Tofu Fried Rice

Rose-Oolong Tea and Tofu Fried Rice
This is adapted from 150 Vegan Favorites by Jay Solomon. Adapted means I substituted a lot. This didn’t taste exactly like takeout fried rice, but that may be due to the brown rice, less salt, and not having hidden animal ingredients; however, my kids and I liked it just fine. Serves 4.
Simmer in a medium pot 40 min or until tender:
- 2 c water
- 1 c brown rice
- 1/2 lb. tofu
- 2 c broccoli florets
(I just microwaved them on “sensor: fresh veggies – less cooked” and then ran some cold water over them.)
In a wok or large skillet saute 3 min on med-high:
- 1 T peanut oil
- 1 small yellow onion, chopped
Add and cook 5 min, stirring frequently:
- the tofu
- the broccoli
- other thinly sliced veggies: celery, carrots, water chestnuts, red peppers, etc.
- 1 T shredded ginger
Add and mix well:
- 3 T low-salt soy sauce
- 1-1/2 t sesame oil
Add the rice and cook a few more minutes (I tried to get it frying/browning a bit). Serve topped with:
- 3 T chopped parsley or cilantro
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