It's fun bringing this dish to potluck suppers because guests are often thrilled to discover that the texture of tofu can become quite appealing when fried. Be sure to start with cold rice when preparing this dish to ensure that the grains will be fluffy, not sticky. This recipe comes from the kitchen of Jeanne Lemlin, a James Beard Foundation award winner and author of five vegetarian cookbooks. Her latest title is "Vegetarian Classics" (HarperCollins).
Ingredients
- 2 tablespoons peanut or canola oil
- 8 ounces extra-firm tofu, cut into 1/2-inch cubes and patted very dry
- 1 small red bell pepper, diced into 1/2-inch pieces
- 2 celery ribs, thinly sliced
- 1 teaspoon minced gingerroot
- 4 scallions, thinly sliced
- 6 cups cold cooked white or brown rice
- 1/4 to 1/2 cup soy sauce
- 2 tablespoons dark sesame oil
- 2 cups bean sprouts
Instructions
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When the oil is very hot, add the tofu, tossing it frequently, until it turns deep golden brown all over. Slide the tofu onto a large plate.
- Heat the remaining oil and cook the red pepper, celery, and ginger in it for 2 minutes. Add the scallions and cook for 30 seconds more, then stir in the rice and tofu. Drizzle on the soy sauce and sesame oil.
- Toss the rice well and cook it for 2 more minutes or until heated through. Gently stir in the bean sprouts. Serve at once, or cool and reheat within 48 hours. Serves 8 as a side dish.
