I am by no means a vegetarian. I am fully carnivore. Growing up a rancher’s daughter and having the opportunity to eat really good steak every day, left little chance of me being vegetarian. However, growing up a rancher’s daughter and having the opportunity to grow and eat our own fruits and vegetables also made me love my veggies.
For my family I love to incorporate meatless meals. I think it’s healthy, it broadens their minds in cooking, and it guarantees a few more servings of vegetables in their day.
- 2 cups white rice
- 4 1/4 cups water
- 3/4 cups sliced carrots
- 1 cup sliced bell pepper
- 2 cups broccoli
- 1/2 cup water chestnuts
- 2 cloves garlic minced
- 1 T fresh ginger minced
- 3 T peanut oil
- 14 oz package extra firm tofu, drained
- 1/2 cup soy sauce
- 4 T vegetable broth
- 3 T rice wine vinegar
- 2 t sesame oil
- Pepper to taste
- Cilantro, green onions, sesame seeds, and siracha for toppings
- Prepare rice according to package directions or use a rice cooker. Rice can be precooked and stored in the fridge.
- Chop all the vegetables, and in a small bowl combine soy sauce, broth, vinegar, sesame oil, and pepper set aside.
- Heat large pan over medium high heat, add 2T peanut oil. Sauté vegetables 3-4 minutes.
- Remove vegetables from pan, and set aside. Add 1 T peanut oil back into pan, sauté tofu, and crumble with spatula. Cook 3 minutes.
- Add vegetables back into pan with tofu. Add sauce and stir to combine. Then add in rice. Cook for 1-2 minutes, and serve with toppings.