This yummy dish is full of healthy vegetables and protein, as well as those good-for-you whole grains. Who would ever guess it would taste so good?! It takes about 40 minutes start to finish, including cooking the rice (which takes the longest). This recipe serves 3.
2 cups uncooked Brown rice (I like basmati the best)
4 cups water
1 lb. extra-firm tofu, cubed
2 red bell peppers, diced
1/2 lb. sugar snap peas, ends cut off
4 medium carrots, peeled and diced
"Iron Chef" (or other brand - that's my favorite) General Tso's sauce
1. Combine rice and water. Bring to a boil, cover, and simmer about 35-40 min (until water is absorbed).
2. While rice cooks, chop all the veggies. Preheat a large skillet with cooking spray or olive oil over medium heat. Add everything but the tofu and stir-fry about 8-10 minutes, until everything is getting soft. Add the tofu and cook another 3-4 minutes, paying attention to not burn. Add the sauce to taste - I add a ton because that's what I like.
3. Lay out rice on a plate. Pour stir-fry over it and enjoy!
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