Stir-Fried Tofu with Brown Rice and Mixed Vegetables

Ingredients

• Firm tofu 5 oz
• Brown rice 1/2 cup
• Mixed vegetables 2 cups
• Soy sauce (low sodium) 1 tbsp
• Olive oil 1 tbsp

Method

1. Prepare the tofu. Start by pressing the firm tofu to remove excess water. Wrap the tofu block in a clean kitchen towel or paper towels, then place a heavy object on top for about 10 minutes. After pressing, cut the tofu into bite-sized cubes.
   Tip: Pressing tofu helps it absorb flavors better and improves texture when cooking.
2. Chop the vegetables. Wash and dry the mixed vegetables. Cut the bell peppers into thin strips, chop broccoli into small florets, and slice carrots into thin rounds or matchsticks for even cooking.
   Tip: Try to cut vegetables into similar sizes for uniform cooking.
3. Heat the pan and cook tofu. Place a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon of olive oil and let it warm up. Add the cubed tofu to the pan in a single layer. Cook without stirring for about 3-4 minutes to allow tofu to brown on one side, then gently turn and cook other sides until golden all around.
   Tip: Avoid overcrowding the pan to get a nice sear on tofu.
4. Add vegetables and stir-fry. Add the chopped mixed vegetables to the pan with the tofu. Stir-fry everything together for about 5 minutes, stirring frequently to cook vegetables evenly but keep them slightly crisp.
   Tip: Keep the heat medium-high and stir often to prevent burning.
5. Add soy sauce and combine. Pour 1 tablespoon of low sodium soy sauce over the tofu and vegetables. Stir well to coat everything evenly. Cook for another minute to let the flavors meld together.
   Tip: Taste and adjust seasoning if needed, you can add a pinch of salt or pepper.
6. Serve with brown rice. Scoop the cooked brown rice onto a plate or bowl. Top with the stir-fried tofu and vegetable mixture. Serve immediately while hot.
   Tip: If rice is cold from the fridge, warm it up before serving for best taste.

Pro tips

• Use a non-stick pan or well-seasoned wok to prevent tofu from sticking.
• Pressing tofu well and cooking it without moving initially helps it develop a crispy texture.