Updated: Apr 4, 2021
So, before I get into the recipe, I just want to confess something to you that will learn about me as you read more of my recipes and see more of the pictures. I have an unhealthy obsession with Uncle Ben’s Basmati Ready Rice. I have at least seven bags on hand at all times and anytime I go to the supermarket I always pick up at least three more bags, “just in case”. Also, every time I cook something that requires rice, I use this specific rice. It doesn’t matter what the cuisine is it’s always the Uncle Ben’s Basmati for me. As a single girl living in an apartment, it is the best and most versatile food in my pantry. It makes just enough for a meal plus lunch the next day, because yes sometimes my dinner consists of just rice with butter, garlic powder, onion powder, salt, pepper, and parsley, and if I’m adding it into a dish like a stir-fry it really goes a long way! So, long story short, you will be seeing a lot of this in my recipes moving forward. Obviously you don’t have to use this rice, you can switch it out for any kind of rice, as you’ll see I don’t ever give a specific brand of rice I’ll just add the amount you need but, secret tip, this one’s the best!
Ok, now that I got that out of system, this dish is one of my go to week night meals, it’s quick, easy, and so yummy and also heats up so well the next day for lunch! This stir-fry also is so versatile with the kinds of vegetables you add to it and it really allows you to use your creativity to really make it yours. In my version, the brussel sprouts and garlicky tofu are the star but with the other vegetables in the dish I kept it simple with just corn and peas, but you can go as crazy as you want and add in anything your heart desires!
So, with all that being said, I will leave you with the recipe and this last thought, go get the Uncle Ben’s Basmati Rice, you know you want to! 😊
Shaved Brussel Sprout Stir-Fry with Garlicky Tofu
Servings: Approximately 5
Prep Time: Approximately 15 Minutes
Cook Time: 30 Minutes
- 1 (14 oz) Package of Firm Tofu, Pressed and cut into 1-Inch cubes
- 2 Tsp. Garlic, Minced
- 1 Tsp. Trader Joe’s Vegan Chicken-Less Seasoning
- 2 Tbsp. Vegetable Oil
- 1 ½ Tsp. Garlic Powder
- ½ Tsp. Onion Powder
- 2 Tsp. Low Sodium Soy Sauce
- Salt & pepper to taste
- 1 Tbsp. Vegetable Oil
- 12-15 Brussel Sprouts, about 2 ½ cups, sliced thin or sliced on a mandolin
- 1 Tsp. Garlic, Minced
- 1 ½ Tsp. Garlic Powder
- 1 Tsp. Onion Powder
- 1 Tsp. White Miso Paste
- 2 ½ Cups of Cooked Rice, whatever rice you like best
- ½ Cup Frozen Peas
- ½ Cup Frozen Corn
- 4-5 Tbsp. Low Sodium Soy Sauce
- Salt and Pepper to Taste
- Preheat oven to 400 degrees Fahrenheit
- While the oven heats up, add all of the Garlicky Tofu ingredients in a bowl and mix gently to coat all pieces of the tofu
- Spread the tofu onto a oiled sheet pan so most pieces aren’t touching, place that pan in the oven and cook it for 25 minutes, mixing periodically so the tofu doesn’t burn
- While to tofu cooks, in a mixing bowl, add the shredded brussel sprouts, garlic, garlic powder, onion powder, salt and pepper and mix so the brussel sprouts are coated
- In another small mixing bowl add the miso paste and soy sauce in a mixing bowl and whisk until incorporated and set to the side.
- Add the oil to a large sauté pan and heat it on medium heat until the oil gets warm then add the brussel sprout mixture and cook for 5-7 minutes until the brussel sprouts are soft and browned in spots
- Once the brussel sprout mixture has cooked add in the rice, corn, and peas, mix it all together and cook it until the vegetables thaw and the rice browns in spots
- Add in the soy sauce/miso mixture to the sauté pan and mix together and cook for 2-3 minutes until everything is heated through
- Add in the baked tofu, add in some condiments like siracha mayo (my personal favorite!) and enjoy!
- As I mentioned above you can use any kind of rice you’d like in this dish, as you know I love the basmati but I just added the amount of rice you need so you can choose your favorite kind
- You can always substitute coconut aminos for soy sauce if you’d like
- As mentioned above, I just used corn and peas to compliment the brussel sprouts, but more vegetables the better so get creative with it!
Fun little trick for any rice dish, when you want to reheat a rice dish the next day add a small splash of water to it before throwing it in the microwave and the rice will puff up again perfectly