| SPICY TOFU, MUSHROOM AND TOMATO BROWN RICE BOWL Makes 4 servings. 2 tbs oyster sauce 14 oz container firm tofu, cut into 1" cubes 8 oz mushrooms, sliced 2 green onions, cut into 1" pieces, white and green parts separated 1/4 cup vegetable oil 1/2 pint grape or cherry tomatoes, halved lengthwise Salt and Pepper 1 tsp crushed red pepper 3 cloves garlic, sliced 1 1/2 cups long grain brown rice, rinsed In a saucepan, combine rice and 2 1/4 cups water. Cover and cook until water is absorbed 45 min. Fluff. In a skillet, heat 2 tbs oil. Add garlic, green onion whites and red pepper and stir until fragrant. Add mushrooms and season with salt and pepper. Cook until mushroom liquid evaporates, 3 min. Transfer mixture to a plate. -Add remaining oil and tofu to pan, cook until golden on one side, then toss to brown throughout, 3 min. Push tofu to the side of the pan and add tomatoes and oyster sauce. Cook until tomatoes begin to soften, 1 min. Return mushrooms to pan, stir in green onion greens. SERVE with rice... |
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