Tofu broccoli stir fry recipe with basmati rice, a nutritious and delicious under 30-minute dinner that is vegan and gluten fry.
Wash the rice several times until the water is clear.
Add 1 1/4 cups of water to a pan, add the rice with a pinch of salt and boil over a low heat until all the water is absorbed.
Remove from the heat, cover with a lid for 5-10 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 vegetables. Stir fry for 5 minutes until everything is tender.
You can now add the tofu pieces to the wok, give it a good stir and remove from the heat.
Serve it with boiled rice.