Ingredients

• 12 oz. firm tofu (cut into cubes)
• A few cups of broccoli (bite sized)
• 1 bell pepper (sliced)
• 3 carrots (sliced)
• Half a red onion (sliced)
• 3 cups cooked brown rice
• 6 tbsp of your favorite stir-fry sauce
• Olive oil
• A few garlic cloves (minced)
• A little bit of ginger (minced)
• Salt and pepper
• 3 cups leftover cooked rice
• Optional: sesame seeds, green onions, sliced cabbage, bok choy

Total Cooking Time

• About 30 minutes - mostly chopping and cleaning

Serves 3

Directions

1. Prepare the Tofu:

   • Press the tofu to remove excess water. Cut into cubes.
   • In a large skillet, heat some oil over medium-high heat.
   • Add the tofu cubes and cook until browned on all sides (or close to). Only takes about five minutes.
   • Remove the tofu from the skillet and set aside.

2. Cook the Vegetables:

   • Add oil to the skillet.
   • Add the minced garlic and ginger, and quickly sauté.
   • Add broccoli, bell peppers, and carrots. Stir-fry for about 5-7 minutes until the vegetables have softened a bit.

3. Combine and Season:

   • Return the tofu to the skillet with the vegetables.
   • Add the stir-fry sauce and the leftover rice, then mix.
   • Cook for another 2-3 minutes while stirring, so everything comes together.
   • Season with salt and pepper.

Words From My Mouth Hole

This is super easy and makes use of everything you can throw at it. This is honestly my first time cooking with tofu. As long as you drain the liquid well, it’ll hold up in the pan just fine.

This also makes great meal prep for the week. These food storage containers are real handy for keeping things fresh and organized.