CentMenu / Dinner · Lunch
Tofu vegetable stir-fry with rice
Golden tofu and frozen stir-fry vegetables make an easy rice dinner.
Ingredients
4 servings · US + metric
- 1.1 lb (500 g) firm tofu
- 1.32 lb (600 g) frozen stir-fry vegetables
- 10.58 oz (300 g) long-grain rice
- 2 tbsp (30 ml) sunflower oil
- 2¾ tbsp (40 ml) soy sauce
- 2 garlic cloves
- 0.53 oz (15 g) fresh ginger
- 1½ tbsp (12 g) cornstarch
Let’s cook
Cook 10.58 oz (300 g) long-grain rice in a pot of boiling water over medium heat for 18 minutes, or as directed on the package; drain. Prepare the rest of the dish while it cooks.
Pat 1.1 lb (500 g) firm tofu dry, cube and toss with 1½ tbsp (12 g) cornstarch; heat 2 tbsp (30 ml) sunflower oil in a wide skillet over medium-high heat and brown for 8 minutes, turning.
Finely chop 2 garlic cloves and grate 0.53 oz (15 g) fresh ginger; add with 1.32 lb (600 g) frozen stir-fry vegetables and stir-fry for 8–10 minutes, until the vegetables are hot and tender.
Add 2¾ tbsp (40 ml) soy sauce and a splash of water, toss for 1 minute and serve over the rice.