Simple Garlic And Ginger Stir Fry With Baked Tofu And Brown Rice

One thing I always recommend in my health coaching programs is to have three recipes in your toolkit that can be prepped and ready to serve in under 30 minutes. Recipes that are easy to make, delicious, and nourishing. These three recipes are ones that will become your go to’s on busy weeknights or nights when you forgot to plan out sinner ahead of time. This is a tip that helps make healthy eating more doable. This is one of my go to recipes that can be made and ready to serve in under 30 minutes.

This simple stir fry consists of only a few ingredients and takes minutes to cook. Plus, it is a meal that my family loves.

What I love most about this recipe is that it is versatile. You can substitute any veggies for ones that you have on hand. I also love that it is meal prep friendly.

For this recipe I added fresh grated ginger. Ginger has anti inflammatory properties that can help improve digestive and skin health. Plus, it gives this stir fry a little kick and a little extra flavor! I suggest using about an inch of grated ginger in this recipe. However, if it’s a bit too strong for you or your family’s taste preferences, feel free to use a smaller amount!

For protein I used baked tofu, but you can use whatever protein you have on hand. Salmon or tempeh are protein options that works great here!

If you’re short on time, you can also substitute the brown rice for something that cooks even faster, like quinoa or cauliflower rice. You can also use pre cooked and frozen brown rice to make things even easier. Just heat the frozen rice according to package instructions.

What you need (serves 3):

3 tbsp of cooking oil
3-4 spring onions diced (white parts only, option to save the greens for garnishing)
1 head of broccoli diced
1 1/2 cups sliced shiitake mushrooms
3 tbsp coconut aminos
1 inch of peeled and grated ginger
1 clove of garlic minced
A few pinches of salt or to taste
1 1/2 cups cooked brown rice (follow instructions on the package for cooking)
1 16 oz block of tofu diced into 1 inch cubes

Directions: Preheat your oven to 420 F. Line a baking sheet with parchment paper. Add the tofu, 2 tbsp of oil and a few pinches of salt to the baking sheet. Toss and then place in the oven for 25 minutes. Meanwhile, heat a large stove top pan over medium heat. Add the cooking oil. Then add the green onion (white parts only), broccoli, mushrooms, ginger and garlic. Cook for 5 minutes. Then add the coconut aminos and pinch of salt. Cook for another 5 minutes. Remove the tofu from the oven. Assemble your bowl with brown rice, sautéed vegetables, tofu and optional green onion for garish. Enjoy!

Other veggies that work great in this stir fry are bell pepper, carrots, snow peas, zucchini.

Check out my 3 of my favorite tips to help make weeknight dinners even easier.