Ginger vegetable stir-fry

Name: Ginger vegetable stir-fry
Total time: 25 min
Yield: 4 servings
Ingredients: 14 oz Firm tofu; 2 cups Jasmine rice; 1 head Broccoli; 2 Bell peppers; 2 Carrots; 2 inches Fresh ginger; 4 cloves Garlic; 4 tbsp Soy sauce; 1 tbsp Sesame oil

Fast, green, and cheap. Good on a night when the fridge is nearly empty.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

14 oz Firm tofu
2 cups Jasmine rice
1 head Broccoli
2 Bell peppers
2 Carrots
2 inches Fresh ginger
4 cloves Garlic
4 tbsp Soy sauce· most people have this
1 tbsp Sesame oil· most people have this

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How to cook it · about 25 minutes

Start the rice.
Press the tofu between paper towels for 10 minutes, then cube it. Dry tofu browns; wet tofu steams.
Fry the tofu in a hot pan until golden on most sides. Take it out.
Stir-fry the broccoli, carrot and pepper hard for 4 minutes — they should stay bright and squeaky.
Add the grated ginger and garlic for 30 seconds, return the tofu, and finish with soy and sesame oil.

Amounts are on the list above — they change with the number of people; the steps do not.

Something else

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