Leftovers Remixed :: Brown Rice Tofu Stir-Fry
This was a quick dish I made with some leftover brown rice and leftover broccoli. I use a rice cooker to make my rice and the ratio is about 3 cups of liquid to 2 cups of rice and I have to allow it to cook for 45 minutes longer than it cooks for white rice. I often use vegetable broth or a vegetable broth/water mix as my liquid to add flavor to the rice.
I usually steam my broccoli when I make it, but I only allow it to steam for 5-6 minutes so that I don’t loose too much of the nutritional value. If your broccoli is a dark olive green color, you have cooked it too long and destroyed all of the nutrients. Green vegetables should be bright green in color when cooked. This also means that they will be on the crunchy side and not soft and mushy. After I steam it, I dump it in a colander and run cold water and/or ice on it to stop the cooking process and to help preserve the bright green color. There is a technical cooking term for this…but it’s escaping me at the moment.
For the stir-fry, I marinated some tofu overnight in the refrigerator in soy sauce, 2 minced garlic cloves and a tablespoon of fresh grated ginger. With some olive oil, I sautéed the tofu and a ½ cup of chopped white onion. Tofu just has to be heated through. Once it was ready, I added my leftover rice and broccoli and about a tablespoon of sesame oil and tossed in a few sesame seeds for good measure. If I had had some green onions, they would have been added to the mix. It came out pretty good for being mostly leftovers.