Wednesday, March 23, 2011

Tofu and Veggie Fried Rice

We made way too much pilaf for Sunday's Armenian-style horovatz, so I decided to make fried rice with all of the leftovers, also incorporating the leftover beet greens and stems. Feeling a little sluggish after a weekend of drinking and meat-eating, I decided to do a non-traditional spicy tofu and veggie fried rice with a little egg, loosely based on a couple fried rice recipes from Jaden Hair at Steamy Kitchen. My recipe after the jump!

Spicy Tofu and Veggie Fried Rice

Adapted from Steamy Kitchen
It looks like a pain in the butt, but it's really pretty simple. The key is to cook the ingredients separately.

2 tablespoons vegetable oil
1 container extra firm tofu, drained and cut into 1/4 inch pieces
2 eggs, whisked together in a small bowl
2 cloves garlic, minced
1 tablespoon fresh ginger, grated on a microplane
2 large carrots, peeled and cut into 1 inch matchsticks
Stems from 3 bunches of beets, cut into small pieces
4 green onions, whites and greens cut into thin slices
Greens from 3 bunches of beets, coarsely chopped
1 tablespoon toasted sesame oil
3 cups cooked white rice (I used leftover rice pilaf)
Big squirt of Sriracha
2 tablespoons soy sauce
fresh ground black pepper to taste

1. Heat 1 tablespoon veggie oil in wok over medium/high heat
2. Add cubed tofu, cook until golden and crisp on all sides, set tofu aside on a plate
3. Add whisked eggs to wok, cook quickly while moving them around and breaking them up, add to plate with the tofu
4. Add remaining veggie oil to the wok
5. Add ginger and garlic, fry for 15 seconds
6. Add carrots and beet stems, stir up for a 2 minutes
7. Add green onion and beet greens, stir up for another minute until greens wilt
8. Remove veggies to plate with tofu and egg
9. Add sesame oil to the wok, throw in cooked rice, stir
10. Add a generous squirt of Sriracha and the soy sauce to the rice, stir
11. Grind some black pepper to taste
12. Add veggie, tofu and egg back to wok, stir to reheat
13. Serve!