2 cups Rice, cooked
1 package Firm Tofu, cubed
1 tbsp Cornstarch
1 tsp Coriander
1 tsp Curry Powder
1 tsp Red Chili Flakes
2 tbsp Sesame Oil
3 cloves Garlic, chopped
1 bunch Green Onion, chopped
2 Carrots, chopped
½ head Purple Cabbage, chopped
½ cup Green Beans
1 cup Peas
¼ cup Olive Oil
2 tbsp Soy Sauce
¼ cup Cilantro, chopped
2 tbsp Sesame Seeds, toasted
- Prepare white or brown rice as directed. I ALWAYS do white rice for this recipe just because I add enough veg to make me feel ok about it
- Slice tofu into cubes. Toss in cornstarch, coriander, curry powder, red chili flake and set aside for 5 min.
- Heat sesame oil in frying pan or wok on med-hi heat
- Cook tofu in oil tossing occasionally until brown on all (most) sides. Set aside in a bowl, we will be using this again in step 5.
- Meanwhile, chop garlic, green onion, carrots, and other veggies you want to add. Because mine is different every time, I use carrot and green onion as my base and experiment with different veggies. On this occasion I tried purple cabbage and peas, which turned out fantastic!
- In the frying pan/wok, heat olive oil over med heat. When oil heats up, add garlic and cook until aromatic, about 30 seconds.
- Add all veggies and continue to cook for about 3-5 mins or until veggies are soft.
- Here comes the crossroads. At this point in the recipe, you add the cooked rice and tofu back into the sautéed veggies and add soy sauce. If you were to consult a Chinese recipe book, it would probably instruct you to use about half a cup. Because I think soy sauce should be used in moderation due to the dangers of sodium, I only use about 2 tbsp. My thought on this topic is you can always add more at the table.
- After the dish has been thoroughly mixed, add chopped cilantro and sesame seeds. If you like it hot, add one of my favorite condiments, sriracha chili paste.
The process is the same for me each time but the ingredients vary dramatically. You can use any type of meat, shellfish, or egg as protein alternative to tofu or even play with combinations. This is also a great dish to make on Meatless Monday because you usually have leftovers to take to work