2 cups Instant brown minute rice*
2 cups + 2 Tbsp water, separated
1 Tbsp corn starch
2 Tbsp brown sugar
¼ cup soy sauce
Canola oil for cooking
1 large bell pepper, thinly sliced into 1-inch strips
1 small head broccoli (½ pound), cut into 1-inch florets
2 medium carrots, peeled & thinly sliced into rounds
¼ large head bok choy (2-3 large stalks), chopped, stems and leaves separated
½ tsp red pepper flakes
3 cloves garlic, minced or grated
1-inch piece ginger, peeled & minced or grated
3 green onions, minced
6-7 oz. firm tofu, cubed
In a medium pot, add rice and 2 cups of water. Stir and bring to boil over high heat. Once boiling, reduce heat to medium, cover, and simmer 10 minutes or until water is absorbed. Remove from heat and fluff with fork.*
Whisk together the cornstarch, brown sugar, soy sauce, and 2 Tbsp of water in a medium bowl.
In a large skillet, heat oil over high heat. Add bell pepper, broccoli, carrots, bok choy stems, and red pepper flakes; stir-fry over high heat for 4 minutes. Stir constantly, adding more oil as needed.
Reduce heat to medium and fold in garlic and ginger. Saute for 2 minutes, gently folding in tofu to brown.
Add the sauce mixture, green onions, and bok choy leaves; continue to stir-fry for 1 minute.
Remove from heat and serve over rice.
*If using a different brand of rice, other than Minute Rice, follow cooking instructions on the box.