Ingredients
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2 tablespoons olive oil
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3 garlic cloves, minced
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1 piece fresh ginger, peeled and finely chopped
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1 medium red bell pepper, cut into 1-inch chunks
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1 medium yellow bell pepper, cut into 1-inch chunks
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3 cups cooked brown rice
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3 tablespoons reduced sodium soy sauce
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1 teaspoon toasted sesame oil
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coarse salt, to taste
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fresh ground black pepper, to taste
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1 pinch red pepper flakes
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3 scallions, halved lengthwise and thinly sliced
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8 ounces flavored baked tofu (cut into 1-inch cubes)
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toasted sesame seeds
Instructions
- In a large skillet or wok, heat the olive oil over medium-high heat.
- Add garlic, ginger, & red pepper flakes (if using); stir-fry until fragrant, about 30 seconds.
- Add tofu; stir-fry until golden brown, about 2 minutes.
- Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
- Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes.
- Stir in sesame oil & sesame seeds, if using.
- Season with salt and pepper; garnish with scallions.
- Serve hot.