Chinese food still rules the day at our house. We can’t get enough!
Here is yet another dish that has been a success and that’s worth making.
Here, Jasmin rice is first cooked and then fried to give it a bit of crunch. It is then combined with a somewhat odd combination of veggies that offer contrasting flavor profiles and our favorite crunchy tofu.
As always, this dish is mostly beige - and it is so delicious that I ate it three days in a row and still didn’t get tired of it.
So, here goes:
1 cup Jasmin rice
1 lb. extra firm (or firm) tofu, cut into ½ in. x 1 in. rods.
½ cup cornstarch
¾ cup corn oil
5 garlic gloves, minced
½ cup of raisins
1 small can (about ½ cup) of pineapple (pieces or slices, drained)
½ cup of whole kernel corn (also from a can, drained)
1 red bell pepper, cut into ½ inch pieces
½ cup frozen peas
2 Tbs. light soy sauce
2 tsp. sugar
1 tsp. salt
Let’s get started:
Rinse the Jasmin rice and cook according to directions.
When the rice is done, set aside and let cool.
If you want, you can make the rice ahead of time. Cold rice is easier to fry but I don’t find it to be absolutely necessary.
Add the raisins to a small bowl and pour some hot water on top to soften them.
Set aside and only drain right before you add them to the stir fry.
In a medium bowl, toss the tofu pieces with the cornstarch until they are coated on all side.
Heat ½ cup of the oil in a large non-stick pan.
When the oil is really hot, carefully add the tofu pieces, ensuring that they don’t touch or they will stick to each other.
Fry the tofu pieces until golden on all side.
Remove the tofu from the oil and place on a paper towel to drain.
Put the remaining ¼ cup of oil in your wok and heat over medium-high.
When the oil is hot, add the two eggs and stir immediately so the blend. If larger pieces form, rip them apart.
When the egg has set, add the garlic and incorporate the garlic with the eggs.
Now add the pineapple pieces, the corn, the bell pepper, the frozen peas, and the drained raisins.
Stir constantly for about one minute.
Add the rice and the fired tofu, stir.
Now add the soy sauce, sugar, and salt.
Stir and fry for another two minutes until all the ingredients are heated through.