You are here

Brown Rice And Tofu Stir Fry

Veggie.Lover's picture
Ingredients
  Water 1 1⁄3 Cup (21.33 tbs)
  Brown rice 1⁄2 Cup (8 tbs)
  Fresh tofu 16 Ounce (Bean Curd)
  Cooking oil 3 Tablespoon
  Carrot 1 Medium, thinly bias sliced
  Green onions 4 , bias sliced into 1 inch lengths
  Green pepper 1 Small, cut into bite size pieces
  Garlic 1 Clove (5 gm), minced
  Grated ginger root 1⁄2 Teaspoon
  Broken walnuts 1 Cup (16 tbs)
  Fresh pea pods/One 6 ounce package frozen pea pods, thawed 1 Cup (16 tbs)
  Cherry tomatoes 1 Cup (16 tbs), halved
  Soy sauce 2 Tablespoon
Directions

In a saucepan bring water and 1/4 teaspoon salt to boiling.
Stir in rice.
Reduce heat; cover and simmer for 45 to 50 minutes or till rice is tender.
Set aside.
Place tofu in a double thickness of cheesecloth or paper toweling.
Press gently to extract as much moisture as possible.
Cut tofu into 1/2-inch cubes.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry cubed tofu 3 to 4 minutes or till golden.
Remove from wok.
Add carrot; stir-fry 2 minutes.
Add green onion, green pepper, garlic, and gingerroot; stir-fry 2 minutes more.
Remove vegetable mixture from skillet; add walnuts and stir-fry 1 to 2 minutes or till nuts are toasted.
Add more oil, if necessary.
Add pea pods, cooked rice, tofu, and vegetable mixture to wok or skillet.
Cook and stir 2 minutes more.
Add cherry tomato halves.
Cover and cook 1 minute or till tomatoes are heated through.
Stir in soy sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Rice, Tofu
Restriction: 
Vegetarian
Interest: 
Everyday
Preparation Time: 
50 Minutes
Cook Time: 
5 Minutes
Ready In: 
55 Minutes
Servings: 
6

Rate It

Your rating: None
4.135
Average: 4.1 (20 votes)