1. Place tofu in a colander and drain 10 minutes. 2. Pat dry with paper towels. 3. Place soy sauce in a shallow dish, add tofu, cover, refrigerate, and marinate 15 minutes, or up to 1 hour, turning once. 4. In medium covered saucepan, bring 2 cups vegetable broth or water to a boil. 5. Slowly stir in rice, cover, and reduce heat to low. 6. Simmer 40 minutes, or until all the water is absorbed. 7. Meanwhile, heat the oil in a wok, large skillet, or heavy saucepan over medium-high flame. 8. Add garlic and onion and sauté until onions are wilted, 1-2 minutes . 9. Add broccoli and red peppers, the remaining 1 1/4 cup broth or water, and cook, stirring frequently, 5 minutes. 10. Add mushrooms, water chestnuts, basil, oregano, and black pepper and continue to cook 2 more minutes, or until mushrooms are soft. 11. Addsesame seeds and the marinated tofu with soy sauce, and cook, stirring gently, until tofu is heated through, about 5 minutes. 12. Serve over the cooked rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
