I like to use vegetables like carrots, broccoli, bell peppers, and snap peas in this easy recipe.
- 3 cups cooked rice
- 1 tablespoon toasted sesame oil
- 4 cups mixed veggies
- 1 recipe Sesame Tofu
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup maple syrup
- 1 garlic clove, grated
- 1-inch ginger, grated
- peanuts, lime juice, and/or hot sauce, optional
- Warm the oil in a nonstick or cast iron skillet over medium heat. Add the vegetables and stir to coat.
- Cover and cook for 8-10 minutes, or until veggies are soft when poked with a fork, yet still tender.
- Add the Sesame Tofu.
- Meanwhile, stir together the soy sauce, maple syrup, ginger and garlic in a small bowl. Pour into the veggies and tofu.
- Server warm over rice with peanuts, lime juice, and/or hot sauce.
Store any leftovers in an airtight container in the fridge and reheat to serve.
Try to chop veggies to be about the same size so they cook evenly.
Use prechopped veggies like broccoli florets or cauliflower florets to streamline the prep time.
Use whichever kind of rice your family prefers. We like Lundberg short grain brown rice or white basmati rice.
Store fresh ginger in a zip top bag in the freezer and grate (with the peel on!) with a microplane.
Sub in 1/2 teaspoon grated ginger in place of fresh if you don’t have any on hand.