2 scallions, cut into 1-inch pieces, white and green parts seperated
1 tsp crushed red pepper
8 oz mushrooms, sliced
salt and pepper
One 14-oz container firm tofu, cut into 1-inch cubes
1/2 pint grape tomatoes, halved lengthwise
2 tbsp oyster sauce
Instructions
In a medium saucepan, combine the rice and 2 and 1/4 cups water over medium-low heat. Cover and cook until the water is absorbed, 40-45 minutes. Fluss with a fork.
Meanwhile, in a large nonstick skillet, heat 2 tbsp oil over medium-high heat. Add the garlic, scallion whites and crushed red pepper and stir until fragrant. Add the mushrooms and season with salt and black pepper. Cook until the mushroon liquid evaporates, about 3 minutes. Transfer mixture to a plate.
Add the remaining 2 tbsp oil and the tofu to the pan and cook until golden on one side, then toss to brown throughout, about 3 minutes. Push the tofu to the side of the pan and add the tomatoes and oyster sauce. Cook untitl the tomatoes begin to soften, about 1 minute. Return the mushrooms to the pan and stir in the scallion greens. Serve with rice.
Originally Submitted
3/13/2011
0 Out of 5 from
0 reviews
You can add this Spicy Tofu, Mushroom and Tomato Brown Rice Bowl recipe to your own private DesktopCookbook.