Baked Tofu Stir-Fry with Brown Rice
Crispy baked tofu cubes stir-fried with bell peppers, broccoli, and snap peas in a light soy-ginger sauce, served over fluffy brown rice
Baked Tofu Stir-Fry with Brown Rice is a dinner recipe ready in about 60 minutes. Each serving has approximately 461 kcal, 34g protein, 45g carbs, 15g fat. It fits a vegetarian and high-protein diet.
Cook brown rice according to package directions (about 45 minutes)
Press tofu between paper towels to remove excess moisture
Cut tofu into 2cm cubes
Preheat oven to 200°C and bake tofu cubes for 20 minutes until lightly golden
Mince garlic and ginger
Cut bell pepper and snap peas into bite-sized pieces
Mix soy sauce, water, and cornstarch in a small bowl
Heat vegetable oil in a wok or large pan over high heat
Stir-fry garlic and ginger for 30 seconds until fragrant
Add bell pepper and broccoli, stir-fry for 3 minutes
Add snap peas and baked tofu, stir-fry for 2 minutes
Pour soy sauce mixture into the pan and stir until sauce thickens (1 minute)
Drizzle with sesame oil and season with salt and pepper
Serve stir-fry over cooked brown rice
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