I’ve been having a lot of fun making lunch, lately. Here is another recipe for a “stirfry” (you don’t actually use a wok) that I enjoyed a lot. I made it with tofu that had been marinated, but you can use the marinade for any meat.
Brown Rice Stirfry (with tofu):
-1 serving of brown rice, cooked as specified on the package
-1 cup frozen bellpeppers
-handful of frozen peas
-as many mushrooms as you can eat
-as much tofu as you can stand (I can stand 1/4 package), marinated in the marinade recipe at the end
-some chopped green onion
1. Start preparing the rice and marinating the tofu. The directions on the package of rice I have say that it needs to cook about an hour. When the rice has only 20 minutes left to cook, start preparing the other ingredients.
2. Lightly fry the tofu in a little oil. When the tofu is hot remove it to a plate. Add mushrooms to the pan and fry in leftover marinade until soft and browned, then add to the tofu plate. Heat the bellpeppers until hot, then turn the heat off and add the frozen peas. The residual heat will cook them without overcooking.
3. Spoon rice onto plate, then top with ingredients. Sprinkle on sliced green onions.
Tofu marinade:
-soy sauce
-1 tbsp fresh chopped ginger
-a dash of garlic powder
-lemon juice
I didn’t measure when I made this, so everything is to taste. I like a lot of ginger, so I cut up about a tablespoon of it. I used enough soysauce and lemon juice so that it would cover the tofu.
1. Cut tofu and drain it on some paper towels until you feel a lot of moisture has seeped out.
2. Place tofu in a small container so that the marinade will cover it easily.
3. Soak tofu in marinade until it’s time to cook, and then dump everything into the pan. The leftover marinade will flavor the other ingredients.
