Indonesian fried rice with tofu

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.

Similar recipes