If stirfried rice is about using leftovers, then this is a great way to use up any leftover Pressed or Firm Tofu steaks.
MAKES: 2 Main meal servings
Earth Source Foods Pressed Tofu or Firm Tofu
(leftover fried Tofu steaks diced,
or dice and pre-fry Tofu from the packet)
1-2 Cups cooked rice
1 Capsicum cut into small pieces
1 Onion diced
1 Carrot diced
Handful of green beans stringed and cut into small pieces
⅓ Cup peas (fresh or frozen)
1-3 Cloves of garlic diced
1-2 Chillies to taste, chopped finely
Oil for frying
Beat the 2 eggs and make an omelette by pouring into a hot oiled frypan and spread thinly. Cook through and put aside to cut into small pieces.
If not using tofu leftovers, then take half a piece of Pressed or Firm Tofu, dice finely and quickly deep fry until crunchy, drain and put aside.
Into a hot wok, add 2-4 tablespoons of oil. Add chilli and before it burns, add garlic and onion to brown lightly. Then in turn add carrot, beans, capsicum and peas gradually turning the meal all the while to cook evenly on a high heat. Add tofu pieces. Meat eaters-finely chopped cooked meat of choice can be added. When vegetables are nearly cooked, add rice. When rice is hot and mixed through add generous dashes of soy source to taste. Constantly stir and when moisture of soy source has evaporated, add cooked egg pieces and gently mix through.
Take off heat and serve.
Serve as a complete meal, or as an accompaniment.