Brown Rice and Tofu Stir Fry

Tuesday, April 23, 2013

Hubby is not exactly what I would call a vegetarian.  He doesn’t like things when there is not any meat.  So I used some tofu.  Works for me, it’s easier on my digestive system than beef.  This recipe is what I term a ‘throw down’ meaning, use up things in the fridge that could be getting old.  This is a great way to use up leftover rice and veggies.

Brown Rice and Tofu Stir Fry

April 23, 2013

Yield:

Prep time:

Cook time:

Total time:

Ingredients

• 1 cup brown rice – or leftover brown rice which is what i used
• 1 carrot (sliced thin)
• 1/2 package FIRM tofu (chopped in small pieces)
• 2 green onions (sliced thin)
• 1/2 cup onion (chopped small)
• 2 stalk celery (sliced thin)
• 2 tbsp olive oil
• salt (pepper, garlic, soy sauce to taste)
• 1 egg (whisked (optional))
• any other small amount of leftover veggies (in my case it was some corn and asparagus)

 

Instructions

1. Take the small vegetables and 1 tbsp olive oil, it a stainless steel wok, or other large pan, and begin sautéing on high heat. After a few minutes, add the tofu and continue to stir fry until the veggies are crisp tender.
2. Add the brown rice, and continue to stir fry until your rice is starting to pop around the pan. If you are adding egg, move mixture aside and add at this time, scrambling in place. When ready, add soy sauce, and taste to adjust for salt and pepper.
   
   

 

All photographs copyright Janet S. Grey

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By Krumpetina