Yield: 6 servings
Measure | Ingredient |
---|---|
1 tablespoon | Oil |
8 \N | White button mushrooms; sliced |
1 small | Red onion; finely chopped |
1 \N | Green bell pepper; seeded & diced |
2 mediums | Tomatoes; diced |
4 ounces | Extra-firm tofu; diced |
1 teaspoon | Paprika |
½ teaspoon | Freshly ground black pepper |
3 cups | Cooked brown rice; or jasmine rice |
1½ cup | Broccoli florets; blanched |
3 tablespoons | Tamari sauce; or soy sauce |
1 \N | Cucumber; peeled & finely |
\N \N | ; chop |
2 \N | Whole scallions; trimmed & chopped |
Heat oil in large skillet or wok over medium-high heat. Add mushrooms, onion and bell pepper; stir-fry for 5-6 minutes. Add tomatoes, tofu, paprika, and black pepper. Cook, stirring, for 4 minutes more over medium heat. Stir in rice, broccoli, tamari or soy sauce, and cook, stirring, until rice is steaming, about 3 minutes.
Spoon rice mixture onto serving plates; top each dish with cucumber and scallions. If desired, pass tamari, soy sauce or ketchap manis at the table. Makes 6 servings.
NOTES : Serving suggestion: For an authentic taste, add 1 hot chili pepper, such as a serrano or Thai chili, to the stir-fry along with teh vegetables.
Recipe by: February 1997 Vegetarian Times Converted by MM_Buster v2.0l.