Broccoli Tofu Stir-Fry with Brown Rice
- 1 cup brown rice
- 2 tsp vegetable, canola or peanut oil
- 1 large clove garlic, minced
- 1 tsp grated ginger root
- 3 cups broccoli florets
- 1 cup broccoli slaw (store-bought, or julienned broccoli stems)
- 8 oz extra-firm tofu, drained, cut into 1/2-inch dice
- 2 tsp sesame oil
- 2 Tbsp reduced-sodium soy sauce
- 1 Tbsp oyster sauce
- 1/2 cup roasted unsalted peanuts
- 1 Tbsp cornstarch or arrowroot, mixed with 2 Tbsp water
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Broccoli florets (3 cups)
- Garlic (1 large clove)
- Ginger, root (1 tsp)
- Peanuts, roasted unsalted (1/2 cup)
- Vegetable (2 tsp)
- Condiments
- Oyster sauce (1 Tbsp)
Soy sauce, reduced-sodium (2 Tbsp)
- Cooking & Baking
- Cornstarch or arrowroot (1 Tbsp)
- Sesame oil (2 tsp)
- Pasta & Grains
- Brown rice (1 cup)
- Refrigerated
- Tofu, extra-firm (8 oz)
- Deli
- Broccoli slaw, store-bought (1 cup)
Preparation
Read recipe preparation on theperfectpantry.com
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Recipe Stats
Published April 1, 2012 (10 months ago).
234 people saved this recipe.
