#HealthyFood #Recipes
Really Simple Vegetarian Stir Fry - I’m working on a paper tonight, so I don’t have much time for dinner but I want something that will keep me full while I slave away at the library! Still living the student life where Thursdays are supposed to be the weekend, so I’m not overly excited that tonight is a study night. What I am excited for is this dinner–my classic meal for these kind of nights! It’s easy to prepare, pretty quick to make, and still healthy & filling!
Ingredients:
- Tofu [I use extra firm]
- Brown rice [much healthier than white rice, and I love the slight crunch of the shell!]
- Broccoli
- Carrot
- Mushrooms
- Onion
- Soy sauce [Or any kind of stir fry sauce]
- Sriracha Sauce
- Pineapple! [Scroll down to hear my explanation]
Steps:
- Measure out your rice and pop it in the rice cooker [If you don’t have a rice cooker I highly recommend you get one, mine was the best $10 I ever spent–and yes it was only $10!!]
- Heat 2 tablespoons of oil in a frying pan.
- Slice the tofu into small squares, and place in the oil. I usually use about three thin slices of tofu per person [that’s a brick of tofu sliced vertically].
- Cut the broccoli and carrot. My rice cooker came with a handy little basket for steaming veggies, otherwise you can use a steamer basket [is that what it’s called?] and a pot filled with about 1 inch of water. Put the broccoli and carrot on to steam.
- Cut up the rest of your veggies–in my case the onion and mushrooms [red/green pepper is also a great choice]. Throw them into the same frying pan as the tofu. Keep the pan on medium heat until the veggies are done cooking and then turn to low.
- Let everything fry as the rice cooks. I find the rice usually takes about 20 minutes, so I like to put it on to cook as soon as I get home and then prepare everything else while its cooking.
- I added a little paprika to my veggies + tofu in the frying pan, it’s one of my favorite spices to add to stir fry [another good one is chili].
