Ingredients: 225 g extra-firm tofu 2 tbsp dry sherry 4 tbsp soy sauce 2 tbsp vegetable oil 1 large clove garlic, minced 1 small summer squash, cubed 400 g cooked brown rice, cooled 100 g mange tout 1 red pepper, thinly sized 3 spring onions sliced (white and pale green parts only)
Directions:1. Cut tofu into small cubes. Mix together 1 tablespoon sherry and 1 tablespoon soy sauce and pour over tofu to marinate while you prepare vegetables. 2. Mix remaining 1 tablespoon sherry and 3 tablespoons soy sauce together and set aside. 3. Heat a wok over high heat and add oil. When oil is hot add drained tofu, garlic and ginger. Stir-fry for about a minute, then add squash. 4. After another minute add rice, mange tout and peppers. Stir-fry until rice is hot and vegetables are hot but still crisp, to 3 minutes. 5. Add soy sauce mixture and stir to coat evenly. Add springs onions and serve. |