Veggie Stir-fry Recipe

Cooking Directions

1. 1

   Cook the Brown Rice

   Rinse 1 cup of brown rice under cold water. In a pot, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and water is absorbed.

2. 2

   Prepare the Tofu

   While the rice is cooking, drain the tofu and press it to remove excess moisture. Cut the tofu into bite-sized cubes.

3. 3

   Stir-Fry the Vegetables

   In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the cubed tofu and cook until golden brown, about 5-7 minutes.

4. 4

   Add the Veggies

   Add the bell pepper, broccoli, carrot, and snap peas to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.

5. 5

   Season the Stir-Fry

   Pour in the soy sauce and sesame oil, and stir well to combine. Season with salt and black pepper to taste. Cook for an additional 2 minutes.

6. 6

   Serve

   Fluff the cooked brown rice and divide it among serving plates. Top with the veggie stir-fry and garnish with chopped green onions.