STIR FRY FOR MAMA AND BABE

whenever dan is away, i like to turn the negative into a positive.  one of the ways i take full advantage (besides watching all the twilights over and over and eating in the bed) is by not having to cook any meat, and its super easy to do since cohen loves his vegetables just as much as a hamburger.  we decided to go with a simple brown rice stir fry with marinated tofu from my current favourite cookbook meatless by martha stewart, recipe is after the jump!




you'll need:
2 tbs canola oil
3 garlic cloves, minched
1 piece of fresh ginger, peeled and finely chopped
1/2 recipe marinated tofu * recipe below
2 bell peppers (1 red, 1 yellow) cut into 1 inch chunks
3 cups cooked brown rice
3 tbs low sodium soy sauce
1 tbs toasted sesame oil
salt and pepper
3 scallions trimmed, halved lengthwise, and thinly sliced

- in a wok or large skillet, heat the canola oil over medium high, add garlic and ginger; cook, stirring until fragrant, about 30 seconds.

-add tofu, and cook stirring until golden brown, about 2 minutes and then add peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.

-add rice and soy sauce; cook, stirring frequently, until rice is heated through. about 3 minutes.  stir in sesame oil.  season with salt and pepper; garnish with scallions and serve.

marinated tofu
you'll need:
1 tsp dijon mustard
1 tbs toasted sesame oil
1 garlic clove, minced
2 - 3 tbs of low sodium soy sauce
14 oz extra firm tofu, drained and pressed and cubed.
1 tbs canola oil

- in a large shallow dish, combine all the ingredients except for the canola oil and the tofu.  then add the tofu, turning once for even coating.  let marinade at least 20 minutes at room temperature.

- heat canola oil in a large cast iron pan over medium high heat, add tofu and cook until golden and crisp, about 2 minutes per side.