| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indo | New, Vegtime6 | 6 | servings |
INGREDIENTS
| 1 | tb | Oil |
| 8 | White button mushrooms; sliced | |
| 1 | sm | Red onion; finely chopped |
| 1 | Green bell pepper; seeded & diced | |
| 2 | md | Tomatoes; diced |
| 4 | oz | Extra-firm tofu; diced |
| 1 | ts | Paprika |
| 1/2 | ts | Freshly ground black pepper |
| 3 | c | Cooked brown rice; or jasmine rice |
| 1 1/2 | c | Broccoli florets; blanched |
| 3 | tb | Tamari sauce; or soy sauce |
| 1 | Cucumber; peeled & finely | |
| ; chop | ||
| 2 | Whole scallions; trimmed & chopped |
INSTRUCTIONS
Heat oil in large skillet or wok over medium-high heat. Add mushrooms, onion and bell pepper; stir-fry for 5-6 minutes. Add tomatoes, tofu, paprika, and black pepper. Cook, stirring, for 4 minutes more over medium heat. Stir in rice, broccoli, tamari or soy sauce, and cook, stirring, until rice is steaming, about 3 minutes. Spoon rice mixture onto serving plates; top each dish with cucumber and scallions. If desired, pass tamari, soy sauce or ketchap manis at the table. Makes 6 servings. NOTES : Serving suggestion: For an authentic taste, add 1 hot chili pepper, such as a serrano or Thai chili, to the stir-fry along with teh vegetables. Recipe by: February 1997 Vegetarian Times Converted by MM_Buster v2.0l.
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