Fried Rice with Tofu

Serves : 4

Comments: This comes from the "Moosewood Restaurant Cooks at Home" cookbook.

 

Ingredients:

  • 1 tablespoon grated ginger root
  • 4 garlic cloves, minced
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar or cider vinegar
  • 2 tablespoons molasses
  • 2 tablespoons dark sesame oil
  • 1/2 teaspoon chili paste
  • 12 ounces extra firm tofu
  • 3 tablespoons peanut or vegetable oil
  • 2 medium red bell peppers
  • 6 ounces snow peas, stemmed
  • 1/4 cup water
  • 4 cups cooked brown rice
  • 2/3 cup chopped scallions

Instructions:

In a shallow, non-reactive bowl, mix together first 7 ingredients (ginger through chili paste) to form a marinade.

Cut the tofu into strips 1 inch long and 1/2 inch wide and about 1/2 inch thick. Add the tofu strips to the marinade and stir gently, using a rubber spatula to avoid breaking the tofu. Marinate for about 10 minutes.

Prepare all of the remaining ingredients and have them on hand before starting to stir-fry.

Heat a wok or large skillet. Swirl the oil around the wok, add the peppers, and stir-fry for 3 to 5 minutes on medium-high heat. Carefully add the snow peas and water and continue to stir-fry, uncovered, until the water evaporates and the snow peas are crisp and beginning to puff up.

Using a slotted spoon, remove the tofu from the marinade and add it to the wok. Stir for a moment, then add the rice and heat thoroughly. Pour on the marinade, add the scallions, and stir.

Serve immediately.