February 3, 2015

Stir-Fried Brown Rice with Tofu [Recipe]

Stir-Fried Brown Rice with Tofu

8-10 servings

I recommend that you make the full amount of servings this recipe indicates as it stores well and makes for delicious lunch and dinner leftovers.


4 eggs

1/2 pound baked tofu, cut into 1 inch cubes

1 small onion, chopped

1 medium red bell pepper, cut into 1 inch pieces

1/4 head of napa cabbage, sliced into 1 inch pieces

2 heads of baby bok choy, sliced into 1 inch pieces

1/2 container of sliced shitake mushrooms

2 cloves garlic, minced

1/2 bunch scallion, finely chopped

1 tablespoon ginger, grated

4 cups cooked long grain brown rice (leftover takeout rice works great!)

2 tablespoons coconut oil

2 tablespoons tamari, a wheat free soy sauce (more to taste)

2 tablespoons rice wine vinegar

2 teaspoons toasted sesame oil

Pinch of salt and white pepper

Toasted sesame seeds


  1. In a large skillet or wok, heat the coconut oil over medium-high heat.  Add the onion and sauté for about 5 minutes.
  2. Add garlic and ginger and sauté for about 2 more minutes.
  3. Add shitake mushrooms and red pepper; cook, stirring, about 2 more minutes.
  4. Add tofu; continue sautéing, about 3 minutes.
  5. Add rice and sprinkle with water to give extra steam to dish.
  6. Add eggs and break them up with the spoon during cooking so they scramble.
  7. Add tamari, salt, white pepper and rice wine vinegar.
  8. Add cabbage and bok choy and stir-fry another 2 minutes until the dish comes together and everything looks ready to go.
  9. Stir in sesame oil. Taste and add more tamari if needed.
  10. 10.Garnish with scallions and sesame seeds and serve.


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