Spicy Tofu, Chickpea, and Vegetable Brown Rice Bowl
A vibrant and flavorful plant-based bowl with pan-fried tofu, hearty chickpeas, and crisp vegetables in a spicy, savory sauce, served over brown rice.
Ingredients
- Extra firm tofu, pressed and cubed300 g
- Cooked brown rice150 g
- Rice vinegar5 ml
- Yellow onion, sliced50 g
- Bell pepper (any color), sliced67 g
- Fresh spinach33 g
- Carrots, sliced33 g
- Broccoli florets50 g
- Garlic, minced5 g
- Bell pepper (any color), sliced67 g
- Rice vinegar5 ml
- Toasted sesame oil3 ml
- Cooking oil7 ml
- Canned chickpeas, drained and rinsed133 g
- Soy sauce10 ml
- Fresh ginger, minced3 g
- Sriracha5 ml
Instructions
- 1Step 1
Prepare brown rice according to package directions.
- 2Step 2
Press tofu to remove excess water, then cut into cubes.
- 3Step 3
Heat cooking oil in a large skillet or wok over medium-high heat.
- 4Step 4
Add tofu cubes and cook, stirring occasionally, until golden brown and slightly crispy on all sides.
- 5Step 5
Add sliced onion, bell pepper, carrots, and broccoli to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
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