Tofu with peppers and brown rice is one of our speedy go-to dishes. About a year ago, we went to it too much and experienced major tofu-with-peppers burnout. We avoided the dish for months until this fall, when our normally lettuce-heavy CSA finally pulled through with some beautiful peppers—and carrots. How could we resist?
1 package extra-firm tofu, drained, patted dry and cubed
2 (or more) red, yellow, orange, green or purple bell peppers, cut into chunks
3 (or more) carrots, peeled and sliced
2 tbsp canola oil
3 tbsp reduced-sodium soy sauce
3 tbsp rice vinegar
1 tsp toasted sesame oil
Grated fresh ginger (somewhere between 1 and 2 tsp)
Garlic powder, to taste
1 cup brown rice
1. Cook brown rice.
2. Combine soy sauce, rice vinegar, sesame oil, ginger and garlic powder in a medium bowl or pie plate. Add tofu and marinate for 5-10 minutes.
3. In a large skillet or wok (we use an electric wok), heat 1 tbsp canola oil over medium heat. Add peppers and carrots. Cook, stirring until tender crisp. Remove peppers and carrots from wok.
4. Heat 1 tbsp canola oil over medium heat. Add tofu and marinade. Cook, stirring to keep the marinade from burning, for 7 to 10 minutes until edges start to brown.
5. Return peppers and carrots to the wok. Add brown rice. Mix everything together, stirring well so the marinade flavors the rice and vegetables.