Wok Tossed Tofu With Brown Rice And Sesame Vegetables Recipe

Chinese cuisine · 231 calories

About this recipe

Wok-Tossed Tofu with Brown Rice and Sesame Vegetables is a delightful Chinese-inspired dish that combines crisp tofu cubes, nutty brown rice, and vibrant vegetables. Perfect for a wholesome dinner, the tofu provides a protein boost while brown rice and mixed vegetables deliver essential nutrients and fiber. The dish is lightly seasoned with soy sauce, garlic, and a hint of chili oil for bold flavors that excite your taste buds. Quick to prepare in just 35 minutes, this meal suits a variety of occasions, whether you're craving comfort food or seeking a nutritious, diabetic-friendly option. Serve it steaming hot for a satisfying and guilt-free indulgence!

Ingredients

  • 307 g Morinaga Firm Tofu
  • 500 G Brown Rice
  • 500 g Spt Frozen Mixed Vegetables
  • 170 g Ching'S Secret Chilli Oil Crunchy
  • 1 pc (200 ml) Pure Nutrition Sesame Oil Cooking Spray | Cold Pressed Til Oil | Low-Oil Cooking, Rich In Nutrients
  • - Worcestershire Sauce
  • 110 g Unpeeled Garlic Cloves
  • loose Ginger
  • 200 G Spring Onion(200Gm)
  • 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 25 g Whole Black Pepper

Instructions

  1. 1. Rinse the brown rice, then cook it in a saucepan with twice the water volume for about 25 minutes until tender.
  2. 2. Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
  3. 3. Mix cornstarch with water, a pinch of salt, and black pepper, then coat the tofu cubes in this mixture evenly.
  4. 4. Heat a wok on medium-high flame and spray it with sesame oil cooking spray for a light coating.
  5. 5. Add tofu cubes to the wok and stir-fry until golden and crispy on all sides, about 5 minutes.
  6. 6. Set the tofu aside and add garlic, ginger, and spring onions to the wok, sautéing for 1 minute.
  7. 7. Toss in the frozen mixed vegetables and stir-fry for another 3 minutes until slightly softened.
  8. 8. Drizzle low-sodium soy sauce and Ching's Secret Chilli Oil Crunchy over the vegetables, stirring to combine well.
  9. 9. Return the tofu to the wok and toss everything together for a further 2 minutes to mingle the flavors.
  10. 10. Plate the cooked brown rice and spoon the tofu-vegetable mix over the top.