Tofu-Rice Stir-Fry

Ingredients

• 1 cup firm tofu, cut intp 1/4-inch cibes
• 1/2 cup red rice or brown rice
• 1/2 cup white rice
• 1 cup red bell-pepper, cut into 1-inch strips (julienned)
• 1 cup yellow bell-pepper, cut into 1-inch strips (julienned)
• 10-12 zucchini slices (1/8-inch thick, with peel)
• 3 cloves garlic, finely chopped (optional)
• 2 tbsp sesame seeds
• 2 tsp sesame oil
• 2 tsp olive oil
• Salt to taste

• 2 tbsp sesame oil
• 2 tbsp olive oil
• 2 red chilli sauce (Maggi's or other)
• 1/2 tsp pulao masala (MTR or other)
• 2 tbsp soy sauce
  

Preparation

1. In a medium bowl, add the tofu along with the marinade ingredients, toss well, and set aside for 30 minutes.
   
   
2. Mix the red and white rice and place in a container with 2 cups water and cook in a pressure cooker (or rice cooker) for 3 whistles (about 7 minutes).
   
   
3. In a large skillet or wok, add the sesame and olive oils and the tofu (without the liquid). Stir-fry on high heat for 3-4 minutes or until lightly browned and crisp. Remove in a bowl.
   
   
4. In the same skillet, add the vegetables along with some salt, and stir-fry until almost tender (1-2 minutes).
   
   
5. Add the rice, tofu, and the remaining marinade liquid, salt as needed, and stir-fry for 2-3 minutes on high heat. Remove the tofu-rice stir-fry from heat.
   
   
6. Serve the tofu-rice stir-fry hot.
   

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