4 cups frozen cooked brown rice
1 in piece ginger
¼ cup low-sodium soy sauce
1 - 2 Tbsp garlic chili sauce
1 Tbsp toasted sesame oil
12 oz baked tofu
3 Tbsp canola oil
1 package 3.5-oz package sliced shiitake mushrooms (about 2 cups)
1 lbs package fresh stir-fry vegetable mix (not frozen)
½ cup roasted and salted cashew halves and pieces
1. Prepare the rice according to the package directions. Peel and finely grate the ginger and put it into a small baking dish or medium bowl along with the soy sauce, garlic chili sauce and sesame oil. Whisk to combine.
2. Place a large saute pan over medium-high heat. Cut the baked tofu into 1-inch-by-1/2-inch pieces and add to the marinade. Stir to combine and reserve. Fill a small measuring cup or bowl with cold water and keep by the stovetop.
3. Add the canola oil to the hot pan and swirl to coat. Add the shiitake mushrooms and cook until tender and browned in spots, stirring frequently, about 2 minutes. Add the stir-fry vegetable mix and a large pinch of salt. Cook until crisp tender, 3 to 5 minutes (the cooking time will depend on the size of the vegetables in the mix). If at any time the pan seems too hot, stir in 1 to 2 tablespoons water. Add the marinated tofu to the vegetables along with 2 tablespoons water. Cook until the tofu is warmed through, 1 to 2 minutes.
4. Transfer the stir-fry to a large platter. Scatter the cashews on top and serve alongside the rice.
Source and Credits
Courtesy of Food Network Kitchen.
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