Rice, Tofu and Vegetables

Serving size:
 4 Servings


    • 1 T
    • canola oil
    • 1 T
    • tamari (plus more to taste)
    • 1 t
    • toasted sesame oil (plus more to taste)
    • 1 t
    • ground ginger
    • 1⁄2 lb
    • bok choy (stems thinly sliced, leaves shredded)
    • 1
    • large carrot (thinly sliced)
    • 1 clv
    • garlic (minced)
    • 1 lb
    • firm tofu (well-drained and cut into 1-inch pieces)
    • 1
    • onion (medium, chopped )
    • 1⁄2 lb
    • broccoli (stems and florets, coarsely chopped )
    • 1⁄4 lb
    • green beans (trimmed)
    • 3 c
    • basmati rice (hot, already cooked)
    • salt (to taste)
    • pepper (to taste)
15 minutes
Ready in
15 minutes


A tasty way to include more vegetables in your diet.

Recipe adapted from Horn of the Moon Cookbook, 1987 by Virginia Callan


Heat oil in large heavy skillet; add tofu and cook, stirring occasionally until golden. Mix together the 1-tablespoon tamari, 1-teaspoon sesame oil, ground ginger, and garlic and pour over tofu, tossing until all is coated. Cook a few more minutes until well glazed. Remove from pan and keep warm. Meanwhile, heat one-inch of water to a boil in a large saucepan. Put a steamer insert in pan; add carrots, bok choy stems and onion, cover and steam three minutes. Layer broccoli and beans on top of carrots in steamer; steam additional three minutes. Add bok choy greens and steam two minutes more. Transfer vegetables to large bowl, add tofu and hot rice and toss together. Add additional tamari, sesame oil, salt and pepper to taste and toss again. Note: Any combination of vegetables can be used; adjust steaming time as needed.