Indonesian fried rice with tofu
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| 8 | White button mushrooms; sliced | |
| 1 | small | Red onion; finely chopped |
| 1 | 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 | Cucumber; peeled & finely | |
| ; chop | ||
| 2 | Whole scallions; trimmed & chopped | |
Directions
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.