1-inch piece of ginger, peeled and minced
4 garlic cloves, minced
1 cup brown rice, steamed
1 block extra-firm tofu, cut into 1-inch cubes
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1 medium yellow onion, julienned
4 oz. shitake mushrooms, cut into 1/2 inch thick slices
3 tbsp rice vinegar
1 tbsp tamari
1/2 tbsp chili paste
1 tbsp sesame oil, divided
1/2 cup alfalfa sprouts
1 tbsp olive oil
Mix rice vinegar, tamari, chili paste and 1/2 tbsp sesame oil in a bowl. Refrigerate.
Drain the tofu. Place it on a cutting board and put a heavy pan on top to press out excess liquid.
Steam brown rice according to package directions.
Sautee the garlic in ginger in olive oil for 1 minute over medium-high heat. Add tofu, stir fry for 3-5 minutes.
Add onion, red and yellow bell pepper, stir fry for 2-3 minutes.
Add shitake mushrooms, stir fry for 3 minutes.
Turn heat to low, add rice vinegar mixture. Let simmer for 5 minutes.
Cover brown rice with the tofu mixture. Sprinkle remaining sesame oil on top. Cover with sprouts and add chili paste if desired.
This dish seemed to go over well with the family. It was spicy, but not overwhelming, with a distinct sesame aroma. I had a couple of minor gripes, though:
- Next time, I'll hold out for radish sprouts instead of alfalfa sprouts. They just have a little more bite, and I think they would work better with this dish.
- I skipped marinating the tofu in the rice vinegar mixture. I think an overnight stay in the fridge soaked in the sauce would have done wonders for the tofu. Next time, I'll try that to see if it imparts a stronger flavor.