An easy go-to recipe that has all the veggies and flavor you’ll ever need!

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I love an easy dinner, but I feel like most easy dinners aren’t full of many veggies. This has been a go-to of mine for an easy and affordable dinner that also has plenty of vegetables and flavor. All you need is to cook rice, bake the tofu, steam the broccoli, and then chop and stir-fry the other veggies. It feels like a lot of steps, but it’s a lot of no-fuss cooking. The biggest step is just chopping everything up. Give it a try. This one is a winner!

Ingredient details:

• Firm tofu – You could also get extra firm if you can find it. My grocer store is always out. The firmer the better so your tofu has the right texture and doesn’t fall apart.
• Sesame oil – Any brand will do.
• Carrot – I used one medium carrot, length wise.
• Bell peppers – I used one red and one orange bell pepper. Feel free to use whicever color is your favorite!
• Garlic cloves – The more the merrier in this dish!
• Yellow onion – I like the mildness of yellow onion and it goes well in this dish. It adds flavor without overpowering the other veggies.
• Broccoli – I love fresh broccoli steamed or roasted. It goes so well in this dish and adds extra flavor outside of the veggies from the stir fry.
• Rice – I just used jasmine rice.
• Organic sugar – Make sure it’s organic if you’re in the US so you don’t end up eating the white sugar processed with animal products.
• Corn starch – This helps soak up the remaining moisture of the tofu and give it more of a firm, meat-like texture.
• Tamarind – Tamarmind is an amazing sauce and has a savory, tart flavor. This helps the oranges out to give us the tart, citrus flavor you want.
• Oranges – I just got two medium naval oranges.
• Orange zest – You can get the zest from the skin of the two oranges you need.
• Sriracha – This just adds a little extra heat to the dish. You can also use thai chili pepper or crushed red pepper.
• Dark mushroom soy sauce – I love this soy sauce. Classic soy sauce sometimes is too bitter in my opinion. I really love the smoothness and extra flavor of mushroom soy sauce, but feel free to swap for regular soy sauce or even coconut aminos if you prefer.
• Optional: Sesame seeds for the topping before you serve!

Recipe List

Prep time: 15 minutes

Cook time: 25-30 minutes

Serves: 5-6

Ingredients:

16oz firm tofu

1 tbsp sesame oil

1 carrot

2 bell peppers

8 garlic cloves

1 yellow onion

3 heads of broccoli

2 cups rice

1 tbsp organic sugar

2 tbsp corn starch

1 tbsp tamarind

2 oranges

2 tbsp orange zest

1 tbsp sriracha

2 tbsp dark mushroom soy sauce

Optional: Sesame seeds

Instructions:

1. Preheat oven to 400°
2. In medium pot, cook 2 cups of rice with 4 cups of water on medium-low until it is cooked through (about 10 minutes).
3. Press the tofu, and dice into 1inch cubes.
4. Toss the tofu in corn starch until each piece is fully covered.
5. Spread the tofu out evenly on a parchment lined baking sheet and bake on 400° for 20 minutes.
6. Cut broccoli into small pieces and steam on stove or bake for 15 minutes.
7. Mince the garlic and slice the carrot, onion, and peppers into thin slices.
8. In a large pan or wok, heat sesame oil on medium heat for 5 minutes.
9. Add onion and garlic to pan and cook until translucent.
10. Add peppers and carrot and continue to cook for an additional 10 minutes.
11. Zest the oranges until you have 2 tbsp (usually about one orange). Place zest in a mixing bowl.
12. Squeeze out all orange juice into the bowl as well.
13. In the mixing bowl, measure out the tamarind, sriracha, sugar, and soy sauce. Mix well until all ingredients are combined.
14. Add sauce to the wok and lower heat to a simmer.
15. Pour in tofu to the wok once it is done cooking and let simmer for an additional 5 minutes until sauce has been absorbed by the tofu.
16. Serve all ingredients together and enjoy!

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