Seasonal vegetables and dry fried tofu are cooked with whole grain brown rice and delicious Asian-inspired flavors.
Course dinner, lunch, Side Dish
Cuisine Asian, vegan, vegetarian
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Author Stephanie McKercher, RDN
Ingredients
1blockextra firm tofu,pressed and chopped into square pieces (397 grams)
2tablespoonsgrapeseed oil(or as needed)
1 shallot,sliced
1tablespoongrated ginger
2stalksbroccoli, chopped (or 2 ½ cups vegetable of choice)
6radishes, halved (or 1 cup vegetable of choice)
1cupgreen beans, halved (or 1 cup vegetable of choice)
¼ cupsoy sauce(or liquid aminos or gluten-free tamari)
1 tablespoonrice vinegar
1 tablespoonmaple syrup
3cupscooked brown rice, cold
1cupchopped radish greens(optional)
Optional garnish
Chopped green onions
Fresh basil
Cilantro
Sesame seeds
Crushed red pepper
Instructions
Preheat a wok or large skillet on high. Once hot, spread tofu pieces on the wok or skillet. Leave at least an inch in between the tofu pieces. (Cook in small batches if needed.) Cook tofu 3 minutes, or until the bottom easily separates from the pan. Flip and repeat until each side is cooked. Transfer cooked tofu pieces to a dish or wire rack to cool.
Reduce heat to medium. Stir grapeseed oil, shallot, and ginger in the wok or skillet. Cook, stirring constantly, 3 minutes, or until shallot softens. Stir in broccoli, radishes, and green beans and cook 5 minutes, or until vegetables are tender-crisp. Add more oil as needed to prevent sticking throughout the cooking process.
Whisk soy sauce, rice vinegar, and maple syrup. Pour sauce over vegetables. Stir in cooked brown rice, radish greens (if using), and cooked tofu. Cook 5 minutes, stirring often, or until rice is hot and starts to get crispy.
Remove from heat and serve with green onions, basil, cilantro, sesame seeds, and crushed red pepper if desired.
Notes
Anything goes: Substitute a total of 4-5 cups chopped seasonal vegetables for the broccoli, radishes, and green beans if desired.Gluten-free variation: Use liquid aminos or gluten-free tamari instead of soy sauce.