I was so excited to have the carrot-ginger brown rice again after loving it so much last time I made it. (see recipe here). I had all the ingredients in the house, plus some tofu and lots of green vegetables. I doubled the amount of sauce needed for the rice and used it to flavour the tofu after it had browned. Don’t add sauce too early to tofu as it keeps it from browning, and will potentially burn the sauce – especially if it’s soy sauce based. I like to cube the tofu and cook it for a long time (at least 10 minutes, probably more like 15-20) so that it’s nice and brown and crisp on the outside, while still being nice and tender on the inside. Let it simmer in the sauce for a few minutes at the end to make sure it’s nice and flavourful.
I loved this rice as much the second time (‘second time’ only if you don’t count the many lunches after the first batch). It has so much flavour and is much healthier than a fried rice.Pin It