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.