Hunan Fried Rice with Tofu A

meal in itself, this delicious dish is moister than most fried rice recipes. Omit the cayenne for a milder version. For best results, use freshly cooked rice.

MAKES 4 MAIN DISH OR 6 TO 8 SIDE DISH SERVINGS

3 tablespoons reduced-sodium soy or tamari sauce

2 tablespoons Shaoxing rice wine, dry sherry, sake, or dry white wine

1 tablespoon toasted (dark) sesame oil

1 tablespoon light brown sugar

2 large cloves garlic, finely chopped

1 teaspoon finely chopped fresh or pickled ginger

1⁄8 teaspoon cayenne pepper, or to taste

1⁄2 pound extra-firm tofu, drained, cut into small dice

2 teaspoons cornstarch

1 tablespoon canola oil or peanut oil

1 medium red or green bell pepper, chopped

1 cup coleslaw mix or shredded cabbage

1⁄2 cup chopped onion

3 cups freshly cooked rice, at room temperature

Salt and freshly ground black pepper, to taste

In a shallow bowl, combine soy sauce, rice wine, toasted sesame oil, sugar, garlic, ginger, and cayenne. Add the tofu and stir well to combine. Cover and marinate 30 minutes to 1 hour at room temperature (or refrigerate 1 to 24 hours), stirring a few times. Drain the tofu, transferring the marinade to a small bowl. Blend the reserved marinade with the cornstarch; add back to the tofu, tossing to coat.

In a wok or large nonstick skillet, heat the canola oil over medium-high heat. Add the bell pepper, coleslaw mix, and onion and cook, stirring constantly, 2 minutes. Add the tofu and marinade and cook, stirring constantly, until the liquid is mostly absorbed, 1 to 2 minutes. Add the rice and cook, stirring constantly, until heated through and well combined, 1 to 2 minutes. Season with salt and pepper and serve at once.

{PER SERVING} Calories 347 • Protein 10g • Total Fat 10g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 53g • Dietary Fiber 3g • Sodium 464mg

hancheng

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