Shirlee's Famous Thai Stir Fry
1 pound of silken firm tofu, cubed
2 cups of brown rice
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
1 white onion, diced
1 package of petite broccoli floret’s
1 8oz. can of water chestnuts
2 tablespoons minced garlic
1 tablespoon cayenne pepper
2-3 tablespoons lite soy sauce
2-3 tablespoons spicy Thai chili sauce
sesame seed oil
1/4 cup of water
Coat wok with sesame seed oil and turn heat to medium.
Dice peppers and onion, set aside.
Cut silken firm tofu into cubes and throw into heated wok.
Add 1 tablespoon of minced garlic, 1 tablespoon of lite soy sauce, and 1 tablespoon of spicy Thai chili sauce to tofu. Cook until lightly brown.
In a separate pot, begin to boil water for rice. I prefer to use Minute Brown Rice because it cooks fast and taste yummy!
After tofu is golden brown, add in the peppers, onion, broccoli, water chestnuts, and a 1/4 cup of water.
Add in the remaining garlic, lite soy sauce, spicy Thai chili sauce, and 1 tablespoon of cayenne pepper.
Cook until peppers have softened and let simmer until rice is finished.
You can either add the rice into the tofu and veggies or you can put it on top the rice, which ever you prefer. Don't forget your chopsticks!!
SO HOW'D IT GO?
Yum! I made this after having a huge early morning stir-fry craving.
I tweaked this a bit. Didn't have water chestnuts unfortunately, but added cornflour to thicken up the sauce as well as some mushrooms and garlic powder. Added some fresh coriander on top.