Ingredients:
Rice:
- 1 cup dry jasmine rice or other long-grain white rice.
- 2 cups water
Stir-fry:
- vegetable or peanut oil
- 8 oz. extra-firm pressed tofu
- 1cup fresh spinach
- 1 orange bell pepper
- 1 red bell pepper
Marinade:
- 1/4 cup soy sauce
- 1/8 cup rice wine (or dry sherry)
- 1/4 large sweet onion, diced
- 2 cloves garlic, crushed
- 1/2 tbsp fresh ginger, grated or crushed
- 1 tsp palm sugar (or brown sugar)
- water to cover
Brown sauce:
- 2 tbsp. Hoisin sauce
- 1 tbsp. black vinegar (or balsamic vinegar)
- 2 tbsp. palm sugar (or brown sugar)
- 1 tsp. white pepper
- 5 1/2 tbsp. soy sauce
- 1 clove fresh garlic, crushed
- 2 tsp. fresh grated ginger root
- 1 1/2 tbsp. rice wine or dry sherry
- 3 tbsp. water
Directions:
1. Prepare the tofu. Cut the tofu into 1/2 inch thick triangles. Gently press between woven cloth to remove excess moisture. Dry-fry in a Teflon pan over medium heat with NO OIL, pressing with spatula frequently. It is done when firm and golden on both sides.
2. Meanwhile, prepare the marinade. Combine all marinade ingredients in a bowl, then submerge the tofu after dry-frying.
3. Start cooking the rice.
4. Prepare the brown sauce. Heat all brown sauce ingredients in a saucepan over medium-high heat. Bring to a boil and simmer for three minutes. Remove from heat.
5. Stir-fry. Heat a well-seasoned wok until smoking over medium-high to high heat. Add about 3 tablespoons vegetable or peanut oil to the wok, then add drained tofu, spinach and bell peppers. Stir-fry over medium-high to high heat just until asparagus is tender but still slightly crunchy. Cut the heat and toss the stir-fry with the brown sauce.
