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Chinese-Style Breakfast Stir-Fry with Tofu and Vegetables
Chinese-Style Breakfast Stir-Fry with Tofu and Vegetables

Chinese-Style Breakfast Stir-Fry with Tofu and Vegetables
A nutritious and flavorful Chinese-inspired breakfast stir-fry with tofu and a variety of vegetables.
Chinese-Style Breakfast Stir-Fry with Tofu and Vegetables
Ingredients:
1
Servings
  • 200
    g
     tofu
  • 100
    g
     broccoli
  • 100
    g
     red bell pepper
  • 50
    g
     carrot
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     sesame oil
  • 10
    g
     ginger
  • 2
    clove
     garlic
  • 150
    g
     brown rice
  • 2
    item
     egg
  • 20
    g
     green onion
Preparation Time: 25 minutes
Chinese-Style Breakfast Stir-Fry with Tofu and Vegetables
Instructions:
  1. Cook the brown rice according to package instructions and set aside.
  2. Heat sesame oil in a large pan over medium heat.
  3. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
  4. Add diced tofu and stir-fry until golden brown on all sides.
  5. Add chopped broccoli, red bell pepper, and carrot to the pan. Stir-fry for about 5 minutes until vegetables are tender-crisp.
  6. Push the vegetables to one side of the pan and crack the eggs into the empty space. Scramble them until cooked through.
  7. Mix the scrambled eggs with the vegetables and tofu.
  8. Add soy sauce and cooked brown rice to the pan. Stir well to combine all ingredients.
  9. Garnish with chopped green onion before serving.
Nutrition Per Serving 900 g Per 100g
Energy 800 kcal 89 kcal
Protein 40 g 4.4 g
Fibre 12 g 1.3 g
Salt 3 g 0.3 g
Sugar 10 g 1.1 g
Carbohydrates 90 g 10.0 g
Fat 30 g 3.3 g
  • 200
    g
     tofu
  • 100
    g
     broccoli
  • 100
    g
     red bell pepper
  • 50
    g
     carrot
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     sesame oil
  • 10
    g
     ginger
  • 2
    clove
     garlic
  • 150
    g
     brown rice
  • 2
    item
     egg
  • 20
    g
     green onion
1
Servings
0

Cook the brown rice according to package instructions and set aside.

Heat sesame oil in a large pan over medium heat.

Add minced garlic and grated ginger, sauté for 1 minute until fragrant.

Add diced tofu and stir-fry until golden brown on all sides.

Add chopped broccoli, red bell pepper, and carrot to the pan. Stir-fry for about 5 minutes until vegetables are tender-crisp.

Push the vegetables to one side of the pan and crack the eggs into the empty space. Scramble them until cooked through.

Mix the scrambled eggs with the vegetables and tofu.

Add soy sauce and cooked brown rice to the pan. Stir well to combine all ingredients.

Garnish with chopped green onion before serving.

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