Prep 20 mins
Cook 15 mins
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.
- 29.58 ml 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
- 709.77 ml cooked brown rice
- 44.37 ml reduced sodium soy sauce
- 4.92 ml toasted sesame oil
- coarse salt, to taste
- fresh ground black pepper, to taste
- 0.25 ml red pepper flakes (optional)
- 3 scallions, halved lengthwise and thinly sliced
- 226.79 g flavored baked tofu (cut into 1-inch cubes)
- toasted sesame seeds (optional)
- 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.
First time ever trying Tofu. Nice flavor and very easy to prepare.
So good, I really enjoyed this. I used a brown, red and wild rice medley which worked great and used Simple Baked Tofu for the flavored baked tofu which was amazing. This is a very nice recipe I will make again, thanks for posting.
I did not use brown rice but had salmon instead. I simply wanted stir fried tofu with mixed vegetables. I did add slices of ginger and it was great!