About the Recipe
2 cups uncooked brown rice
Extra Virgin Olive Oil
1 package firm tofu, drained and cut into (1/2-inch) cubes
1 cup (1/2-inch-thick) slices green onions
1 bag of organic frozen peas
1 ½ cups of fresh shredded carrots
3 garlic cloves, minced
1 teaspoon minced peeled fresh ginger or ginger paste
2 tablespoons rice wine vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
1/2 teaspoon dark sesame oil
2 tablespoons of sesame seeds
Thinly sliced green scallion onions (optional)
Pat dry your extra firm Tofu with a clean paper towel. Use your hand to press and squeeze the water from your tofu. Then cut the tofu in squared cubes and place in a wok along with EVOO. Cook the tofu until lightly brown and add the sesame seeds just before the tofu get tender. Do not overcook the tofu or it will get too tough to eat and enjoy. Remove the tofu from your wok or pan and set aside in a covered bowl.
Cut yellow onions and cut the green scallion onions. Keep the green scallion onions in a separate small container to use as a garnish.
Cook rice according to package directions and set aside in a covered bowl.
While rice cooks, heat 1 tablespoons of EVOO and 1 tablespoon of sesame oil in your wok or pan using medium to high heat. Add the peas, yellow onions, carrots, garlic, and ginger. Cook for 10 minutes or until done. Add tofu and stir for 4 minutes. Combine the sake (rice wine), rice, soy sauce, and hoisin sauce to the pan and cook for an additional five minutes, while stirring constantly.
Serve and use the green scallion onions as a garnish (optional).