Hunan Tofu Fried Rice

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Hunan Tofu Fried Rice

 

3 tablespoons soy sauce

2 tablespoons dry sherry

1 tablespoon dark sesame oil

1 tablespoon light brown sugar, or a natural sweetener

1 teaspoon minced fresh ginger

1 garlic clove, minced

1/4 teaspoon cayenne

1 pound extra-firm tofu, drained and cut into 1/2-inch dice

2 teaspoons cornstarch

2 tablespoons organic canola oil

1 red bell pepper, chopped

2 cups shredded napa cabbage, or bok choy

1/4 cup minced scallions

3 cups cold cooked rice

 

 

 

 

 

 

In a shallow bowl, combine the soy sauce, sherry, sesame oil, brown sugar,

ginger, garlic, and cayenne. Add the tofu and refrigerate for 30 minutes.

 

 

Drain the tofu, reserving the marinade. Blend the reserved marinade with the

cornstarch and add to the tofu, tossing to coat.

 

 

Heat the canola oil in a large skillet or wok over medium-high heat. Add the

bell pepper, cabbage, and scallions and stir fry 2 minutes. Add the tofu and

marinade and stir-fry until the liquid is nearly absorbed. Add the rice and

stir-fry until heated through and well combined.

 

Serves 4

 

Source: Robin Robertson

Formatted by Chupa Babi: 03.26.08

 

" This is a flavorful version of fried rice with a touch of heat. Omit the

cayenne for a mild version or double it if you want it hotter. Instead of

cayenne, you could add a minced hot chile, if you have one on hand. This recipe

is from Vegan Fire & Spice.

 

Whenever I cook rice, I always make extra so I have leftover for another meal,

especially on a busy weeknight. This time, I used the extra rice to make Hunan

Fried Rice from Vegan Fire & Spice. I followed the recipe pretty much to the

letter, except I doubled the cayenne for a little extra heat and I added an

extra “oops†of sherry, too, just because. "

 

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