This is a dish I like to take to a potluck supper. It is bright colored, easy to prepare, and will hold its heat if you put it in a hot covered baking dish, wrap the dish in newspaper, and place it in a plastic bag. As with any stir-fried rice dish, you must use cold cooked rice to get fluffy results. If you need to cool the rice quickly, spread it on a platter and put it in the freezer until it gets cold.
SERVES 4 TO 6
4 tablespoons oil
1 pound firm tofu, cut into Вѕ-inch cubes and patted very dry
1 red bell pepper, cored and cut into ВЅ-inch dice
4 cups (12 ounces) sliced mushrooms
1ВЅ teaspoons turmeric
2 teaspoons ground cumin
1ВЅ teaspoons ground coriander
Вј teaspoon cayenne pepper
Вј teaspoon salt
4 to 5 cups cold Perfect Brown Rice, made from 1ВЅ cups brown rice and 2ВЅ cups water
1ВЅ cups frozen peas, thawed
2 tablespoons tamari or other soy sauce
- Heat 2 tablespoons oil in a large, preferably non-stick, skillet over medium-high heat until it is hot but not smoking. Add the tofu and fry until it is golden, tossing often. Set aside on a platter and cover with foil to keep warm.
- Add the remaining 2 tablespoons of oil to the skillet and when hot add the red pepper and mushrooms. Saut for 10 minutes, or until the peppers are tender and the mushrooms are brown.
- Add all of the spices and the salt, toss to blend well, and cook for 1 minute.
- Reduce the heat to medium and add the cold rice, peas, and tofu. Toss until well mixed, then add the soy sauce and toss again. Cook, tossing often, for 5 to 10 minutes, or until the mixture is piping hot. Serve immediately.
NOTE: If you want to prepare this dish in advance, don’t add the peas until you are ready to reheat it; this will ensure that the peas retain their bright green color. You should be aware that the texture of tofu becomes firmer and drier upon reheating, and so there is an advantage to making this dish just before you are ready to serve it.