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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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In 'Vegan Fire and Spice' by Robin Robertson, Ingredients:
3 tablespoons soy sauce |
2 tablespoons dry sherry |
1 tablespoon dark sesame oil |
1 tablespoon light brown sugar |
1 teaspoon minced fresh ginger |
1 garlic clove, minced |
1/4-1/2 teaspoon cayenne |
1 lb extra firm tofu, drained and cut into 1/2-inch dice |
2 teaspoons cornstarch |
2 tablespoons cold-pressed canola oil |
1 red bell pepper, chopped |
1 cup shredded cabbage |
1/4 cup minced scallion |
3 cups cold cooked rice |
Directions:
1. In a shallow bowl, combine the soy sauce, sherry, sesame oil, brown sugar, ginger, garlic, and cayenne.
2. Add in the tofu and refrigerate for 30 minutes.
3. Drain the tofu, reserving the marinade; blend the reserved marinade with the cornstarch and add to the tofu, tossing to coat.
4. Heat the oil in a large skillet or wok over med-high heat.
5. Add in the bell pepper, cabbage, and scallions; stir-fry 2 minutes.
6. Add in the tofu and marinade; stir-fry until the liquid is nearly absorbed.
7. Add in the rice and stir-fry until heated through and well combined.
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