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Autumn Vegetable Stir-Fry with Tofu and Brown Rice
Autumn Vegetable Stir-Fry with Tofu and Brown Rice

Autumn Vegetable Stir-Fry with Tofu and Brown Rice
A vibrant stir-fry featuring seasonal vegetables and tofu served over brown rice.
Autumn Vegetable Stir-Fry with Tofu and Brown Rice
Ingredients:
1
Servings
  • 200
    g
    tofu
  • 150
    g
    brown rice
  • 100
    g
    broccoli
  • 100
    g
    red bell pepper
  • 100
    g
    carrot
  • 2
    tbsp
    soy sauce
  • 1
    tbsp
    olive oil
  • 2
    clove
    garlic
  • 10
    g
    ginger
  • 10
    g
    sesame seeds
Preparation Time: 30 minutes
Autumn Vegetable Stir-Fry with Tofu and Brown Rice
Instructions:
  1. Cook the brown rice according to package instructions.
  2. Cut the tofu into cubes and pat dry with a paper towel.
  3. Heat olive oil in a large pan over medium heat.
  4. Add garlic and ginger, sauté for 1 minute until fragrant.
  5. Add tofu cubes and cook until golden brown on all sides.
  6. Add broccoli, red bell pepper, and carrot to the pan.
  7. Stir-fry the vegetables for about 5-7 minutes until tender-crisp.
  8. Add soy sauce and sesame seeds, stir well to combine.
  9. Serve the stir-fry over cooked brown rice.
Nutrition Per Serving 723 g Per 100g
Energy 600 kcal 83 kcal
Protein 28 g 3.9 g
Fibre 12 g 1.7 g
Salt 2 g 0.3 g
Sugar 8 g 1.1 g
Carbohydrates 80 g 11.1 g
Fat 20 g 2.8 g
  • 200
    g
    tofu
  • 150
    g
    brown rice
  • 100
    g
    broccoli
  • 100
    g
    red bell pepper
  • 100
    g
    carrot
  • 2
    tbsp
    soy sauce
  • 1
    tbsp
    olive oil
  • 2
    clove
    garlic
  • 10
    g
    ginger
  • 10
    g
    sesame seeds
1
Servings
0

Cook the brown rice according to package instructions.

Cut the tofu into cubes and pat dry with a paper towel.

Heat olive oil in a large pan over medium heat.

Add garlic and ginger, sauté for 1 minute until fragrant.

Add tofu cubes and cook until golden brown on all sides.

Add broccoli, red bell pepper, and carrot to the pan.

Stir-fry the vegetables for about 5-7 minutes until tender-crisp.

Add soy sauce and sesame seeds, stir well to combine.

Serve the stir-fry over cooked brown rice.

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