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Today I explain how to prepare a wok, vegetarian although not vegan (because the sauces have ingredients of animal origin), and super complete, with carbohydrates from rice, proteins provided by tofu and a lot of vegetables. If you have never tried tofu (made from soybeans), this wok of rice, vegetables and tofu it's a good way to do it. If you don't dare, you can prepare this same recipe by replacing the tofu with pieces of chicken or pork loin.
Rice, vegetables and tofu wok
A very complete dish for lovers of Asian food.
- Barbara Gonzalo
- Kitchen: eastern
- Recipe type: Rice dishes
- Rations: 3
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 180 gr. basmati rice
- 200 gr. natural tofu
- 70 gr. of red pepper
- 50 gr. green pepper
- 50 gr. of onion
- 80 gr. zucchini
- 50 gr. sweet corn
- 60 gr. broccoli
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- olive oil
Preparation
Tofu usually comes in containers with liquid, so before using it it is advisable to wrap it in kitchen paper or a clean cloth and place some weight on it, letting it rest for about 30 minutes so that it eliminates as much liquid as possible. possible.
While the tofu is draining, cook the basmati rice in a pot with plenty of water following the manufacturer's instructions. Drain and let cool. Reserve.
Once the tofu is well drained, cut it into strips or dice.
Sauté it in a frying pan with a little oil until golden brown on both sides.
Then add a tablespoon of soy sauce and let it cook for a couple of minutes with the sauce so that it becomes infused with flavor. Reserve.
Cut the vegetables, red pepper, green pepper, onion and zucchini into strips. Separate the broccoli into small trees.
Sauté the vegetables in the wok with a little oil for about 10 minutes, until we see that they begin to poach.
Add the tofu, rice, and corn. Stir so that everything is well mixed.
Finally add the sauces and sauté for 3 or 4 minutes until the rice is hot. Ready to serve.
