Not sure if I mentioned this or not, but I'm working on a new book. This week has been pretty productive for me too--writing wise--double yay! My hero is cracking me up, so he's been a joy to write.
In other news, congrats to Sarah Forgrave--the winner of my book and herbal coffee combo giveaway over at Jill Kemerer's blog!
And thank you to Jill for hosting me!
And now for this week's FRIDAY FAVORITE:
It's a recipe. One I made the other night and that is popular with the family.
I have to say, my family has been a good sport with my vegetarian cooking, but they do start to get twitchy when they see tofu sitting in the fridge. :-)
This is the only recipe I make (so far) that they eat with tofu. And they not only eat it, but easily go back for seconds (sometimes thirds).
Tofu Fried Rice
2 cups uncooked instant rice
- Cook rice according to package directions, omitting salt and fat.
- While rice cooks, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Add eggs to pan; cook 1 minute or until done, breaking egg into small pieces. Remove from pan. Add 1 tablespoon vegetable oil to pan. Add 1 cup onions, peas and carrots, garlic, and ginger; sauté 2 minutes.
- While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil. Add cooked rice to pan; cook 2 minutes, stirring constantly. Add tofu, egg, and soy sauce mixture; cook 30 seconds, stirring constantly. Garnish with sliced green onions, if desired.
PS. I found the rice wine and the hoisin sauce in the Chinese section in my normal supermarket.
How about you? Do you like tofu? Have you ever tried it?
Have a great weekend!!