Wednesday, July 20, 2011

Spicy Fried Rice with Marinated Baked Tofu

For my b-day last year my husband bought me a TofuXpress because I love marinating and cooking with baked tofu.  It's a nifty device and does a good job of removing all the liquid from tofu so that the tofu can then absorb the tasty marinade.  Before I used to press the tofu between sheet pans weighted down with heavy objects and not with always good results.  This device makes it really easy.  If you don't want to spend the money on the press, then the old fashioned way will work fine.  Also, I noticed that more stores are carrying "super firm" tofu that doesn't require any pressing.  

Baked Tofu Marinade:

1 tsp finely minced lemongrass
1 tsp finely minced garlic
1 tsp finely minced or grated ginger
1 tsp Sriracha
1 tsp sesame oil
1 tbsp minced green onion
1/4 cup organic soy sauce
2 tbsp filtered water
Juice of 1 lime
1 lb firm organic tofu, drained, pressed for at least an hour, and diced

  • Preheat oven to 350 degrees.
  • Mix ingredients together in a medium bowl, add diced tofu, stir to cover and marinate for about 30-45 minutes until most the marinade is absorbed.  Drain tofu, but reserve marinade.  
  • Spray a sheet tray with canola oil.  Dry tofu with a paper towel and bake in the oven for about 20-30 minutes until golden brown and firm. Set aside to cool.
Spicy Sauce:

1/4 cup organic soy sauce
1 tbsp minced shallot
1 tbsp minced or grated ginger
1 tbsp minced garlic
1 tbsp agave syrup or brown sugar
2 tsp Thai Red Curry Paste or Sriracha (more or less to taste)
Juice of 1/2 lime

  • Mix all ingredients together in a bowl and set aside.
Rice Ingredients:

1 1/2 cups brown basmati rice
2 3/4 cups filtered water
1 tbsp canola oil
1 tsp kosher salt
1 cup diced carrots, blanched
1/2 cup fresh or frozen green peas
2 cups diced Napa cabbage
2 tbsp canola oil
1/4 cup chopped green onion, plus more for garnish
Juice of 1/2 lime

  • While tofu is marinating and baking start cooking basmati rice.
  • In a sauce pan on medium heat, add canola oil, basmati rice and salt and stir until rice is coated and starts to turn golden brown.
  • Add filtered water, bring to a boil, reduce to medium-low, cover and cook for 35 minutes until done.  Remove from heat at let sit for 10 minutes more before removing lid.  When finished, remove lid and fluff with a fork.  Set aside.
  • Dice carrots and blanch in boiling salted water for 3 minutes until crisp-tender.  Drain, and place under cool running water to stop cooking.  Chop cabbage and set aside.
  • Heat a large saute pan or wok on medium heat, add 1 tbsp canola oil, chopped Napa cabbage and chopped green onion.  Cook for about 3 minutes until cabbage starts to wilt.  
  • Add spicy sauce, along with remaining tofu marinade and stir to combine and cook for another 2 minutes for flavors to combine.  Remove cabbage mixture from pan and set aside.
  • Wipe out pan with a paper towel and add 1 tbsp canola oil.  Add rice and cook for about 2 minutes, add cabbage mixture, diced carrots, green peas and baked tofu and stir to combine.  
  • Check seasoning and add salt and pepper if needed.  Finish with a squeeze of lime juice and garnish with sliced green onions.


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