Want to know the thing I love about stir fries?
OH MAN, before you could finish asking I whipped some up from what was in the fridge, plated it with rice and sprinkled with some sesame seeds and soy sauce, and it’s now ready for us to devour as fast as we can make our chopsticks go! Sorry about that; what were you saying?
Yeah. It’s that damned fast, and it’s dead-simple* too.
Stir-fried vegetables and tofu
Go ahead and make this with whatever you’ve got in the fridge and on the shelf.
1 tsp cooking oil
1 red, orange, or yellow bell pepper, chopped
1 white onion, chopped
1 red onion, chopped
1 clove garlic, minced
200 g broccoli, chopped
200 g eggplant, chopped
1 red chili pepper, minced
200 g tofu, cut into bite-sized cubes
400 g dry aromatic rice, cooked
soy sauce to taste
sesame seeds to taste
Put everything but the rice, sesame seeds, and soy sauce in a pan over high heat, and keep stirring until the onions are cooked and the tofu has browned, around five to seven minutes. Serve on aromatic rice, sprinkled with sesame seeds and soy sauce.
