Vegetable Stir-Fry with Crispy Tofu and Brown Rice

This vegetable stir-fry with crispy tofu and brown rice is a quick and easy weeknight meal that's packed with flavor. The tofu is crispy on the outside and tender on the inside, and the vegetables are cooked to perfection. The whole dish is served over a bed of fluffy brown rice, making it a complete and satisfying meal.

I've been making this stir-fry for years, and it's always a hit with my family and friends. I originally got the recipe from a friend who lived in China, and I've been tweaking it ever since. I've tried different vegetables, different sauces, and different cooking methods, but I always come back to this basic recipe. It's simple, delicious, and it never fails to please.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• Extra-firm tofu
• Olive oil
• Soy sauce
• Cornstarch
• Vegetable broth
• Broccoli florets
• Red bell pepper
• Snap peas
• Brown rice

Instructions

1. Press the tofu to remove excess water.
2. Cut the tofu into cubes and toss with olive oil, soy sauce, and cornstarch.
3. Pan-fry the tofu until golden and crispy.
4. Heat olive oil in a large skillet or wok.
5. Add the broccoli, bell pepper, and snap peas and stir-fry until tender.
6. Add the crispy tofu and vegetable broth to the skillet.
7. Simmer for a few minutes, or until heated through.
8. Serve the stir-fry over cooked brown rice.

Why It Works

• The cornstarch coating on the tofu helps to create a crispy exterior while keeping the inside tender.
• Pan-frying the tofu in a little bit of oil gives it a nice golden color and adds flavor.
• Stir-frying the vegetables in a hot wok or skillet helps to retain their crispness and鮮味 (umami).
• Adding a little bit of vegetable broth to the stir-fry helps to create a flavorful sauce without making the dish too watery.
• Serving the stir-fry over a bed of brown rice helps to make it a more complete and satisfying meal.