Vegetarian Express: rice and tofu

[Guest guest]

These two dishes make another Vegetarian Express menu.

 

Rice And Oriental Vegetable Medley

Spiced Diced Tofu

* Exported from MasterCook *

 

Rice And Oriental Vegetable Medley

 

Recipe By : Vegetarian Express by Nava Atlas & Lillian Kayte, page 88

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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6 servings portion quick-cooking brown rice

1 tablespoon canola or safflower oil

1 teaspoon dark sesame oil

1 tablespoon soy sauce

1/4 cup dry red wine or sherry

4 cups precut broccoli florets

2 medium carrots

sliced diagonally 1/2 inch thick

1 large red bell pepper

cut into 1-inch dice

1 cup small whole white mushrooms

1 cup canned baby corn

or trimmed fresh snowpeas

6 ounces canned water chestnuts or bamboo shoots

up to 8-ounce

drained and liquid reserved

1 1/2 tablespoons cornstarch

1/4 cup sliced almonds or chopped toasted cashews -- for

topping

 

Stir-fries can sometimes involve a fair amount of work, especially if there

are a lot of vegetables to chop. But don't be intimidated by the long list

of ingredients in this one; most of the vegetables simply get tossed into

the wok with little or no cutting needed. This is an attractive dish of

colorful vegetables and nuts mounded over hot rice; the spicy bites of tofu

served on the side add just the right finishing touch.

 

1. Cook the rice according to package directions. When it's done, fluff

it with a fork and covet until needed.

 

2. In a wok or large soup pot, heat the oils, soy sauce, and wine or

sherry, then stir in the broccoli and carrots. Cover and steam the

vegetable mixture over medium-high heat for 4 to 5 minutes.

 

3. Add the red pepper, mushrooms, baby corn or snow peas, and water

chestnuts or bamboo shoots. Stir-fry over medium-high heat for 5 minutes,

or until all the vegetables are brightly colored and tender-crisp.

 

4. Dissolve the cornstarch in the liquid reserved from the water chestnuts

or bamboo shoots. Add enough water to the mixture to equal 1 cup of

liquid. Add it to the skillet and cook another 2 to 3 minutes, or until

thickened.

 

5. Spread the rice over the bottom of a large round casserole dish or a

large platter. Mound the vegetables over the rice, then sprinkle the

almonds or cashews over the top. Serve at once, passing around extra soy

sauce for anyone who wants it.

 

Calories: 386, Total fat: 8 g, Protein: 8 g, Carbohydrate: 65 g,

Cholesterol: 0 g, Sodium: 269 mg.

 

 

 

 

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* Exported from MasterCook *

 

Spiced Diced Tofu

 

Recipe By : Vegetarian Express by Nava Atlas & Lillian Kayte, page 89

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound firm tofu

1 tablespoon canola or safflower oil

1 tablespoon soy sauce -- to taste, up to 2

Paprika -- to taste

Chili powder -- to taste

2 scallions -- sliced

 

1. Slice the tofu crosswise, 1/2 inch thick. Place the slices between

paper towels or a clean tea towel and blot to remove excess moisture. Cut

the tofu into 1/2-inch dice.

 

2. Heat the oil and soy sauce slowly in a nonstick skillet. Stir the tofu

in quickly, then turn the heat up to moderately high. Cook, stirring

frequently, until the tofu is browned and crisp on all sides, about 10 to

12 minutes.

 

3. Sprinkle with paprika and chili powder as desired, stir well, then stir

in the scallions. Cook for about another minute, then remove from the heat

and serve or cover until needed. Serve alongside the rice and vegetables.

 

Calories: 97, Total fat: 7 g, Protein: 7 g, Carbohydrate: 3 g, Cholesterol:

0 g, Sodium: 308 mg

 

 

 

 

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schuller