Grilled Tofu and Vegetable Stir-Fry with Brown Rice
Crispy pan-seared tofu with bell peppers, broccoli, and carrots served over fluffy brown rice with a light soy-ginger sauce
Grilled Tofu and Vegetable Stir-Fry with Brown Rice is a lunch recipe ready in about 27 minutes. Each serving has approximately 444 kcal, 17g protein, 61g carbs, 15g fat. It fits a vegetarian and high-protein diet.
Cut pressed tofu into 1-inch cubes
Heat 1 tbsp olive oil in a large skillet over medium-high heat
Pan-sear tofu cubes for 3-4 minutes per side until golden, remove and set aside
Add remaining oil to the skillet
Stir-fry carrots for 2 minutes, then add bell pepper and broccoli
Cook for 4-5 minutes until vegetables are tender-crisp
Add garlic and ginger, cook for 30 seconds
Return tofu to skillet, add soy sauce and water
Toss everything together and cook for 1-2 minutes until sauce coats vegetables
Serve over cooked brown rice
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