Veggie and tofu stir-fry with brown rice


  • 1 block firm tofu, pressed and cut into cubes
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small onion, sliced
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 cups cooked brown rice
  • Salt and pepper to taste
  • Optional garnish: sliced green onions and sesame seeds


  • In a small bowl, mix together soy sauce, hoisin sauce, rice vinegar, sesame oil, cornstarch, and water.
  • Heat a large non-stick skillet or wok over high heat. Add the cubed tofu and cook for 4-5 minutes, or until golden brown on all sides. Remove the tofu from the pan and set aside.
  • In the same pan, add a tablespoon of oil and sauté the onion for 2-3 minutes until it starts to soften. Add the garlic and ginger and cook for an additional 30 seconds.
  • Add the sliced bell peppers to the pan and stir-fry for 2-3 minutes until they start to soften.
  • Add the sauce mixture to the pan and stir until the vegetables are coated. Add the cooked tofu back to the pan and toss to combine.
  • Serve the stir-fry with brown rice and optional garnish of sliced green onions and sesame seeds.

Calorie Breakdown: This recipe makes 4 servings, and each serving contains approximately:

  • 290 calories
  • 14g protein
  • 38g carbohydrates
  • 10g fat
  • 5g fiber

Note: Calorie count may vary depending on the specific ingredients and serving size.