Tofu Veggie Stir Fry

Ingredients

• 560g Firm tofu
• 310g Brown rice
• 1 head Broccoli
• 220g Mushrooms
• 55ml Soy sauce
• 2 cloves Garlic

Method

1. Prep the ingredients Set out tofu, brown rice, broccoli, mushroom, soy sauce and garlic. Wash, trim, and chop broccoli, mushroom and garlic before heating the pan. Measure soy sauce. Drain the tofu, pat it dry and cut it into 2 cm cubes.
2. Cook the base Bring a large saucepan of water to the boil and add the brown rice. Leave it to boil for 30-35 minutes until tender while you prepare the other ingredients in the following steps. If you cook the rice ahead, cool it quickly (spread on a tray), refrigerate within 1 hour at 5C or colder and use it within a day.
3. Cook the protein While the rice boils, heat a large non-stick pan or wok over medium-high heat and add two tablespoons of water. Cook the tofu for 8-10 minutes, turning gently, until hot and lightly browned.
4. Add vegetables Add broccoli, mushroom and garlic and two tablespoons of water to the same pan and stir-fry over medium-high heat for 3-5 minutes until bright and tender-crisp.
5. Add sauce Pour in soy sauce, scraping the pan so the sauce coats everything evenly. Take the pan off the heat while the rice finishes cooking. Once the rice is tender, return the pan to medium-high heat for the Combine step.
6. Combine Drain the brown rice well once it is tender. Add the cooked brown rice to the pan and toss for 2-3 minutes until hot all the way through.
7. Serve Divide into serves and serve straight away.