1 block organic extra-firm tofu, drained and diced
1 medium yellow onion, diced
2 garlic cloves, minced
1 zucchini, diced
1 carrot, diced
1 peach, pitted and diced
2 tablespoons Bragg liquid aminos
¼ cup fresh basil chiffonade
sea salt and pepper to taste
Instructions
Soak rice in water for a few hours or overnight
(this will help to increase its digestibility).
Drain. Add rice to a medium pot with a tight-
fitting lid. Add 2 cups of water. Cover and let
simmer for about 30 minutes. Check the rice. If
the rice is slightly chewy, remove the lid and
cook until the rest of the water is evaporated.
If the rice is still hard, replace lid and
continue to cook for about 15 minutes, until
rice is chewy. When rice is ready, remove from
heat. Allow to cool in the refrigerator until
using.
Add 1 tablespoon olive oil to a pan over medium
heat. Add the tofu and saute 5 - 10 minutes,
stirring occasionally, until tofu is evenly
browned.
In a separate pan over medium heat, add the
remaining tablespoon of oil. Add onions,
zucchini, and carrots and saute for 5 minutes,
then add the garlic and saute 1 - 2 additional
minutes, until fragrant. Add the peach, cooled
rice, and liquid aminos and saute for 5 - 10
minutes, until veggies are crisp-tender. Add
the fresh basil just before serving and season
with salt and pepper as desired.
Originally Submitted
8/4/2015
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