Monday, January 7, 2013


1 package firm or extra firm tofu, drained and pressed and cubed
2 T. oil or veggie broth
1 t. sesame oil
2 T. low-sodium soy sauce
1 small onion, diced
1 t. grated fresh ginger
1 clove garlic, grated or minced
3 c. brown rice, cooked according to directions and cooled
1 c. carrots, diced
1 c. frozen or fresh peas
1 small can water chestnuts, sliced
1 small can bamboo shoots
(Or other vegetables of your choice)

Add the oil, sesame oil and soy sauce to a large fry pan and heat until hot. Add tofu and stir-fry over high heat for a 2 minutes per side.  Add in onion, ginger and garlic and stir-fry 1 minute more. Add in rice and veggies. Cook until heated through. Taste and season with white pepper and more soy sauce if needed. Serve with chili-garlic or other hot sauce of your choice.

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