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Veggie Tofu Stir Fry with Brown Rice

Foodie Loves Fitness
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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 12 oz extra firm tofu block squeezed to remove excess water
  • 1 large broccoli head
  • 3.5 oz shiitake mushrooms
  • 3 cups brown rice cooked
  • 2 TBSP green onion
  • 2 TBSP brown rice vinegar
  • 1 TBSP of sesame oil plus more for drizzling
  • 2 TBSP soy sauce
  • 4 TSP sesame seeds
  • 1 head baby bok choy
  • 2 TBSP water chestnuts optional
  • 1/4 TSP crushed red pepper

Instructions
 

  • Slice the mushrooms, green onion, water chestnuts, baby bok choy and broccoli.
  • Heat 1 TBSP of brown rice vinegar in a large saucepan over medium heat. Add the broccoli and cook for 3 minutes.
  • Add another TBSP of brown rice vinegar and the sesame oil to the pan. Stir in the remaining veggies.
  • Using your hands, crumble the tofu block up. Add to the pan, and season with crushed red pepper. Cook for 5 minutes, stirring a few times.
  • Add another TBSP of soy sauce, and stir the brown rice in. Evenly combine the mixture.
  • Divide into 4 bowls. Sprinkle each with 1 TSP of sesame seeds and a drizzle of sesame oil into each bowl, and serve immediately.
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