Sauté some colorful vegetables, cloak them in a semi-spicy sauce, serve the works over hot cooked rice, and what will you have? A vegetarian main course that even meat-freaks will love! Here’s the recipe in video format (I start in the garden, and finish in the kitchen), followed by a text recipe that you can print with just one click:
Wondering about the soil-sifter I used at the beginning of the video? It’s an inexpensive gadget that filters out stones, sticks, and clumps from common compost. I use it whenever I need to cover small or dust-like seeds (carrots, etc.) with a fine layer of soil. Click here for more details.
If your supermarket doesn’t sell Sambal Oelek (ground chili paste — it’s screamingly delicious), you can order it online.
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And here, as promised, is the printable recipe:
A company-worthy vegetarian main course that even meat lovers will enjoy. You can make the whole dish in advance, and simply reheat it shortly before serving.
Ingredients
- 2 tablespoons peanut oil
- 1 large onion, cut into chunks
- 3 large, colorful bell peppers, cut into chunks
- 1 head broccoli, cut into small florets
- 2 garlic cloves, minced
- 8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
- 1/3 cup Tamari sauce
- 1/3 cup white wine
- 1/3 cup vegetable stock
- 1 tablespoon Sambal Oelek (ground chili paste)
- 1 1-inch knob of peeled ginger, grated
- 1 generous tablespoon cornstarch
- 2 cups brown rice, prepared according to package directions
- Sesame seed oil
- Sesame seeds
Instructions
- In a large skillet, heat the oil over medium-high heat. Stir in the onions, peppers, and broccoli. Cover the skillet, lower the heat, and let the vegetables steam until crisp-tender – about 10 minutes.
- While the vegetables are cooking, make the sauce. In a medium bowl, whisk together the Tamari, wine, stock, chili paste, ginger, and cornstarch. Set aside.
- When the vegetables turn tender-crisp, stir in the garlic. Then raise the heat beneath the skillet, add the sauce, and stir until the sauce thickens – about 20 seconds. Stir in the tofu.
- To serve, divide the rice between bowls, top with the sauced vegetables and a dash of the sesame oil. Garnish with the sesame seeds. Eat with chopsticks or a fork.
Make-ahead note: Transfer the cooked rice to a deep, microwave-safe pie plate (or another suitable dish), top with the vegetable mixture, and let come to room temperature. Then cover and refrigerate. Microwave on high for 3-5 minutes, or until warmed through. Add sesame oil and sesame seeds to individual portions.
Tammy says
This looks excellent, Kevin! We’re vegetarian and always on the lookout for new stirfry sauces. Can’t wait to try it!
Kevin Lee Jacobs says
Hi Tammy – Thanks for watching the video. The sauce is…something to sing about!
Donna Slayback says
Always looking for new vegetarian recipes. It looks great!
Janette says
Kevin, we do not like tofu what would be a good substitute?
Lynn says
The sauce sounds delicious but I’m struggling with the idea of re-heating stir-fried veggies. Surely they lose their crispness? The amazing thing about stir-fry is the crunchiness yet fully cooked state of the veggies. And anyway, it only takes a few minutes to cook so why bother.
This is the first time I’ve disagreed with you.
For another delicious sauce try a mix of either sambal oelek or sriracha, kecap manis, rice wine vinegar. Divine.
Christina Giordano says
I’m going to be out all day, so I’ll make the rice while getting ready this morning, then toss together the veggie part when I get home. Looking forward to a nice dinner tonight – thanks to you. Enjoy your day, Kevin.
Mary W says
This dish looks really good and YES please, more garden videos.
Joan says
Oh yes! More beautiful and helpful Garden Video features please! I can hardly wait…
Sheri Wentland says
Definitely dinner tonight! But my husband is a meat lover so I’ll add some pork strips:) Have a wonderful day.
Dee says
Hi Kevin…thank you for the lovely tour….I grew up outside of Albany and Kinderhook creek a favorite fishing stream…I always think of home on your tours.
Tonite at Maldrin hotel in Dublin..flying back to USA…not sure what I having but that stir fry will be one of first meals I make when I get home….maybe a dirty martini with blue cheese stuff olives? Yummy. Looking forward to next tour!
Julie R says
Thanks for another great recipe and entertaining video Kevin. And thanks for the useful tips about cooking oils. I’m always on the hunt for a good veggie recipe and this one looks perfect. I will be making this one asap. In your video, you asked if we would want to see you do any garden videos. YES, I would love to see that.
Mary Jouver says
I just posted this recipe on my Facebook page! Thanks Kevin…it sounds so yummy and versatile! Can’t wait to try it.
frederique jennette says
Thanks, this dish was delicious and the sambal oelek (from Indonesia) added to the bright flavor of the sauce!
Kevin Lee Jacobs says
Hi Frederique Jenette – So glad you tried — and liked — this recipe!
Nancy says
Thanks for the tour of the gardens and the video of the colorful (and I’m sure) delicious stir-fry too!
Janet says
Kevin, you are the BEST! I was wondering what we are having for dinner tonight and it occurred to me to check with you. Thanks again for all you do. I can’t see the video with my device 🙁 so I always appreciate the printed version.
Peg says
I believe this would also be considered a vegan recipe. Looks good and hope to try it soon.
Thanks.
Susan says
Sounds great. I’ll try it! Thanks. Susan
Ruth says
I have a similar recipe I really love Also try some cashews on top, they are wonderful!
Brenda Noyes says
Jenifer, my daughter, and I made your vegetable stir fry. It was delicious. Your
instructions, on screen, and on print were perfect. Loved the idea that one can
reheat and cook leftovers all week long. Good idea for the book.
Jenifer and I look at your video and then we cook later in the day. Not to make
a joke out of this but my daughter, who is 47 years old, has Down Syndrome and
if she can follow your instructions, all the home cooks in America will be able to
as well. Love it when you taste your food – makes us run to the market right away.
Lillian plummer says
Enjoyed your video Kevin Will try this as you add it look so easy. Thank you xx
Lillian Plummer says
Made not add
Trudi says
YES !Dinner tonight! but i’m cheating and adding some sort of animal for my husband who HAS to have protein and will not eat tofu. I do not understand how you can taste it and still talk I’d bee drooling into the mic .
Deborah says
I promise to make! Brenda Noyes, you aren’t being silly at all! My daughter is on the autism spectrum ( she is 26) and she loves to cook Kevin’s recipes too. It’s kind of like having a favorite uncle teaching you to cook. Kevin you keep it simple, real and yummy. What more could someone ask for. I’ve enjoyed every recipe I’ve made.
Oh the garden! Yup I would like to see the garden in a video. I’m going to put in sweet potato plants for the first time ever so if you can offer guidance it would be appreciated! I’d enjoy seeing Lily and Gertie in the garden too. Do your kitties ever venture to the garden?