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.
More recipes in The Perfect Pantry:
Tofu and green bean stir-fry with spicy peanut sauce
Stir-fried garlic lettuce
Beef and broccoli stir-fry
Stir-fried curry beef with tomatoes and peas
Tofu, bok choy and portobello mushroom fried rice
Other recipes that use these pantry ingredients:
Tofu and vegetables with a honey-orange-ginger glaze, from Food Blogga
Baked tofu with soy and sesame, from Kalyn's Kitchen
Shichimi mushroom rice bowl, from 101 Cookbooks
Seared tofu with shredded Brussels sprouts, from Macheesmo
South Indian rice and tofu soup, from Cate's World Kitchen
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