Hunan Fried Rice


3 tbsp soy sauce (such as Bragg’s)
2 tbsp rice vinegar
1 tbsp dark sesame oil
1 tbsp light brown sugar
1 tsp minced fresh ginger
1 garlic clove, minced
¼ tsp cayenne
1 pound extra-firm tofu, drained and cut into 1cm cubes
2 tsp cornstarch
2 tbsp cold-pressed canola oil
1 cup small broccoli florets
1 cup mushrooms, diced
¼ cup minced scallions
¼ cup slivered almonds
1 medium carrot, cut into 1cm cubes
3 cups cold cooked brown rice


In a shallow bowl, combine the soy sauce, rice vinegar, sesame oil, brown sugar, ginger, garlic, and cayenne. Add the tofu and refrigerate for 30 minutes. Drain the tofu, reserving the marinade. Blend the reserved marinade with the cornstarch and add to the tofu, tossing to coat.

Heat the canola oil in a large skillet or wok over medium-high heat. Add the broccoli, mushrooms, and scallions and stir fry 2 minutes. Add the almonds, carrots and rice and stir-fry until heated through and well combined. Add the tofu and marinade and stir-fry until the liquid is nearly absorbed. Serve delicious.


Post a Comment