This make-at-home, chinese take out knock-off, uses brown rice , which is nuttier-tasting and better for you than white. The original recipe came from Cooking Light, way back in June of 2000. I’ve kept the recipe that long, so you know it’s a keeper! For those not overly familiar with cooking tofu, this recipe serves as a great introduction, using one of many methods for preparing tofu.
Since I’m going raw next week for 14 days, I made a quick stop at the grocery yesterday, to pick up some ingredients for veggie oriented, easy dinners, which won’t leave me with a bunch of leftovers. I did not have a planner or grocery list in mind, instead going for what still seemed fresh. The veggies, which arrive on Mondays, were pretty well picked over, but when I saw snow peas, shitake mushrooms, and bok choy, Asian stir fry came to mind. No matter what veggies you use, be sure to add something with crunch: The peas serve this purpose in the recipe that follows. And last night, my adaptation could have used some water chestnuts.
If you’ve already cooked up some brown rice, having leftovers in the fridge, this recipe can be prepared in under 30 minutes. The recipe calls for chilled rice, but I’ve never found this to be necessary. While shopping, I was also happy to find some new Lundberg Rice at my local Cost-U-Less (the Caribbean version of Costco). They’ve updated their packaging, and if you happen to be a prepper (which I am to some extent), this new packaging will keep the wheeble bugs out much better than the old, thin plastic. I like to keep 5 pounds of rice on hand, just in case … hurricanes, pandemic, terrorist threat … one never knows. As an added bonus, the bags now have a zip lock top. Hurray! The original recipe calls for long-grain brown rice. I used short-grain last night, and was very happy with the results. Compared to long grain, I find short-grain to be fuller in flavor. White short grain rice is used to make sushi rice, and likewise, brown short is a bit stickier, which I enjoyed in this dish. You could, of course, use instant brown rice to shorten the cooking time, but using premium brown rice will result in a tastier (and healthier) dish. Plan your time accordingly, as you’ll need an hour for good brown rice to cook and cool.
And don’t skip the dry roasted peanuts on top. For me, they really make the dish. And who doesn’t love having dry roasted peanuts on-hand in the pantry to snack on occassionally??
All I was missing last night was my fortune cookie 😉
- 1 14 oz package firm tofu, drained and cut into ½-inch cubes
- 2 tablespoons sesame oil, divided
- 1 teaspoon liquid aminos (or soy sauce)
- 1 cup red bell pepper, chopped
- ¾ cup green onions, thinly sliced
- 1 cup shelled green peas (frozen, thawed)
- ¼ lb. snow peas, trimmed of ends, and cut lengthwise into thin strips
- 4 cups cooked long or short grain brown rice, chilled
- ¼ cup fresh cilantro, chopped
- 1 15 ounce can pineapple chunks in juice, drained
- ¼ cup liquid aminos or low-sodium soy sauce
- 2 tablespoon dry roasted peanuts, chopped
- Heat 1 tablespoon oil in a wok, or large nonstick skillet, over medium-high heat. Add tofu, and cook 5 minutes, stir frying, and pressing down to release moisture, until golden. Dash with liquid aminos.
- Add additional oil if necessary, and add the bell pepper and green onions, and stir-fry 2 minutes.
- Add peas, and sauté 1 minute. Stir in rice, and cook 2 minutes. Add cilantro, and pineapple; cook 1 minute, stirring gently. Remove from heat.
- Stir in remaining liquid aminos, to taste. Serve topped with peanuts.