Stir-fried brown rice with tofu, cabbage, carrot, and red pepper from The Simple Art of Vegetarian Cooking: Templates and Lessons for Making Delicious Meatless Meals Every Day (page 177) by Martha Rose Shulman

  • scallions
  • soy sauce
  • red bell peppers
  • carrots
  • cilantro
  • fresh ginger
  • green cabbage
  • frozen peas
  • firm tofu
  • cooked brown rice
  • EYB Comments

    See recipe for a vegan variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a vegan variation.

  • Wlow on April 14, 2017

    Didn't follow exactly but turned out well. Tried chili-garlic paste instead of fresh garlic, didn't have scallions. Next time would try fresh garlic and scallions or garlic chives. Kids didn't like cabbage. Maybe Chinese cabbage would be more delicate.

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