Ingredients:
2 lbs firm tofu, cut into 1-inch cubes
3 tablespoons reduced-sodium soy sauce
2 1/4 cups vegetable broth or 2 1/4 cups water
3/4 cup brown rice
1 tablespoon canola oil or 1 tablespoon olive oil
4 cloves garlic, peeled and minced
1 medium yellow onions, peeled and thinly sliced
1 lb broccoli, washed,trimmed,and cut into bite-size pieces
2 large red peppers, washed,cored,seeded,and thinly sliced
1/2 lb button mushrooms, washed and thinly sliced
1 (6 ounce) cans water chestnuts, drained
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 cup sesame seeds
Directions:
Place tofu in a colander and drain 10 minutes.
Pat dry with paper towels.
Place soy sauce in a shallow dish, add tofu, cover, refrigerate, and marinate 15 minutes, or up to 1 hour, turning once.
In medium covered saucepan, bring 2 cups vegetable broth or water to a boil.
Slowly stir in rice, cover, and reduce heat to low.
Simmer 40 minutes, or until all the water is absorbed.
Meanwhile, heat the oil in a wok, large skillet, or heavy saucepan over medium-high flame.
Add garlic and onion and saute until onions are wilted, 1-2 minutes .
Add broccoli and red peppers, the remaining 1 1/4 cup broth or water, and cook, stirring frequently, 5 minutes.
Add mushrooms, water chestnuts, basil, oregano, and black pepper and continue to cook 2 more minutes, or until mushrooms are soft.
Addsesame seeds and the marinated tofu with soy sauce, and cook, stirring gently, until tofu is heated through, about 5 minutes.
Serve over the cooked rice.
Servings: 4
Time preparation: 20 min.
Time total: 97 min.