Servings 5
Ingredients
- 1 tbsp of minced ginger
- 2 cloves of garlic
- 1 medium red onion chopped
- 1/2 large carrot grated
- 3 stalks green onions finely diced
- 1/2 tsp each garlic powder
- 1/2 tsp onion powder
- 1/2 tsp curry powder
- 1 veggie bouillon cube
- 5 cups day old rice long grain rice
- 1 tsp soy sauce adjust to your taste
- 1/2 block extra firm tofu ~200 grams
- 2 tbsp vegetable oil
Instructions
- Press the tofu to squeeze out extra moisture
- In a pan at medium heat, add 1 tbsp of the vegetable oil and crumble the tofu into the pan
- Sauté the tofu for about five minutes till it is dry and turning slightly golden
- Set the tofu aside
- In the same pan at medium heat, add another 1 tbsp of vegetable oil and sauté the onions, garlic, ginger and the white parts of the green onion till soft (use a tbsp of water if the pan is getting dry)
- Once soft, add the rest of your vegetables and spices
- Mix the veggies around to let all the spices coat everything
- After a few minutes, mix in the tofu
- Then add in your rice one cup at a time to make sure that everything mixes and incorporates well.
- Once all the rice has been added, add in the soy sauce and mix well. Add more to your salt preference
- Serve with shito and choice of plantbased protein
Notes
*** can also used finely chopped green bell pepper
*** you can adjust the spices to your take, i will suggest keeping the veggie bouillon powder or your choice of all purpose seasoning.
*** you can adjust the spices to your take, i will suggest keeping the veggie bouillon powder or your choice of all purpose seasoning.