We often cook with cauliflower rice, but we decided to try out the broccoli rice out this week. We love using riced vegetables because it provides a great low carbohydrate substitute for actual rice. Also vegetables like broccoli, generally have more fiber than rice and are more filling and satisfying than eating a large plate of processed carbohydrates. We bought a bag of riced broccoli, but you can also make your own.
- Tofu (Firm, 1 package diced into 1/2 inch cubes)
- Riced Broccoli (15 oz)
- Yellow Pepper (1, diced into 1/4 inch pieces)
- Orange Pepper (1, diced into 1/4 inch pieces)
- Onion (1, finely chopped)
- Gochujang paste (1-1.5 tablespoon)
- Soy Sauce (2 teaspoon)
- Sesame oil (1/2 teaspoon)
- Mirin (1 teaspoon)
- Rice vinegar (1 teaspoon)
- Olive oil (3 tablespoons)
Recipe (4 servings)
- First start by preparing your tofu. In a nonstick pan, heat 2 tablespoons of olive oil on medium high heat. Once the oil is hot add the diced tofu. Cook for about 10-12 minutes until all sides of the tofu are evenly golden and slightly crispy. Be sure to stir every 3-4 minutes so that they are evenly cooked. Once the tofu is done, set it aside in a bowl.
- In the same pan, heat 1 tablespoon of olive oil on medium high heat. Once the oil is hot, add the onion and cook until translucent. This generally takes about 4-5 minutes.
- Next add the diced yellow and orange pepper. Cook until the pepper is tender for about 3-4 minutes.
- Next add the riced broccoli and cook for about 4-5 minutes until all the vegetables are cooked through.
- Prepare your sauce by combining the gochujang paste, mirin, sesame oil, soy sauce, and rice vinegar. You will need to stir vigorously. Based on how spicy you like your food, adjust the amount of gochujang paste you use.
- Add the tofu to the vegetables and then pour the sauce into pan and combine thoroughly. Turn the heat off and at this point, you can season with salt to taste.
- Serve in a large bowl and enjoy!