| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indo |
New, Vegtime6 |
6 |
Servings |
INGREDIENTS
| 1 |
T |
Oil |
| 8 |
|
White button mushrooms |
|
|
sliced |
| 1 |
|
Red onion, finely chopped |
| 1 |
|
Green bell pepper, seeded & |
|
|
diced |
| 2 |
|
Tomatoes, diced |
| 4 |
oz |
Extra-firm tofu, diced |
| 1 |
t |
Paprika |
| 1/2 |
t |
Freshly ground black pepper |
| 3 |
c |
Cooked brown rice, or |
|
|
jasmine rice |
| 1 1/2 |
c |
Broccoli florets, blanched |
| 3 |
T |
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
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