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Stir-Fried Rice, Tofu & Vegetables

July 11, 2013

This simple stir-fry provides a delicious and satisfying main meal.

Ingredients

472g of cooked Clearspring Sushi Brown Rice
2 tablespoons Clearspring Sesame or Extra Virgin Olive Oil
½ block of firm tofu
1 or 2 carrots cut into fine matchsticks
1 or 2 celery stalks, finely sliced
236g of fresh mushrooms, finely sliced
118g fresh or frozen peas
Clearspring Traditional Sea Salt
Clearspring Soya Sauce or Cleaspring Tamari Soya Sauce to taste
Clearspring Brown Rice Vinegar or Clearspring Mikawa Mirin to taste

Method

Heat the frying pan and add the oil.
Slice the tofu into small cubes, add to the pan and sauté for 2 or 3 minutes. Add shoyu, water and mirin and fry for another minute or two. Put to one side.
Fry the carrots, celery, mushrooms and a pinch of salt and sauté for 2 or 3 minutes. Add the peas and a few drops of shoyu and sauté until the peas are tender.
Add the cooked rice and sauté a few more minutes.
Stir in a few teaspoons of shoyu and a little rice vinegar or mirin, add the tofu and serve.

Recipe by the Holistic Cooking School

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Stir-Fried Rice, Tofu & Vegetables

Ingredients

Method

Also in Recipes - Vegan, Macrobiotic & Japanese

Energy Boosting Matcha Water

Matcha Energy Balls

Vegan Tofu Pad Thai

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Stir-Fried Rice, Tofu & Vegetables

Ingredients

Method

Also in Recipes - Vegan, Macrobiotic & Japanese

Energy Boosting Matcha Water

Matcha Energy Balls

Vegan Tofu Pad Thai

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Categories

NewArrival

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