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Simple Fried Rice with Japanese Seven SpiceServes Two 1 Cup Brown Rice, dry2 Cups Water 1-2 Tbs Vegetable Oil1 Package Wildwood Baked Tofu, sliced into rectangles (or whatever your favorite tofu is)1 Stalk Broccoli, chopped into florets2-3 Carrots, peeled and chopped into chunks2 Tbs Earth Balance2 Tbs Tamari or Soy Sauce1 Tbs Rice VinegarJapanese Seven Spice, to taste2-3 Tbs Toasted Almonds Start the rice in your rice cooker. Meanwhile, heat a wok (or skillet, cast-iron preferred) over medium-high heat with a teaspoon or two of oil. Add the tofu and pan-fry until golden on all sides. Remove to a bowl. Add carrots, with more oil if needed, to the hot wok and cook until tender and browned in places, 5-8 minutes depending on size of chunks. Remove to the same bowl the tofu is in. Add broccoli to the wok, again adding a little more oil if needed. Cook until bright green and tender crisp, 3-4 minutes. Add the tofu and carrots back to the wok. Cover wok and turn off or to low heat until the rice is done cooking. When the rice is done, add it to the wok with the vegetables and tofu. Add 2 tbs of Earth Balance margarine, 2 Tbs of tamari (or soy sauce) and 1 Tbs of rice vinegar. Mix well and taste for seasoning. Plate and top with a generous amount of seven spice and toasted almonds. Serve. I think this would reheat well if you wanted to bring leftovers to work.

Simple Fried Rice with Japanese Seven Spice
Serves Two

1 Cup Brown Rice, dry
2 Cups Water

1-2 Tbs Vegetable Oil
1 Package Wildwood Baked Tofu, sliced into rectangles (or whatever your favorite tofu is)
1 Stalk Broccoli, chopped into florets
2-3 Carrots, peeled and chopped into chunks
2 Tbs Earth Balance
2 Tbs Tamari or Soy Sauce
1 Tbs Rice Vinegar
Japanese Seven Spice, to taste
2-3 Tbs Toasted Almonds

Start the rice in your rice cooker.

Meanwhile, heat a wok (or skillet, cast-iron preferred) over medium-high heat with a teaspoon or two of oil. Add the tofu and pan-fry until golden on all sides. Remove to a bowl.

Add carrots, with more oil if needed, to the hot wok and cook until tender and browned in places, 5-8 minutes depending on size of chunks. Remove to the same bowl the tofu is in.

Add broccoli to the wok, again adding a little more oil if needed. Cook until bright green and tender crisp, 3-4 minutes. Add the tofu and carrots back to the wok. Cover wok and turn off or to low heat until the rice is done cooking.

When the rice is done, add it to the wok with the vegetables and tofu. Add 2 tbs of Earth Balance margarine, 2 Tbs of tamari (or soy sauce) and 1 Tbs of rice vinegar. Mix well and taste for seasoning.

Plate and top with a generous amount of seven spice and toasted almonds. Serve. I think this would reheat well if you wanted to bring leftovers to work.

Thursday Jun 21 @ 06:29pm
8 notes
tagged as: simple. recipe. fried rice. japanese. seven spice. vegan. vegetarian. health. healthy. veganyumyum.

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Source: veganyumyum.com
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