Spicy Tofu Stir-Fry with Brown Rice
Give Meatless Monday a try with this veggie-loaded dinner that’s ready in just 30-minutes!
4 Serving(s)
Ingredients
- 2 tbsp. minced garlic
- 1 tsp. crushed red pepper
- 1 (10 oz.) pkg. fresh spinach
- 1/4 cup unsalted vegetable stock
- 3 tbsp. less-sodium soy sauce
- 1 tbsp. toasted sesame seeds
- 1 tbsp. pure sesame oil
- 2 cups cooked brown rice
- 2 (14 oz.) pkgs. extra-firm tofu, drained, cut into 1/2 inch cubes
- 1 tbsp. vegetable oil
- 2 cups broccoli, cut into small florets
- 1 red bell pepper, thinly sliced
- 1 bunch green onions, thinly sliced, divided
- 1 tbsp. minced ginger
Instructions
- Place tofu on several layers of paper; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally to remove excess moisture.
- In a large nonstick skillet, heat vegetable oil over medium-high. Add tofu and cook, stirring frequently, 8–10 minutes or until browned on all sides. Add broccoli, red bell pepper, green onion (keep small amount aside for garnish), ginger, garlic and crushed red pepper; sauté 3–4 minutes or until lightly browned. Stir in spinach, soy sauce and vegetable stock; cook until spinach is wilted and sauce is slightly reduced, 3–4 more minutes.
- Stir in sesame seeds and sesame oil; remove from heat. Serve over cooked rice and top with remaining green onions.
Nutrition Facts
433 Calories Per ServingFat: 21gSaturated Fat: 2gSodium: 542mgCarbohydrates: 40gFiber: 7gSugars: 4gProtein: 28gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe