Fried Rice With Grilled Tofu
|Tofu||250 Gram (0.5 Pound)|
|Hoisin sauce||15 Milliliter (1 Tablespoon)|
|Sesame oil||5 Milliliter (1 Teaspoon)|
|Chili paste||1 Milliliter (Hot, 0.25 Teaspoon)|
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Onion||1 , chopped|
|Sweet red pepper||1 , chopped|
|Cooked rice||4 Cup (64 tbs) (1 Liter)|
|Rice vinegar/Cider vinegar||45 Milliliter (3 Tablespoon)|
|Orange juice concentrate||25 Milliliter (2 Tablespoon)|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Chopped fresh cilantro/Chopped fresh parsley||50 Milliliter (0.25 Cup)|
|Green onions||4 , chopped|
Rinse tofu and pat dry.
Cut into 3 or 4 pieces about 1 inch/2.5 cm thick.
In small bowl, combine hoisin sauce, sesame oil and chili paste.
Spread all over tofu.
Marinate for 10 to 60 minutes.
Cook tofu on lightly oiled hot grill or skillet until brown, a few minutes per side.
Meanwhile, heat oil in large non-stick wok or skillet.
Add onion and red pepper and cook gently for a few minutes, until tender.
Add rice and break up.
Cook, stirring, until hot.
Stir in vinegar, orange juice concentrate and soy sauce.
Gently fold in tofu, cilantro and green onions