Ingredients
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2 lbs firm tofu, cut into 1-inch cubes
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2 1/4 cups vegetable broth or 2 1/4 cups water
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3/4 cup brown rice
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1 tablespoon canola oil or 1 tablespoon olive oil
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4 cloves garlic, peeled and minced
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1 medium yellow onion, peeled and thinly sliced
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1 lb broccoli, washed,trimmed,and cut into bite-size pieces
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1 (6 ounce) can water chestnuts, drained
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/4 cup sesame seeds
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1/2 teaspoon ground black pepper
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2 large red peppers, washed,cored,seeded,and thinly sliced
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1/2 lb button mushroom, washed and thinly sliced
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3 tablespoons reduced-sodium soy sauce
Instructions
- Place tofu in a colander and drain 10 minutes.
- Pat dry with paper towels.
- Place soy sauce in a shallow dish, add tofu, cover, refrigerate, and marinate 15 minutes, or up to 1 hour, turning once.
- In medium covered saucepan, bring 2 cups vegetable broth or water to a boil.
- Slowly stir in rice, cover, and reduce heat to low.
- Simmer 40 minutes, or until all the water is absorbed.
- Meanwhile, heat the oil in a wok, large skillet, or heavy saucepan over medium-high flame.
- Add garlic and onion and sauté until onions are wilted, 1-2 minutes .
- Add broccoli and red peppers, the remaining 1 1/4 cup broth or water, and cook, stirring frequently, 5 minutes.
- Add mushrooms, water chestnuts, basil, oregano, and black pepper and continue to cook 2 more minutes, or until mushrooms are soft.
- Addsesame seeds and the marinated tofu with soy sauce, and cook, stirring gently, until tofu is heated through, about 5 minutes.
- Serve over the cooked rice.