This simple Asian-inspired dish is my new favorite because I control exactly what goes in it. I can load it with veggies AND tofu AND brown rice and I love the act of mixing the rice and toppings together in the same sauce which makes this dish a fried rice and not just a stir-fry. It is everything I love about take-out but even fresher, healthier, and cheaper.
PREP TIME: 10 minutes
COOK TIME: 25 minutes
TOTAL TIME: 35 minutes
YEILD: 3-4 servings
4 tbsp soy sauce/tamari/shoyu
2 tbsp sriracha
2 tbsp toasted sesame oil
1 tbsp maple syrup
2 cloves garlic, chopped
1/2 block extra firm tofu, pressed
3 cups cooked brown rice
1 head broccoli, chopped
1 cup mushrooms, chopped
1/2 cup red onion, chopped
1 small red bell pepper, chopped
1 fresh jalapeño, deseeded and chopped
green onions to taste for garnish
1 tsp olive oil
1. Preheat oven to 350 F. Line a baking sheet with foil.
2. In a mixing bowl, combine all marinade/sauce ingredients.
3. In a smaller bowl, 2/3 of the marinade with the tofu.
4. Allow tofu to marinade while you chop the rest of your veggies (broccoli, mushrooms, red onion, red bell pepper, and jalapeño.)
5. Spread tofu on a baking sheet and place it in oven. Allow to cook for 15-20 minutes or until edges have browned.
6. In a large pan or wok, sauté your veggies in olive oil over medium heat. Add a splash of water if pan is too dry - this will help the broccoli to steam a bit and cook faster.
7. Once veggies are cooked, add rice and the rest of marinade. Add baked tofu. Sauté everything together for 3-5 minutes. Serve immediately for best taste.