INGREDIENTS (4 servings)

2 Cups  Basmati  Rice, rinsed

2 tablespoons canola or corn oil

1 tablespoon shredded fresh ginger

1 teaspoon fresh chopped garlic

18 oz  tofu (firm or extra  firm), cubed

3 tablespoons soy sauce

2 teaspoons rice vinegar

salt to taste

3 large bok choy, chopped

1 1/2 cups Chinese broccoli, stems removed

METHOD

1. Boil 6 cups of water with a pinch of salt.  Add rice and cook for 10 minutes.  Test with a fork to assure fully cooked.  Drain water.

2.  On medium heat, place oil in a wok.  Once warm, add garlic and ginger.  Cook for 30 seconds.   Add tofu.  Stirring gently but constantly, add 2 tablespoons of soy sauce and 1 teaspoon of rice vinegar.  Continue to stir tofu, taking care not to crumble it.  Cook for 10 minutes.

Cooking tofu.

3.  Add rice to tofu.  Cook for 2-3 minutes, until rice absorbs flavors.  Add salt to taste.

4. Add bok choy and chinese broccoli (can substitute with any greens) and cook for 2-3 minutes (don’t overcook the greens).

Remove from stove.  Serve immediately or cover with foil and serve later.