Guest guest Posted December 10, 1999 Report Share Posted December 10, 1999 Hannah, one thing that I have found to help rice is to put about a teaspoon (maybe less) of oil in the water just before adding the rice, OR sauteeing (browning?) the rice a bit before putting it into the water. Both make for nice individual rice kernels. I also use brown basmati, because I generally don't love rice, but I really like the smell, taste and texture of the brown basmati. I usually marinate my tofu (extra firm, pressed well, chopped small) in a mixture of 2:2:1 Tamari:Balsamic:Sesame oil, with a shake or two of garlic powder and some ginger. I marinate about as long as it takes to chop the veggies, and stir-fry the tofu in the marinade, then take out the tofu, and do the veggies in the remaining marinade, adding more as necessary but keeping the proportions. I add fresh garlic close to the end, because garlic tastes horrid when it burns, and it always burns in stir-fry (maybe this causes some of your problem?). Hope this helps. Rudy If he keeps complaining, serve your stir-fry with quinoa! Quote Link to comment Share on other sites More sharing options...
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