Tofu, broccoli and mushroom stir fry with basmati rice, a delicious under 30-minute dinner that is vegan and gluten free. Satisfying, packed with all the nature’s goodness and super easy to make, this is perfect if you want a meat-free meal that is light, nutritious and delicious. After all those heavy dishes and Easter chocolates, a nice stir fry sounds just like a fantastic idea to me.
Tofu is a staple ingredient in Asian cookery and has many proven healthy benefits, being an excellent source of protein, calcium and iron, and lots other vitamins and minerals. It is really versatile, and can be cooked in endless ways, having a subtle flavour and silky texture. If you are vegan or vegetarian, tofu is a great ingredient to cook with. But even meat eaters would agree that it is a great alternative to meat. I, for one, love it, especially in stir fries.
There is no secret that l love Asian cuisine. My recipes may not be authentic, but they rather have an Asian touch. And how scrumptious they are! Chicken and broccoli stir fry with rice to Mushroom pepper stir fry with rice are just two of my favourite, and you can tell l also like rice. And quite a lot!!! It’s just so easy to cook and fuss free.
One thing that never misses from my kitchen is soy sauce, l love adding it to lots of dishes, it brings flavour to even the most boring food. As it’s salty enough, it saves you from using tons of salt in your food, which can only be a good thing anyway. I used marinated tofu pieces, so all I had to do was throw them in when the other igredients were ready, but if you buy a block of tofu, just dice it up and add it gently to the pan, so that the pieces don’t break and keep their shape. Other than that, dig in and enjoy!
Tofu, broccoli and mushroom stir fry with basmati rice
Tofu, broccoli and mushroom stir fry with rice, a nutritious and delicious under 30-minute dinner that is vegan and gluten fry.
- 160 g marinated tofu pieces
- 1/2 broccoli head
- 200 g closed-cup mushrooms
- 100 g fresh baby spinach
- 1 cup rice (250 g )
- 1 1/2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 2 garlic cloves
- 2 cm fresh ginger root
- 2 spring onions
- 1 tbsp vegetable oil
- 1 tsp sesame oil
Wash the rice several times until the water is clear.
Add to cups of water to a pan, add the rice with a pinch of salt and boil over a low to medium heat until all the water is absorbed.
Remove from the heat, cover with a lid for 5 minutes, then remove the lid and fluff it up with a fork.
Peel and chop the ginger and garlic cloves and finely chop the spring onions.
Add the vegetable oil to a wok or a deep frying pan, throw in the ginger, garlic and onions and stir fry for 30 seconds.
Cut the mushrooms in quarters, and the broccoli head into florets then add them to the wok together with the spinach.
In a bowl, mix together the light soy sauce, dark sauce and seseme oil and drizzle over the vegitables. Stir fry for 5 minutes until everything is tender.
You can now add the tofu peices to the wok, give it a good stir and remove fro the heat.
Serve it with boiled rice.