TOFU MARINADE
1 tablespoon grated fresh ginger root
4 garlic cloves, minced or pressed
1/4 cup soy sauce
2 tablespoons rice vinegar or cider vinegar
2 teaspoons molasses or brown sugar
2 tablespoons dark sesame oil
1/2 teaspoon chili paste, or splash of chili oil (optional)
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1 cake tofu (about 3/4 pound)
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3 tablespoons peanut oil or vegetable oil
2 medium red or green bell peppers, cut into thin strips
6 ounces snow peas, stemmed (about 2 cups)
1/4 cup water
4 cups cooked brown rice
2/3 cup chopped scallions
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chopped toasted almonds (see page 354) (optional)
In a shallow nonreactive bowl, mix together the marinade ingredients. Cut the tofu into strips 1 inch long, 1/2 inch wide, and about 1/2 inch thick. Add the tofu strips to the marinade and stir gently, using a rubber spatula to avoid breaking the tofu. Marinate for about 10 minutes.
Prepare all of the remaining ingredients and have them at hand before starting to stir-fry.
Heat a wok or large skillet. Swirl the oil around the wok, add the peppers, and stir-fry for 3 to 5 minutes on medium-high heat. Add the snow peas and water and continue to stir-fry, uncovered, until the water evaporates and the snow peas are crisp and beginning to puff up. Using a slotted spoon, remove the tofu from the marinade and add it to the wok. Stir for a moment, then add the rice and heat thoroughly. Pour on the marinade, add the scallions, and stir.
Serve immediately, garnished with chopped almonds if you like.
PER 8-OZ SERVING: 266 CALORIES, 7.8 G PROTEIN, 12 G FAT, 33 G CARBOHYDRATE, 479 MG SODIUM, 0 MG CHOLESTEROL.
TOTAL TIME
25 minutes
SERVINGS
4
MENU
Finish with melon wedges for a simple but complete meal.
A basic Chinese-style fried rice. This recipe invites variation: use whatever vegetables are at their seasonal peak and cook until tender-crisp.