Veggie Tofu Stir-Fry With Sesame Seeds Over Brown Rice

• 2 lbs firm tofu, cut into 1-inch cubes
• 3 tablespoons reduced-sodium soy sauce
• 2 1/4 cups vegetable broth or 2 1/4 cups water
• 3/4 cup brown rice
• 1 tablespoon canola oil or 1 tablespoon olive oil
• 4 cloves garlic, peeled and minced
• 1 medium yellow onion, peeled and thinly sliced
• 1 lb broccoli, washed,trimmed,and cut into bite-size pieces
• 2 large red peppers, washed,cored,seeded,and thinly sliced
• 1/2 lb button mushroom, washed and thinly sliced
• 1 (6 ounce) can water chestnuts, drained
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/4 cup sesame seeds

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 saute 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.

firm tofu, soy sauce, vegetable broth, brown rice, canola oil, garlic, yellow onion, broccoli, red peppers, button mushroom, water chestnuts, dried basil, oregano, ground black pepper, sesame seeds

Taken from www.food.com/recipe/veggie-tofu-stir-fry-with-sesame-seeds-over-brown-rice-10745 (may not work)