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Busy Day, Easy Dinner

Whenever I cook rice, I always make extra so I have some leftover for another meal, especially on a busy weeknight. This time, I used the extra rice to make Hunan Fried Rice from Vegan Fire & Spice. The recipe is below. I followed the recipe pretty much to the letter, except I doubled the cayenne (we like a little extra heat) and I added an extra “oops” of sherry, too, just because.

Hunan Fried Rice
This is a flavorful version of fried rice with a touch of heat. Omit the cayenne for a mild version or double it if you want it hotter. Instead of cayenne, you could add a minced hot chile, if you have one on hand. This recipe is from Vegan Fire & Spice.

3 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon dark sesame oil
1 tablespoon light brown sugar, or a natural sweetener
1 teaspoon minced fresh ginger
1 garlic clove, minced
1/4 teaspoon cayenne
1 pound extra-firm tofu, drained and cut into 1/2-inch dice
2 teaspoons cornstarch
2 tablespoons cold-pressed canola oil
1 red bell pepper, chopped
2 cups shredded napa cabbage or bok choy
1/4 cup minced scallions
3 cups cold cooked rice

In a shallow bowl, combine the soy sauce, sherry, sesame oil, brown sugar, ginger, garlic, and cayenne. Add the tofu and refrigerate for 30 minutes.

Drain the tofu, reserving the marinade. Blend the reserved marinade with the cornstarch and add to the tofu, tossing to coat.

Heat the canola oil in a large skillet or wok over medium-high heat. Add the bell pepper, cabbage, and scallions and stir fry 2 minutes. Add the tofu and marinade and stir-fry until the liquid is nearly absorbed. Add the rice and stir-fry until heated through and well combined.
Serves 4

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