Tofu and veggie stir fry.

Tofu and Veggie Stir Fry

July 31, 2017

Tofu and veggie stir fry.


1Fill a medium saucepan with water and bring to a boil. Add basmati rice, stir and wait until water returns to a full boil. Then cover and reduce heat to low. Cook approximately 15 minutes (or until rice is fluffy and water is absorbed). Set aside.

2To a large skillet, over medium-high heat, add 2 Tbsp. vegetable or sesame oil and swirl to coat. Add veggies and toss to coat. Cook for 5-7 minutes, stirring frequently. When the vegetables are lightly browned, and have softened, add the provided sauce. Cook 1-2 minutes more, until the sauce begins to bubble and thicken, and then add tofu. Continue to cook the mixture for 3-5 more minutes, or until vegetables reach your desired doneness.

3Spoon tofu and vegetables over reserved rice and garnish with sliced scallion.


4 oz. Basmati rice

1/2 Head broccoli, cut into florets

6 oz. Carrots, cut into coins

10 Baby corn

14 oz. Tofu

4 oz. Ginger soy sauce

2 Scallions, thinly sliced


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