Loaded with bell peppers, broccoli and snow peas, this ginger garlic veggie tofu stir-fry with brown rice is an easy meal that makes great leftovers you can even eat cold from the fridge.
1–14 ounce package extra firm tofu
1/3 cup low-sodium soy sauce
1/4 cup water
1 tablespoon rice wine vinegar
1 tablespoon honey
1 tablespoon sesame oil
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
3 scallions, thinly sliced, green and white parts separated
2 bell peppers, diced into 1/2-inch pieces
1–2 heads broccoli (about 1 pound), trimmed and cut into small florets
4 ounces snow peas
1–1/2 cups cooked brown rice
Pat the tofu with a paper towel. Wrap with a dry paper towel and place a heavy pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1/2-inch cubes.
For the sauce, in a medium bowl, stir together the soy sauce, water, rice wine vinegar, honey, sesame oil, garlic, ginger, red pepper flakes, salt and pepper.
Heat the oil in a non-stick skillet over high heat. Add the tofu and cook until lightly browned, about 1-2 minutes per side. Pour in 1/4 cup sauce and stir around the tofu letting the sauce bubble. Remove the tofu and set aside on a plate.
Sauté the white parts of the scallions for a minute to let them soften. Then add the peppers to the skillet sautéing for 2 minutes. Next add the broccoli and continue cooking for 2 minutes before adding the snow peas. Sauté for 1-2 minutes longer until the vegetables are cooked but still bright and crisp.
Pour in the remaining sauce. Let it simmer for a minute before stirring in the rice and tofu and continue cooking until the rice is warmed and most of the sauce has been absorbed.
Fold in the sliced green scallions before serving.