Have all of your veggies and liquids ready to go before you fire up your skillet or wok.
Heat skillet/wok over high heat. Splash in a little vegetable broth and add the onion and bell pepper. Lower heat a little bit and stir, adding more broth as needed. Cook for about 5 minutes – letting the broth cook off so that you get a little browning on the vegetables. Remove veggies to a bowl or plate.
Add more broth to the pan, then add the asparagus, cooking just until they get bright green. Add to the onion and bell pepper.
Another splash of broth to the pan and now add the garlic and ginger, stirring just for about half a minute or so. Start adding the rice a bit at a time, breaking up any clumps. Stir and add broth as needed. Once you have all of the rice in the pan, stir until it starts sticking a bit. Now add the tofu and the cooked veggies to the pan along with the sherry. Cook for about 1 minute. Add the soy sauce, salt and pepper. Turn off the heat and add the scallions.
Divide rice between four big bowls and top with cilantro, peanuts and limes.
It takes some time to get your vegetables prepped, but once you get cooking, it goes fast. This is a great way to use leftover brown rice. Use the vegetables that you love!
|Serving Size: 1 Serving (164g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 6mg||0 %|
|Potassium 277.4mg||7 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 8.6g|
|Protein 2.3g||3 %|
Powered by: USDA Nutrition Database
Calories per serving: 70