Simple Fried Rice With Mushrooms And Tofu Food

FRIED RICE WITH TOFU

Steps:

• Combine tofu and 2 tablespoons soy sauce in a bowl and marinate while you prepare the rest of the ingredients.
• Heat oil in a skillet over medium heat. Add onions and carrot; cook until lightly browned, about 5 minutes. Add tofu and marinade and cook for 2 to 3 minutes, stirring occasionally. Stir in rice and cook for 3 minutes while stirring.
• Move all ingredients to one half of the skillet and crack eggs into the empty half. Cook for 2 minutes until eggs start to set. Mix eggs and the rest of the ingredients until well combined. Season with remaining soy sauce and sugar; mix well.
• Stir tomato into the skillet; cook and mix for 1 minute. Season with salt, white pepper, and more soy sauce if desired.

FRIED RICE WITH CRISPY TOFU

Steps:

• To make the tofu, cut a block of tofu into pieces approximately 1/4 inch thick, then cut those into four pieces each (so you have pieces approximately 1" x .5")
• Arrange the tofu pieces on top of a paper towel (or other clean towel), sprinkle with salt, and put another towel on top. Place something heavy (like a cast iron skillet) on top of it. Allow to sit for approximately 10 minutes so the the moisture is drawn out of the tofu.
• Place tofu in a medium sized bowl with cornstarch, and salt and pepper to taste. Stir/shake gently to coat the pieces of tofu in cornstarch.
• Coat the bottom of a heavy skillet (cast iron recommended) with olive oil. Heat over medium-high heat, and add tofu. Allow to sit for 2-4 minutes, or until golden brown. Flip and allow to brown on other side, and remove to a clean paper towel to drain. You will probably need to do two-three batches.
• To make the fried rice, in the same skillet as the tofu (or a wok), heat olive oil.
• Add garlic and ginger; saute for one minute or until fragrant.
• Crack eggs into skillet and stir to scramble, until just set.
• Add rice to skillet and stir to incorporate.
• Allow to sit undisturbed for a few minutes to brown. Using a thin metal spatula, flip rice over and allow to brown on other side.
• Add carrot, peas, corn, sesame oil, rice vinegar, soy sauce, salt, pepper, and fried tofu.
• Stir to incorporate, and allow to continue heating for a few minutes until all ingredients are warm.
• Top with scallions and basil, as well as sriracha if desired.

MUSHROOM FRIED RICE

Steps:

• In a large skillet, heat 1 teaspoon sesame oil over medium-high heat. Add eggs to skillet. Cook and stir until set. Remove to a plate; set aside., In the same skillet, heat canola oil and remaining sesame oil. Saute onions and mushrooms for 2-3 minutes or until mushrooms are tender. Add garlic and ginger; saute 1-2 minutes longer., Stir in the rice, peas, soy sauce, salt and pepper. Chop egg into small pieces; stir into skillet and heat through. Stir in green onions. Serve with mustard, duck sauce and additional soy sauce if desired.

FRIED RICE WITH SCALLIONS, EDAMAME AND TOFU

Steps:

• Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot.

VEGAN RICE NOODLES WITH CRISPY TOFU AND MUSHROOMS

Steps:

• Remove tofu from packaging, drain excess liquid and pat dry. Wrap in a clean dish towel or a few sheets of paper towel and set something heavy (like a skillet or a few cookbooks) on top. Let set for about 30 minutes (the longer, the better), then slice into evenly-sized cubes.
• Whisk together all ingredients for marinade/sauce until well combined.
• Pour 3 tbsp of marinade liquid over the tofu and reserve the rest for later. Toss lightly to evenly coat tofu, then let marinade for at least 30 minutes.
• Heat fry pan to medium. If desired, coat with a thin layer of oil, then add tofu. Cook for a few minutes on each side, stirring often and monitoring heat to prevent burning. Once the tofu is browned and slightly crispy, transfer to plate and set aside.
• In the same pan, pour in remaining sauce/marinade, along with scallions. Bring to a simmer and cook for 3 minutes. Add sliced mushrooms, stir well to coat, and continue cooking for 5-7 minutes.
• Meanwhile, cook rice noodles according to package directions.
• Add edamame, sesame seeds, cilantro and cooked noodles to skillet, stirring or tossing to coat evenly. Add in cooked tofu. Serve topped with more fresh herbs, sesame seeds and red pepper flakes.

EASY VEGAN FRIED RICE

Steps:

• Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or lightly grease with non-stick spray).
• In the meantime wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.
• Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 26-30 minutes. You're looking for golden brown edges and a texture that's firm to the touch. The longer it bakes, the firmer and crispier it will become, so if you're looking for softer tofu remove from the oven around the 26-28 minute mark. I prefer crispy tofu, so I bake mine the full 30 minutes. Set aside.
• While the tofu bakes prepare your rice by bringing 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes*.
• While rice and tofu are cooking, prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more tamari or soy sauce for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.
• Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.
• Heat a large metal or cast iron skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, until deep golden brown on all sides (see photo). Lower heat if browning too quickly. Remove from pan and set aside.
• To the still hot pan add garlic, green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce (amount as original recipe is written // adjust if altering batch size).
• Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.
• Serve immediately with extra chili garlic sauce or sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish. Leftovers keep well in the refrigerator for 3-4 days, though best when fresh. Reheat in a skillet over medium heat or in the microwave.

BROWN RICE WITH TOFU, DRIED MUSHROOMS, AND BABY SPINACH

Steps:

• Stir together rice, 3 cups water, the mushrooms, tofu, ginger, garlic, chile, and salt in the bowl of a rice cooker. Cover with lid, and cook until machine switches to the warm setting (about 45 minutes). Let rice stand 15 minutes to finish steaming.
• Stir in spinach. Cover, and let steam 1 minute with machine still on warm. Stir in scallions, cilantro, soy sauce, vinegar, and sesame oil. Serve immediately.

SIMPLE FRIED RICE WITH MUSHROOMS AND TOFU

Steps:

• In a small food processor blend the onion and chilies into a coarse paste.
• Warm the oil, over medium-high heat in a wok or large saute pan.
• When hot add the onion/chili paste and cook for about 4 minutes.
• Whisk together the tamari, sugar and ketchup and add to the onion paste. cook for another minute.
• Add the rice and stir until completly coated in the onion/tamari mixture.
• Add the mushrooms, tofu and salt and cook until the mushrooms are soft and the tofu heated through.
• Add the peas and cook until defrosted. Taste for seasoning.
• Serve with the bamboo shoots and cucumber over the top.

STIR-FRIED WILD RICE WITH ASPARAGUS AND MUSHROOMS

Steps:

• In wok or large pan, heat oil over medium heat. Add shallots and garlic and cook, stirring, for 1 to 2 minutes. Add mushrooms and sautee, stirring, for 5 minutes.
• Add seasonings, liquid, and asparagus. Stir, cover, reduce heat to low, and cook for 3 to 5 minutes, until the asparagus turns bright green.
• Stir in the rices, mix well, and heat through.

TOFU AND BROCCOLI FRIED RICE

Steps:

• In a 12-inch nonstick skillet, heat 1 tablespoon of oil over medium. Add 1 tablespoon of the garlic and 1 teaspoon of the ginger, and stir until fragrant, 30 seconds. Add soy sauce, sugar and tofu, and season with salt and pepper. Cook, stirring occasionally, until sauce has been absorbed and tofu is nicely glazed, about 5 minutes. Stir in cilantro. Transfer tofu along with juices to a shallow plate.
• In the same skillet, heat 2 tablespoons of oil over medium. Add onion and carrot, and season with salt and pepper. Cook, stirring occasionally, until softened, 3 minutes. Stir in remaining 1 tablespoon garlic and 1 teaspoon ginger until fragrant, 30 seconds. Add broccoli, season with salt and pepper, and cook, stirring occasionally, until broccoli is softened, about 3 minutes. Add rice, jalapeño and peas, and drizzle over 1 tablespoon of the oil. Season with salt and pepper, and cook, stirring occasionally, until well combined and rice is golden in spots, about 3 minutes.
• Push rice mixture to one side of the skillet. To the empty side, add the remaining 1 tablespoon oil and eggs, and allow them to set a little before stirring. Cook until scrambled, 1 to 2 minutes. Stir egg into rice mixture, then stir in half of the scallions and half of the glazed tofu and any juices on the plate. Season with salt and pepper.
• Divide the fried rice in bowls, and top each with some of the remaining glazed tofu. Garnish with the remaining scallions.