Spicy Stir-Fried Tofu with Rice

We will prepare a dish that combines Asian flavors with an Italian touch. This version of spicy stir-fried tofu with rice will include fresh ingredients and rich aromas. Here is the recipe.

Ingredients

• 200 g of rice (preferably basmati or jasmine type)
• 200 g of tofu
• 1 fresh red chili pepper
• 1 clove of garlic
• 2 tablespoons of extra virgin olive oil
• 2 tablespoons of soy sauce
• 1 tablespoon of white wine vinegar
• 1 teaspoon of brown sugar
• Sesame oil (optional)
• 1 scallion
• Mixed vegetables of choice (for example, bell peppers, carrots, zucchini)
• Salt to taste
• Pepper to taste
• Fresh parsley for garnish
• Sesame seeds for garnish

Preparation

1. Begin by bringing a pot of salted water to a boil for the rice. Cook the rice according to package instructions, then drain and set it aside.
2. Pat the tofu dry with paper towels and cut it into equal-sized cubes.
3. In a non-stick pan, heat the olive oil and add the tofu. Sauté until it is golden brown on all sides.
4. In the meantime, chop the vegetables and finely slice the scallion and garlic.
5. Remove the tofu from the pan and in the same pan add another drizzle of oil if necessary and sauté the garlic, scallion, and sliced chili pepper (remove the seeds if you prefer less heat).
6. Add the vegetables to the pan and stir-fry until they are soft but still crisp.
7. Put the tofu back in the pan with the vegetables, add the soy sauce, white wine vinegar, and brown sugar. Mix well and let caramelize for a minute.
8. Add the rice to the pan and mix well to combine all the ingredients. Adjust the seasoning with salt and pepper and possibly add a drizzle of sesame oil for a richer flavor.
9. Serve hot, garnished with freshly chopped parsley and sesame seeds.

Curiosity

Tofu is often used in Asian cuisines as a substitute for meat due to its protein content and its ability to absorb the flavors of the spices and sauces it’s cooked with. In this recipe, we added an Italian touch by using olive oil for sautéing and parsley as a garnish, merging two different cultures into one appetizing dish.