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"My style" Sweet "fried" rice and tofu side

Saturday, September 07, 2013

This one is a favorite, and a great way to use leftover rice and leftover veggies sitting in the fridge. The ginger, carrots, red onion and hoisin sauce (sort of like sweet BBQ sauce) make this dish more sweet than savory to me.

"My style"
Sweet "fried" rice and tofu side
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1 block extra firm tofu, cut into 1 inch cubes
Ginger, 2 tbsp minced
Garlic, 4 cloves, minced
Scallions, 5 sliced
Hoisin sauce, 2-3 tbsp
Red pepper flakes, 1 tsp.
Oyster sauce, 1-2 tbsp (smells bad at first, then the vapor cooks away!)
Cooking spray

Cooked brown rice, 2 c., preferably a day or more old. Properly cooked, old refrigerated rice has the best consistency after being fried, and is less likely to get mushy.
Carrots, 4 medium, diced
Broccoli, 1&1/2 head, chopped
Red onion, half a medium, diced

Chop a block of tofu into cubes. Coat pan with cooking spray. Sautee with: 1 tbsp of ginger, 2 cloves garlic, salt and red pepper flakes. Carefully use a spatula to move it around frequently so that the tofu cubes don't stick to the pan. When the cubes are brown, add 2-3 tbsp of hoisin sauce, and let simmer for another couple minutes. Add scallions and mix. Put aside.

Re-coat pan with cooking spray. Sautee remaining garlic and ginger. Add carrots, broccoli, and red onion, and stir constantly until soft. Add a little water if desired to soften vegetables to cook faster. Add the rice and the oyster sauce. Toss until the rice and veggies and sauce are evenly distributed. Add the rest of the scallions and mix.

Serve rice with tofu on the side.

Serves 4. Add soy sauce if desired.

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