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white rice water salt butter firm tofu teriyaki sauce peanut oil mushrooms broccoli florets shredded Chinese cabbage snow
Viewed: 14 - Published at: 9 years agoIngredients
- 1/2 cup white rice
- 1 1/3 cups water
- 1/4 teaspoon salt
- 1 teaspoon butter
- 4 ounces firm tofu
- 1/4 cup teriyaki sauce
- 1 tablespoon peanut oil
- 1/2 cup sliced mushrooms
- 1/2 cup broccoli florets
- 1/2 cup shredded Chinese cabbage
- 10 snow pea pods
Method
- To prepare the rice: Place the rice, water, salt, and butter in a small saucepan over medium-high heat and bring to a boil.
- Decrease the heat to medium-low, cover, and simmer for 20 minutes.
- Remove the pan from the heat and fluff the rice with a fork.
- Cut the tofu into bite-size pieces and place them in a small bowl.
- Pour the teriyaki sauce over the tofu and gently swirl the bowl until the tofu is completely coated.
- Place the oil in a wok or large saute pan over high heat.
- Add the mushrooms and cook, stirring frequently, for 3 minutes.
- Add the broccoli and cabbage and cook for 2 to 3 minutes, or until the mushrooms are almost tender.
- Add the pea pods and cook for 2 minutes, or until the vegetables are just tender.
- Add the tofu and sauce and cook, stirring gently, for 2 minutes, or until the tofu is warm.
- Place the rice on a plate and top with the vegetables and tofu.
