1 cup white Basmati rice (do not use instant rice)
1½ cup water
2 tablespoon Bragg’s Liquid Aminos, Tamari or low-sodium soy sauce
½ Lb. low-fat firm tofu (not the silken type)
canola oil for frying
¼ cup Bragg’s Liquid Aminos, Tamari or low-sodium soy sauce
2 tablespoon red wine vinegar
sm. can sliced water chestnuts
½ cup sliced mushrooms
½ cup chopped red pepper
½ cup broccoli florets
handful of snow pea pods (cut off tops & tails)
8 oz. can baby corn
This is a recipe I have been working on perfecting for about a year. It is a very flexible recipe—try different veggies or change the flavor of your marinade by using different vinegars or seasonings.
Boil water. Rinse rice and add to boiling water. Stir only once. Leave to boil uncovered for 3 minutes, then cover and turn down to simmer for 25 minutes. When 25 minutes is up, leave covered and remove from heat. Let sit for 20 minutes. Do not stir the rice during this time or it may become sticky.
Drain tofu. I like to wrap it in a dish towel and place a cutting board and 2 or 3 heavy cookbooks on top. Drain for 15 minutes. (While the tofu is draining, begin to cut your vegetables.) Preheat the canola oil—pour oil ¼” to ½” deep in frying pan. Cut the tofu into 1” cubes and dip each into a mixture of vegan red wine vinegar and Bragg’s. Save the leftover marinade to stir fry the veggies. Carefully place the tofu cubes into the preheated oil. Fry uncovered for about 10 minutes, turning occasionally. (Cut the remaining veggies while you wait.) The tofu should be crisp and golden brown when fully cooked. Drain the tofu cubes on a dish towel.
Pour the oil out of the pan, leaving a light coating. Add the rice and 2 Tbs. Bragg’s to the pan. Fry for 3-5 minutes, stirring continuously.
Pour remaining marinade into wok, bring to medium high heat, and add water chestnuts. After 2 minutes add all other veggies. Stir fry until peppers and broccoli are tender.
Serve veggies, tofu, and remaining marinade over fried rice. Yum!