Rice, Tofu and Vegetables
Featured Chef Recipe adapted from Horn of the Moon Cookbook, 1987 by Virginia Callan
Featured

Rice, Tofu and Vegetables

A tasty way to include more vegetables in your diet.

Prep.
Category: 
Entree

Ingredients

For 4 Serving(s)

rice-tofu-and-vegetables

  • 1 T canola oil
  • 1 T tamari
  • 1 t toasted sesame oil
  • 1 t ground ginger
  • 1/2 lb bok choy
  • 1 large carrot
  • 1 clv garlic
  • 1 lb firm tofu
  • 1 onion
  • 1/2 lb broccoli
  • 1/4 lb green beans
  • 3 c basmati rice
  • salt
  • pepper

Rice, Tofu and Vegetables Directions

  1. Heat oil in large heavy skillet; add tofu and cook, stirring occasionally until golden. Mix together the 1-tablespoon tamari, 1-teaspoon sesame oil, ground ginger, and garlic and pour over tofu, tossing until all is coated. Cook a few more minutes until well glazed. Remove from pan and keep warm. Meanwhile, heat one-inch of water to a boil in a large saucepan. Put a steamer insert in pan; add carrots, bok choy stems and onion, cover and steam three minutes. Layer broccoli and beans on top of carrots in steamer; steam additional three minutes. Add bok choy greens and steam two minutes more. Transfer vegetables to large bowl, add tofu and hot rice and toss together. Add additional tamari, sesame oil, salt and pepper to taste and toss again. Note: Any combination of vegetables can be used; adjust steaming time as needed.

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