Monday, November 23, 2009

Tofu with Peppers, Carrots and Brown Rice

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.

Tofu on Foodista

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