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Vegan Fire & Spice Publisher: Vegan Heritage Press © 2008 by Robin Robertson ISBN: 9780980013108

Reprinted with permission from the author.

Hunan Fried Rice
(Serves 4)

This tastes like restaurant-style fried rice, but without the msg and added oil.  Omit the cayenne for a mild version. 

Ingredients

• 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 teaspoon cayenne

• 1 pound extra-firm tofu, drained and cut into 1/2-inch dice

• 2 teaspoon cornstarch

• 2 tablespoons cold-pressed canola oil

• 1 red bell pepper, chopped

• 1 cup shredded cabbage

• 1/4 cup minced scallions

• 3 cups cold cooked rice

Directions

In a shallow bowl, combine the soy sauce, sherry, sesame oil, brown sugar, ginger, garlic, and cayenne. Add 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 canola oil in a large skillet or wok over medium-high heat. Add the bell pepper, cabbage, and scallions and stir fry 2 minutes. Add the tofu and marinade and stir-fry until the liquid is nearly absorbed. Add the rice and stir-fry until heated through and well combined.