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
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.
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.