Really Simple Vegetarian Stir Fry

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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!
  1. Tofu [I use extra firm]
  2. Brown rice [much healthier than white rice, and I love the slight crunch of the shell!]
  3. Broccoli
  4. Carrot
  5. Mushrooms
  6. Onion
  7. Soy sauce [Or any kind of stir fry sauce]
  8. Sriracha Sauce
  9. Pineapple! [Scroll down to hear my explanation]

  • 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].

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