger
• 1 large carrot
• 1 medium bell pepper
• 2 cups broccoli florets
• 1 cup snap peas
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 2 whole scallions
• 1 teaspoon sesame seeds

Directions

Step 1

Rinse the brown rice under cold water. Combine it with 2 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes or until fully cooked. Set aside.

Step 2

Drain the tofu and press it between layers of paper towels to remove excess moisture. Cut into 1-inch cubes.

Step 3

In a small bowl, combine the soy sauce, sesame oil, and cornstarch. Toss the tofu cubes in the mixture until coated evenly. Allow it to marinate for at least 10 minutes.

Step 4

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated tofu and cook for 3-4 minutes on each side until golden and crispy. Remove from the skillet and set aside.

Step 5

Chop the garlic cloves and ginger finely. Slice the carrot into thin matchsticks, the bell pepper into strips, and the scallions into thin slices.

Step 6

Heat the remaining 1 tablespoon of vegetable oil in the same skillet or wok. Add the garlic and ginger and sauté for 30 seconds until fragrant.

Step 7

Add the carrot, bell pepper, broccoli florets, and snap peas to the skillet. Stir-fry the vegetables for 4-5 minutes until they are tender but still crisp.

Step 8

In a small bowl, whisk together the hoisin sauce and rice vinegar. Pour the mixture into the skillet and toss to coat the vegetables evenly.

Step 9

Return the crispy tofu to the skillet, mixing it with the vegetables and sauce.

Step 10

To serve, layer a portion of the cooked brown rice in each bowl, top with the tofu-vegetable mixture, and garnish with scallions and sesame seeds. Serve hot and enjoy!

Nutrition Facts

Serving size	(1803.5g)

Amount per serving	% Daily Value*
Calories	1475.2

Total Fat 79.8g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 24.0g
Cholesterol 1.0mg	0%
Sodium 2437.4mg	0%
Total Carbohydrate 117.6g	0%
Dietary Fiber 28.1g	0%
Total Sugars 26.3g
Protein 86.6g	0%

Vitamin D 0IU	0%
Calcium 3019.3mg	0%
Iron 18.9mg	0%
Potassium 1782.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 22.6%

Carbs: 30.6%