Spicy Tofu, Mushroom, and Tomato Brown Rice Bowl

tofu stir fry
When I saw this in an old issue of Rachael Ray's magazine I thought it looked so good even I wanted to try it. So, for the first time I bought tofu! I didn't love the texture of the tofu, but I did LOVE the flavor of the veggies and the brown rice together. The sauce is super light, but still flavorful, making a delicious and really healthy dinner!

* 1 1/2 cups long-grain brown rice, rinsed
* 1/4 cup vegetable oil
* 3 cloves garlic, sliced
* 2 scallions, cut into 1-inch pieces, white and green parts separated
* 1 teaspoon crushed red pepper
* 8 ounces mushrooms, sliced
* Salt and black pepper
* One 14-ounce container firm tofu, cut into 1-inch cubes
* 1/2 pint grape tomatoes, halved lengthwise
* 2 tablespoons oyster sauce (I didn't realize how old my bottle was, so I threw it away and used low sodium soy sauce instead)
* I had half each of red, yellow and orange peppers in my fridge, so I sliced them and them in too!

1. In a medium saucepan, combine the rice and 2 1/4 cups water over medium-low heat. Cover and cook until the water is absorbed, 40 to 45 minutes. Fluff with a fork.
2. Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add the garlic, scallion whites and crushed red pepper and stir until fragrant. Add the mushrooms (and peppers) and season with salt and black pepper. Cook until the mushroom liquid evaporates, about 3 minutes. Transfer the mixture to a plate.
3. Add the remaining 2 tablespoons oil and the tofu to the pan and cook until golden on one side, then toss to brown throughout, about 3 minutes. Push the tofu to the side of the pan and add the tomatoes and oyster sauce. Cook until the tomatoes begin to soften, about 1 minute. Return the mushrooms to the pan and stir in the scallion greens. Serve with the rice. (I actually put my rice in the pan and stirred it all together first and then served)