| 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
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