Vegetable Stir-Fry with Tofu

Ingredients

• 14 oz firm tofu
• 2 whole bell peppers
• 2 cups broccoli
• 2 whole carrots
• 1 cup soy sauce
• 1 tbsp fresh ginger
• 2 cloves garlic
• 3 tbsp vegetable oil
• 1 bunch green onions
• 1 tbsp sesame seeds
• 2 cups rice
• 4 cups water

Instructions

1. 1

   Start by cooking the rice. In a medium saucepan, combine 2 cups of rice and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.

2. 2

   While the rice is cooking, prepare the tofu. Drain the firm tofu and press it between paper towels to remove excess moisture. Cut the tofu into 1-inch cubes.

3. 3

   In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the tofu cubes and sauté for about 5-7 minutes, turning occasionally until golden brown. Remove the tofu from the skillet and set aside.

4. 4

   In the same skillet, add another tablespoon of vegetable oil. Add minced garlic (2 cloves) and grated fresh ginger (1 tablespoon) to the skillet and sauté for about 30 seconds until fragrant.

5. 5

   Add the chopped bell peppers (2 whole), broccoli florets (2 cups), and sliced carrots (2 whole) to the skillet. Stir-fry the vegetables for about 5-7 minutes until they are tender-crisp.

6. 6

   Return the sautéed tofu to the skillet with the vegetables. Pour in 1 cup of soy sauce and stir well to combine. Cook for an additional 2-3 minutes until everything is heated through.

7. 7

   Once everything is well combined, remove the skillet from heat. Garnish with chopped green onions (1 bunch) and sprinkle sesame seeds (1 tablespoon) on top.

8. 8

   Fluff the cooked rice with a fork and serve the vegetable stir-fry over the rice. Enjoy your colorful and healthy dinner!