Courtesy of One Green Planet
- Serving size:4
Ingredients
- 3-4 cups cooked brown basmati, brown jasmine or regular brown rice (~1 1/2 cups dried)
- vegetable broth or water as needed
- 1 onion, chopped
- 2 cups asparagus, cut into 1″ pieces
- 1 bell pepper, cored, seeded and chopped
- 2 cups baked tofu, cut into 1/2″ pieces
- 1 tbsp. garlic, minced
- 1 tbsp. fresh ginger, minced or microplaned
- 1/4-1/3 cup dry sherry
- 4 tbsp. soy sauce or tamari
- salt & pepper to taste
- cilantro, chopped
- scallions, chopped
- roasted peanuts, chopped
- limes, quartered
- hot sauce
PREPARATION
- Have all of your veggies and liquids ready to go before you fire up your skillet or wok.
- Heat skillet/wok over high heat. Splash in a little vegetable broth and add the onion and bell pepper. Lower heat a little bit and stir, adding more broth as needed. Cook for about 5 minutes – letting the broth cook off so that you get a little browning on the vegetables. Remove veggies to a bowl or plate.
- Add more broth to the pan, then add the asparagus, cooking just until they get bright green. Add to the onion and bell pepper.
- Another splash of broth to the pan and now add the garlic and ginger, stirring just for about half a minute or so. Start adding the rice a bit at a time, breaking up any clumps. Stir and add broth as needed. Once you have all of the rice in the pan, stir until it starts sticking a bit. Now add the tofu and the cooked veggies to the pan along with the sherry. Cook for about 1 minute. Add the soy sauce, salt and pepper. Turn off the heat and add the scallions.
- Divide rice between four big bowls and top with cilantro, peanuts and limes.
[wpurp-searchable-recipe]Vegetable Fried Rice with Tofu – – – [/wpurp-searchable-recipe]
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