This recipe is from Cooking Light (thanks for the link Kelly!) It was very easy and unlike past attempts with tofu, this one turned out well. I used cubed extra firm because that's all I could find at the grocery store. You could easliy substitute chicken.
I wish the ginger flavor had been a little stronger - I might double it next time or maybe marinate the tofu in a ginger sauce. I also used chili sesame oil, which was HOT. Next time I'll use regular sesame oil and it might not mask the other flavors. There also wasn't a lot of sauce to it, which left the the rice a little dry, so I added extra sesame oil and soy sauce to the finished dish.
Here's the recipe with a few minor modifications:
Ingredients
1 pound extrafirm tofu, cubed
1 cup brown rice (uncooked)
1 pound extrafirm tofu, cubed
1 cup brown rice (uncooked)
3/4 teaspoon salt, divided
3 tablespoons dark sesame oil, divided
1 tablespoon bottled minced garlic
1 tablespoon bottled ground fresh ginger
1 large red bell pepper, thinly sliced
1 cup sliced green onions, divided
2 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
1/4 teaspoon freshly ground black pepper
1 tablespoon sesame seeds, toasted
Place tofu on several layers of paper towels; let stand 15 minutes.
3 tablespoons dark sesame oil, divided
1 tablespoon bottled minced garlic
1 tablespoon bottled ground fresh ginger
1 large red bell pepper, thinly sliced
1 cup sliced green onions, divided
2 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
1/4 teaspoon freshly ground black pepper
1 tablespoon sesame seeds, toasted
Place tofu on several layers of paper towels; let stand 15 minutes.
Prepare rice according to package directions, omitting salt and fat. Add 1/4 teaspoon salt to rice; fluff with a fork.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and bell pepper to pan; sauté for 5-8 minutes. Stir in 3/4 cup onions, vinegar, and 2 tablespoons soy sauce; cook for 3 minutes. Remove from pan.
Wipe skillet with paper towels; recoat pan with 1 tablespoon oil. Place pan over medium-high heat. Sprinkle tofu with remaining 1/2 teaspoon salt and black pepper. Add tofu to pan; cook 10-15 minutes or until golden, turning to brown on all sides.
Return bell pepper mixture to pan, and cook 3-5 minute or until thoroughly heated. Drizzle tofu mixture with remaining 1 tablespoon oil and 1 tablespoon soy sauce; top with sesame seeds. Serve tofu mixture with rice; top with remaining 1/4 cup onions.
