Wednesday, April 8, 2015
Tofu and Veggie Stir Fry
Lauren and I have experimented with cooking tofu in various ways in the past, but we never could really get it just right. Lauren did make marinated baked tofu a few times that was really good, but I wanted to come up with a way to cook it on the stove (less dishes!), yet have it still be delicious without being super greasy. I'm really not a fan of the silky texture of tofu and much prefer it to be a tiny bit crispy. Lauren likes to call homemade stir fry, "stir fry of my eye". That's how good it is!
Makes 4 servings
- 1 1/2 cups of uncooked rice (I used half brown, half black this time)
- 1 tablespoon of olive oil
- 1 package of extra firm tofu
- 1/4 cup of soy sauce
- 3 cloves of garlic
- 1/4 of a yellow onion
- 1 bell peppers (any color, I used yellow)
- 1 pound of green beans
- 1 cup of frozen, shelled edamame
- Pepper to taste
1. Start cooking the rice. I find that the easiest and most reliable way is using a rice cooker. I add 2 cups of water to the 1 1/2 cups of brown/black rice, and simply just turn the rice cooker on. It takes about 45 minutes to completely cook, which gives me plenty of time to prepare and finish the rest of the meal.
2. While the rice is cooking, start heating the olive oil in a large sauce pan on high heat.
4. Chop the onion into thin strips and saute on low heat until lightly browned and translucent.
5. Wash the bell pepper and green beans. Chop your vegetables however you desire. I like to chop my green beans into bite-size pieces, and my bell pepper into strips.
8. By this time, your rice should be finished, or almost ready. Throw some of your veggies and tofu on top of a scoop of rice, add a bit more soy sauce (if you wish), and enjoy that stir fry of your eye!