Are you old enough to have one of those hippie-dippie days, when you listen to Rubber Soul (on Pandora), throw on a poncho (or a hoodie), go shopping in your Earth Shoes (Birkenstocks?), and get an irrational craving for "health food"? I had one of those 1960s days recently, which might have inspired this broccoli tofu-stir fry with brown rice. I used to cook something just like this on a hot plate in my college dorm room.
This stir-fry packs a double whammy of broccoli (florets, and store-bought broccoli slaw), along with healthy soy tofu, ginger and brown rice. Peanuts add crunch, and sesame oil bumps up the nutty flavor. My friend Bob and I had leftovers for lunch the next day; by then, my hippie mood had passed, but the stir-fry was as good as ever.
Broccoli tofu stir-fry with brown rice
1 cup brown rice
2 tsp vegetable, canola or peanut oil
1 large clove garlic, minced
1 tsp grated ginger root
3 cups broccoli florets
1 cup broccoli slaw (store-bought, or julienned broccoli stems)
8 oz extra-firm tofu, drained, cut into 1/2-inch dice
2 tsp sesame oil
2 Tbsp reduced-sodium soy sauce
1 Tbsp oyster sauce
1/2 cup roasted unsalted peanuts
1 Tbsp cornstarch or arrowroot, mixed with 2 Tbsp water
Cook the brown rice in a rice cooker, or on the stove top according to package directions (1 cup of rice to 2-1/4 cups of water). When the rice finishes cooking, remove pot from heat (or turn off the rice cooker), and let the rice sit, covered, while you prepare the vegetables.
In a wok, heat the oil over high heat. Add the garlic and ginger, and stir-fry for 30 seconds. Add the broccoli and broccoli slaw, and stir for 1 minute. Then add the tofu and sesame oil. Stir-fry for 1 minute. Pour in the soy sauce, oyster sauce and peanuts. Continue to stir-fry for 1 minute, then add the cornstarch (or arrowroot) mixture. The sauce will thicken almost immediately, and the dish is done.
Divide the rice between four individual serving bowls. Top with the broccoli-tofu mixture, and serve hot.
Tofu and green bean stir-fry with spicy peanut sauce, from The Perfect Pantry
Tofu, bok choy and portobello mushroom fried rice, from The Perfect Pantry
Tofu and vegetables with a honey-orange-ginger glaze, from Food Blogga
Seared tofu with shredded Brussels sprouts, from Macheesmo
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