HUNAN FRIED RICE

Hunan Fried Rice image

Provided by ratherbeswimmin

Categories Vegan

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon dark sesame oil
1 tablespoon light brown sugar
1 teaspoon minced fresh ginger
1 garlic clove, minced
1/4-1/2 teaspoon cayenne
1 lb extra firm tofu, drained and cut into 1/2-inch dice
2 teaspoons cornstarch
2 tablespoons cold-pressed canola oil
1 red bell pepper, chopped
1 cup shredded cabbage
1/4 cup minced scallion
3 cups cold cooked rice

Steps:

In a shallow bowl, combine the soy sauce, sherry, sesame oil, brown sugar, ginger, garlic, and cayenne.
Add in the tofu and refrigerate for 30 minutes.
Drain the tofu, reserving the marinade; blend the reserved marinade with the cornstarch and add to the tofu, tossing to coat.
Heat the oil in a large skillet or wok over med-high heat.
Add in the bell pepper, cabbage, and scallions; stir-fry 2 minutes.
Add in the tofu and marinade; stir-fry until the liquid is nearly absorbed.
Add in the rice and stir-fry until heated through and well combined.

Nutrition Facts : Calories 425.8, Fat 15.6, SaturatedFat 2.1, Sodium 776, Carbohydrate 51.8, Fiber 2.8, Sugar 6.6, Protein 14.8