Tofu Stir Fry With Brown Rice

1. 1
   boil · ~40 min

   Cook the brown rice.

   1.Rinse 1 cup brown rice under cold water until water runs clear.

   2.Add rice and 2.5 cups water to a pot with a pinch of salt.

   3.Bring to a boil, then reduce heat to low, cover, and simmer until tender and water is absorbed (35-40 min).

   4.Remove from heat and let it steam, covered, for 5 minutes before fluffing with a fork.

   TIPDon't lift the lid during cooking — it lets steam escape and lengthens the cook time.
2. 2
   prep · ~10 min

   Press and coat the tofu.

   1.Drain the tofu and wrap it in a clean kitchen towel.

   2.Place a heavy pan or books on top and press for 10 minutes to remove excess water.

   3.Cut the pressed tofu into 1-inch cubes.

   4.Toss tofu cubes with 1 tbsp soy sauce, then sprinkle evenly with 1 tbsp cornstarch.

   TIPPressing the tofu is key — it removes water so the tofu crisps instead of steaming.
3. 3
   fry · ~8 min

   Crisp the tofu.

   1.Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.

   2.Add coated tofu cubes in a single layer — work in batches if needed.

   3.Cook for 3-4 minutes per side until golden and crisp all over.

   4.Transfer to a paper towel-lined plate and set aside.

   TIPDon't crowd the pan — that drops the temperature and steams the tofu instead of frying it.
4. 4
   prep · ~2 min

   Make the stir fry sauce.

   1.In a small bowl, whisk together 2 tbsp soy sauce, rice vinegar, and sesame oil.

   2.In a separate bowl, dissolve 1 tsp cornstarch in 1/4 cup cold water to make a slurry.

   3.Set both aside near the stove.
5. 5
   saute · ~5 min

   Stir-fry the vegetables.

   1.Wipe the skillet clean and heat 1 tbsp vegetable oil over high heat.

   2.Add broccoli florets and stir-fry for 2 minutes until bright green.

   3.Toss in sliced bell pepper and julienned carrot, stir-fry for 2 more minutes.

   4.Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.

   TIPKeep the heat high and vegetables moving — you want crisp-tender texture with a slight char.
6. 6
   simmer · ~3 min

   Combine and sauce the stir fry.

   1.Return the crispy tofu to the skillet with the vegetables.

   2.Pour the soy sauce mixture over everything and toss to coat.

   3.Give the cornstarch slurry a quick stir, then pour it into the pan.

   4.Toss continuously for 1-2 minutes until the sauce thickens and clings to the tofu and vegetables.

   TIPThe sauce will thicken fast — remove from heat as soon as it turns glossy so it doesn't over-reduce.
7. 7
   assemble · ~2 min

   Plate the bowls.

   1.Divide the warm brown rice among four bowls.

   2.Top generously with the tofu and vegetable stir fry.

   3.Scatter chopped green onions and sesame seeds over each bowl.
8. 8
   serve

   Serve hot with extra soy sauce on the side.

Cuisines we love