Vegetable Stir-fry with Tofu and Brown Rice

Ingredients

• firm tofu 6 oz
• cooked brown rice 1.5 cups
• mixed stir-fry vegetables 1.5 cups
• soy sauce 1 tbsp
• sesame oil 1 tsp

Method

1. Prepare the tofu. Start by pressing the tofu to remove excess water. Place the tofu block between two plates and put a weight on top (like a heavy can) for about 10 minutes. Then cut the tofu into 1-inch cubes.
   Tip: Pressing tofu helps it become firmer and crispier when cooked.
2. Heat the pan and cook tofu. Heat a non-stick skillet or wok over medium-high heat. Add half of the sesame oil. Once hot, add the tofu cubes in a single layer. Cook for about 3-4 minutes on each side until golden brown and crispy. Remove tofu from the pan and set aside.
   Tip: Avoid moving the tofu too much so it can develop a nice crust.
3. Cook the vegetables. In the same pan, add the remaining sesame oil. Add the mixed vegetables and stir-fry for 5-6 minutes until they are tender-crisp. Stir frequently to cook evenly.
   Tip: Use vegetables of similar size for even cooking.
4. Add rice and tofu. Add the cooked brown rice and tofu back into the pan with the vegetables. Pour the soy sauce over the mixture. Stir everything together and cook for another 2-3 minutes to heat through and combine flavors.
   Tip: Use a spatula to break up any rice clumps and mix thoroughly.
5. Serve and enjoy. Turn off the heat and transfer the stir-fry to plates or bowls. Optionally, garnish with chopped green onions or sesame seeds. Serve immediately while hot.
   Tip: Serve with extra soy sauce on the side if desired.

Pro tips

• Use a non-stick pan or well-seasoned wok to prevent sticking.
• Press tofu well to get a better texture and avoid sogginess.