Tofu and Vegetable Stir-Fry with Brown Rice

Tender tofu and crisp-tender vegetables come together in a savory sauce that's perfect for a quick and easy weeknight meal. The cornstarch in the sauce helps to thicken it up, creating a glossy sheen that coats the tofu and vegetables. Serve over brown rice for a complete meal.

This recipe is inspired by the classic Chinese dish of tofu and vegetable stir-fry. I've made a few tweaks to the traditional recipe to make it more flavorful and easier to prepare. First, I press the tofu to remove excess moisture, which helps it to brown better in the skillet. I also add a tablespoon of cornstarch to the sauce, which helps to thicken it up and create a glossy sheen. Finally, I use a variety of vegetables, including broccoli, carrots, and bell peppers, to add color and flavor to the dish.

Prep time: 15 | Cook time: 20 | Serves: 2

Ingredients

• 1 block firm tofu, pressed and cubed
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup sliced bell peppers

Instructions

1. Whisk together the soy sauce, rice vinegar, sesame oil, cornstarch, and water in a small bowl.
2. Heat a large skillet or wok over medium-high heat.
3. Add the tofu to the skillet and cook until browned on all sides.
4. Add the broccoli, carrots, and bell peppers to the skillet and cook until tender.
5. Add the sauce to the skillet and cook until thickened.
6. Serve the stir-fry over brown rice.

Why It Works

• Pressing the tofu removes excess moisture, which helps it to brown better in the skillet.
• Adding cornstarch to the sauce helps to thicken it up and create a glossy sheen.
• Using a variety of vegetables adds color and flavor to the dish.