Vegetarian Fried Rice
|Grated fresh ginger root||1 Tablespoon|
|Garlic||4 Clove (20 gm), minced or pressed|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Rice vinegar/Cider vinegar||2 Tablespoon|
|Molasses/Brown sugar||2 Teaspoon|
|Dark sesame oil||2 Tablespoon|
|Chili paste/Splash of chili oil||1⁄2 Teaspoon (Optional)|
|Tofu cake||3⁄4 Pound (1 Cake)|
|Peanut oil/Vegetable oil||3 Tablespoon|
|Bell peppers||2 Medium, cut into thin strips (Red Or Green)|
|Snow peas||6 Ounce, stemmed for about 2 cups|
|Water||1⁄4 Cup (4 tbs)|
|Cooked brown rice||4 Cup (64 tbs)|
|Chopped scallions||2⁄3 Cup (10.67 tbs)|
In a shallow nonreactive bowl, mix together the marinade ingredients.
Cut the tofu into strips 1 inch long, 1/2 inch wide, and about 1/2 inch thick.
Add the tofu strips to the marinade and stir gendy, using a rubber spatula to avoid breaking the tofu.
Marinate for about 10 minutes.
Prepare all of the remaining ingredients and have them at 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.
Addthe snow peas and water and continue to sdr-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, garnished with chopped almonds if you like.
Calories 514 Calories from Fat 214
% Daily Value*
Total Fat 24 g37.1%
Saturated Fat 3.9 g19.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 926.2 mg38.6%
Total Carbohydrates 60 g20.1%
Dietary Fiber 6.6 g26.5%
Sugars 5.7 g
Protein 16 g31.2%
Vitamin A 20.6% Vitamin C 151.2%
Calcium 23.6% Iron 22.4%
*Based on a 2000 Calorie diet