Soymiringlazedtofufriedrice Recipes

Steps:

• Using the coarse holes of a box grater, shred the tofu. Spread tofu out on a clean kitchen towel to drain while you prepare the sauce and mushrooms.
• In a small bowl, whisk together soy sauce, Shaoxing, lime juice and sesame oil.
• Heat a large skillet over medium-high heat until it's very hot, then add the peanut oil; it should thin out on contact. Once the oil is hot, add the mushrooms and cook, tossing occasionally, until most of the mushroom liquid has evaporated and mushrooms are browned and slightly crisp, 8 to 12 minutes. Stir in the scallion, lemongrass, ginger, garlic, chile and a pinch of salt. Cook until softened, about 2 minutes.
• Carefully transfer the tofu from the towel into the skillet. Toss in the edamame and the soy sauce mixture. Cook until mixture is heated through. Season with salt as needed. Remove from heat and stir in herbs. Serve with lime wedges.

Steps:

• Prepare rice. Chill overnight.
• Heat oil in a wok.
• Add eggs. Cook until set. Remove to a plate. Chop.
• Wipe out wok. Heat oil until very hot.
• Add rice and ham. Stir-fry 1 minute.
• Combine the soy sauce, oyster sauce and water.
• Add to wok. Stir-fry 1 minute.
• Add peas, carrots and eggs. Stir-fry 2-3 minutes.

Steps:

• Melt 1 tablespoon butter in skillet or wok.
• Scramble eggs in butter, breaking up the cooked eggs into small pieces.
• Set aside.
• Melt 1 tablespoon butter in skillet or wok.
• Saute onions and/or green peppers in butter for 3 minutes.
• Combine eggs, onions, rice, and meat.
• Stir in soy sauce until color of rice is uniform.
• Stir in peas.
• Heat only until warm.

Steps:

• For the Tofu:.
• Heat 1 teaspoons oil over medium heat in non-stick pan. Add tofu and cook till seared on all sides, about 10 minutes. Stir tamari and mirin together and pour over tofu, stirring to coat well. Leave over heat till sauce bubbles up and glazes (about 30 seconds). Remove pan from heat and set aside.
• For the Fried Rice:.
• Heat 1 T. oil in a large wok over high heat. When oil is hot (almost smoking), add garlic, scallions, and ginger and cook for 1 minute, stirring often.
• Add bell peppers, peas, broccoli, and carrots and cook till veggies have softened a bit, about 3 minutes. Add rice and stir to mix evenly. Cook till rice is heated through, about 3 minutes.
• Push rice up the sides of the wok to clear a spot in the middle of the pan. Add remaining 1 teaspoons oil and heat for a few seconds, then add beaten eggs and cook till scrambled.
• Stir everything in the wok together well, then add tamari. Stir in glazed tofu (cook a minute to reheat tofu if necessary) and serve.

Steps:

• Cut the tofu horizontally into three equal slabs. Wrap each slab in a clean tea towel or paper towel and press the toful for 45 minutes. If time does not permit, wrap tofu and press gently to extract as much moisture as possible.
• For seasoning mix; place the nutritional yeast, salt, herbs, and spices in a wide, shallow mixing bowl. Stir well to combine.
• Stir the milk and lemon juice together in a small mixing bowl. Place the flour in mixing bowl.
• Cut each slab of tofu into 4 triangles, making a total of 12 in all. Working with one piece at a time, dredge the tofu in the flour. Shake off any excess. Now submerge the tofu in the "soured" milk. Coat the tofu in the seasoning mix.
• Coat a large skillet with vegetable oil and heat over medium high heat. When oil is hot, add the tofu pieces in a single layer. Cook until bottoms are well browned, then turn pieces over and cook until browned. Add more oil between batches and adjust the heat as necessary.
• As soon as tofu is removed from the skillet, place it on a plate lined with paper towels and blot off excess oil. Serve and enjoy!

Steps:

• Heat canola oil in a large nonstick skillet over medium-high heat.
• Add eggs; stir-fry for 1 minute or until done. Remove from pan.
• Add yellow onion to pan; saute 2 minutes or until translucent.
• Stir in Chinese-style Roast Pork, or whatever meat you have chosen; stir-fry 5 minutes over medium-high heat.
• Add rice and soy sauce; stir-fry 2 minutes.
• Return eggs to pan; cook 1 minute.
• Stir in iceberg lettuce (if using), green peas, salt and pepper; stir-fry 1 minute.
• Sprinkle with green onions, and drizzle with sesame oil.