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Paneer Pulao Using Veggie Biryani Masala

Paneer Pulao Using Veggie Biryani Masala

paneer pulao

Pulao is a complete satisfying and delicious dish to be enjoyed anytime of the day. Any kind of rice meal is my always go-to dish when I’m running short on time or running out of ideas on what to make for dinner. Rice is always comforting and especially if supplementary amount of vegetables are added to it, makes is fairly healthy.

I had come across a package of Suhana brand Vegetable Biryani Masala, when all of sudden the idea of making a mixed vegetable pulao with a hint of vegetable biryani masala and shallow fried marinated paneer cubes came to mind. We were actually planning to visit my family since it was my niece’s 10th birthday and what a better way to celebrate than to enjoy a variety of different dishes. With all that said and done ….I hopped right into it and created my exceptionally delicious, but completely scrumptious mouth-watering Paneer Pulao with a twist of Veggie Biryani Masala.

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The special Suhana Veggie Biryani Masala Mix that I used in this pulao is exotic mix of aromatic spices dried garlic, onion, ginger, mint, red chili powder, bay leaf (taj patta), clove, black pepper, cumin, green cardamom and turmeric. The combination of spices used in this package can be overwhelming , but the blend of spices used is quite unique but it is advised that use spice mix proportionally as the taste can get intense.

One of the star ingredients used in making Paneer Pulao is it self Paneer. I used store-bought paneer in this recipe, but if your one to make it fresh then that works the best. Small cubed paneer marinated in a home-made yogurt mixture and then shallow fried till nice and golden brown makes the perfect topper on this rice dish. I also used a specialty Pakistani long grain rice which is used in making biryanis, these rice grains cook well and each grain separates leaving a nice and loose effect on the pulao. If you like using basmati rice, the that works great also.

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This Paneer Pulao is a party pleaser, be sure to try it out at your next dinner party, potluck or just a nice family dinner. Pair up this Paneer Pulao with a nice simple chaas (buttermilk) or a simple cucumber raita for your next meal. This recipe serves up to 6-8 people for a typical dinner.

 

Paneer Pulao Using Veggie Biryani Masala

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Serving Size: 6-8

Paneer Pulao Using Veggie Biryani Masala

Ingredients

  • 2 cups – long grain biryani rice (basmati rice is fine); Wash and soak for 15-20 minutes
  • 2 tbsps. - Ghee
  • Bay leaf – couple of leafs
  • 2 tsps. - Jeera / cumin seeds
  • 1 - Large onion; thinly slices
  • 1 cup – mixed frozen vegetables (carrots, green peas, green beans)
  • 1- Red bell pepper; deseed chopped in to small cubes
  • 1 - Medium Potato; peeled and diced into small cubes
  • 400 gram Paneer; diced into small cubes
  • Salt to taste
  • 2 1/2 tsps. – Vegetable Biryani Masala
  • 2 tbsps. Garlic/Ginger Paste
  • 3 tbsps. - Oil
  • 1 tsp. + 2 tsp. - Red chilli powder
  • 1/2 tsp. - Turmeric
  • 1/4 tsp. -Yogurt
  • 2 tbsps. -Gram flour
  • 2 tsps
  • 2-3 tbsp. -Coriander leaves for garnishing

Instructions

Marinate Paneer:
  • Into a bowl add 200 grams of diced paneer then add 1 tbsp. Oil, 1 tsp. red chili powder, turmeric, yogurt, 1/2 tsp. salt, gram flour. Mix well and keep aside for 30 minutes.
  • Heat 1 tbsp. oil in shallow fry pan. Remove the marinated paneer pieces with a slotted spoon. Drain off any excess marinade and slowly add to heated oil to shallow fry on medium flame until golden brown on all sides. Do not fry for too long, or they will burn and turn into a rubbery texture.
  • Pulao Steps:
  • In a large heavy bottomed pan, heat the ghee + 1 tbsp. Oil. Once hot add in jeera and let it splutter for 30 seconds, then add in garlic/ginger paste and sauté for another 30 seconds until raw aroma is gone. Add in sliced onions and sauté for another 1 minute till nice and pink. Add in Vegetable Biryani Masala, red chili powder, and salt to taste and 1 tbsp. of water give it all a good mix and cook for 1 minute again.
  • Once all spices combined together, add in mixed vegetables (carrots, green peas, green beans), potatoes, bell peppers and remaining cubed paneer pieces; mix and sauté for another 30 seconds
  • .
  • Now add in 4 cups of water. Cover and bring to a simmer. Add the rice, stir well, do a taste test and adjust salt and spices; once done cover and cook on a low flame for 10-12 minutes, until water is absorbed and rice is cooked.
  • Remove the cooked pulao in a large platter/plate. Arrange golden paneer pieces over the top. Garnish with fresh coriander.
  • Notes

    Recipe has been somewhat adapted from Saffron Trail-Paneer Pulao; but changed up to suit my tastebuds.

    http://myfoodforthesoul.com/paneer-pulao-using-veggie-biryani-masala/

     

    paneer pulao

     

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    Mast Mumbai Tawa Pulao

    Mast Mumbai Tawa Pulao | Popular Mumbai Street food | Rice infused with Pav Bhaji flavors and Vegetables

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    Mumbai also known as “Bombay”, well-known for its fabulous outstanding delicious street food. It’s close to impossible to leave Mumbai without trying out street food prepared daily by millions of hawkers. In Mumbai food stalls are found anywhere and every where with the best tasting food to enjoy for breakfast, lunch or dinner. Mast Mumbai Tawa Pulao is just one of those dishes that is close to impossible to avoid, it’s completely infused with the flavors of another exceptional popular well-known dish Pav Bhaji.

    This dish is traditionally made on a huge tawa, which is used by many street food vendors especially pav bhaji specialist. But, I’ve made this dish in my heavy bottom non-stick wok (kadhia) and the results are the same. This recipe also works well with leftover bhaji or rice. Simply mix all together and adjust spices to your liking and serve hot! 🙂

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    Mast Mumbai Tawa Pulao is a complete meal on its own. It’s made just like Pav Bhaji, but excluding the Pav (buns) and substituting it with rice and vegetables that don’t need to be pre-cooked or mashed, just cut into big chunks. Pav Bhaji is one of my all time favorite dishes, its super simple to make and the taste is superb. Mast Mumbai Tawa Pulao is just the same another superb dish that can be whipped up in no time.

    Mumbai is a fast city so street food also needs to be prepared pretty fast! People on the go want food fast, ready but tasty and that’s exactly what this dish is all about. Onion and tomatoes sautéed in butter and oil till nice and soft, topped with ginger-garlic till raw aroma is gone, infused with different dry spices, then cooked with fresh vegetables and tossed into rice topped with freshly cut coriander leaves (cilantro) and green garlic.

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    I’ve made this dish several times and I’ve actually learned to make this dish watching Chef Harpal from the Sanjeev Kapoor Kitchen. It’s actually a copycat version, but it has some of my own added twist. This dish is very interesting, because not many people associate Pav Bhaji masala with rice, the combination is different, but trust me the taste is awesome.

    The best part of this recipe is that any choice of vegetables can be used, or paneer can be added if your one that has little ones that like paneer. Some add ketchup to get the tanginess in the dish, but I avoid it cause I prefer to use fresh lime juice and lots and lots of fresh diced tomatoes. Mast Mumbai Tawa Pulao taste great when eaten on its own, but it also compliments well with plain yogurt, cucumber raita or mint raita and your choice of papad (papadum).

     

    Mast Mumbai Tawa Pulao

    Prep Time: 20 minutes

    Cook Time: 30 minutes

    Total Time: 50 minutes

    Serving Size: 4-5

    Mast Mumbai Tawa Pulao

    Popular Mast Mumbai Tawa Pulao a complete delish meal to enjoy anytime anywhere!

    Ingredients

    • 1 ½ cups – Cooked Basmati Rice
    • 1 1/2 tbsp. - Oil
    • 1 tbsp. - Butter
    • 1 tsp.- cumin seed
    • ½ green capsicum diced into small cubes and de –seeded
    • ½ Red capsicum diced into small cubes and de –seeded
    • ½ cup-carrots diced into small cubes
    • ½ cup- green bean cut into small pieces
    • 2 medium sized potatoes peeled and cut into small cubes
    • ½ cup- green peas
    • 1 cup -cauliflower florets
    • ½ cup -water
    • 4 medium sized tomatoes
    • 1.5 tbsp.-ginger-garlic paste
    • ½ tbsps.-green chili paste
    • 2 onions finely chopped
    • 2 tbsps. - Pav bhaji masala MDH Pav Bhaji Masala or Everest Pav Bhaji Masala
    • 1 tbsp.-Kashmiri red chili powder or as required
    • 1 tsp.-red chili powder
    • A pinch of asafetida (hing)
    • 1 tsp.-turmeric powder
    • 1 tsp.-coriander powder
    • 1 tbsps.-Sugar
    • ½ cup-Fresh coriander leaves (cilantro)- finely chopped
    • 2 tbsp.- Fresh Green Garlic – finely chopped (optional)
    • Salt to taste

    Instructions

  • Take a heavy bottomed pan or tawa place on medium high heat. Add oil once hot add jeera (cumin) and asafetida sautéed for half a minute; add in onion and cook for 2 minutes until onions turn pinkish color. Keep stirring.
  • Add chopped tomatoes and ginger-garlic and green chili paste. Keep stirring and allow them to cook for 5 minutes until tomatoes are cooked and mushy and raw aroma of ginger/garlic is gone.
  • Now add in all the dry masalas: pav bhaji masala, Kashmiri red chili powder, turmeric powder, red chili powder, coriander powder, sugar and salt to taste. Combine all the masala and add in 2 tbsp. of water to avoid masala from burning. Let it cook for about 2 minutes. Stirring in between
  • Add in all vegetables to the onion/tomato mixture and mix it will till combined. Add in ½ cup water, cover and let it cook for 10 minutes or until vegetables are tender and cooked. Continuously stirring in between.
  • **This optional if you’re a health conscious avoid it, but add in a few small pieces of butter at this point.
  • Squeeze some lime juice (half lime) and mix together well. Add in cooked rice, freshly chopped coriander and green garlic and lightly give it a nice mix to combine rice with bhaji mixture. Let it cook for another 5 minutes on low heat. do a taste test and adjust spices accordingly
  • Mast Mumbai Tawa Pulao is ready serve it up with your favorite raita and Papad (papadum)
  • Notes

    Use your choice of pav bhaji masala. ( I use Bharat brand which I brought from India) Some brands are easily found like MDH Pav Bhaji Masala or Everest Pav Bhaji Masala

    If your a real health conscious person then you can avoid the butter. But this recipe taste great with the butter.

    http://myfoodforthesoul.com/mast-mumbai-tawa-pulao/

     

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    Lemon Rice

    Lemon Rice – Quick and Easy flavorful South Indian Lemon Rice

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    This is one of my all time favorite dishes Lemon Rice. A super easy and delicious rice dish that is guaranteed to satisfied the hungry tummy. This rice dish has all the right flavors it’s a bit spicy, savory, tangy, crunchy and absolutely mouth-watering. This can be made with leftover rice or freshly made rice. The vibrant  yellow color in this dish brings out its true beauty.

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    This dish hails from the Southern part of India. It’s also known as “Puliyodhara or elumichai sadam” another name for Lemon rice. As easy as this dish is to make, I’ve actually spent time watching many YouTube videos and reading online many different  recipe versions of make this dish. I wasn’t completely satisfied with the way I was seeing it being made, felt like something was missing. So I started to experiment, tried out many different ways until I achieved the right flavor, texture and look that I wanted.

    Not saying that my version is the best, but I guarantee you that you will not look back to any other recipes. I’ve added in the right flavors by adding in all my special greens like “curry leaves, green garlic, fresh green coriander and green chili and that special crunchiness from nicely roasted peanuts, cashew nuts, chana sale and urad dal. Vibrant yellowness from our super food “haldi” (turmeric) and the tanginess from our star ingredient “Lemon”. All of these ingredients added into leftover rice or fresh rice makes one super-duper Lemon Rice dish !

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    This dish any absolute perfect idea for lunch or a quick snack anytime. It’s also a great idea for picnics, brunch or long travel trips. I would suggest this for all my bachelor friends that think it’s difficult to cook or even starters to the cooking world. Super easy and simple to make. Complete dish can be whipped up in 15 minutes if using leftover rice and half hour if fresh rice. Either way its super duper fast and mouth-watering delicious.

    I recently just made this as a lunch box (tiffin box) idea for my husband and son. I had two very satisfied men that loved it! My little man had some great thoughts on the rice. He comes home from his summer camp and the first thing he shows me is his lunch box and takes out his container and says “look mum I finished all of that yellow yummy rice, it was too much delicious”. Those words obviously made my day and I had a huge smile on my face. 🙂 Satisfied little tummies make my realize that I’m doing something great by satisfying my little munchkins.

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    I have many more delicious rice recipes, be sure to check them out. Basmati-Rice Stir-Fry with Marinated TofuPalak Makai Pulao, and Cheesy Veggie Rice Balls

     

    Lemon Rice

    Prep Time: 5 minutes

    Cook Time: 10 minutes

    Total Time: 15 minutes

    Serving Size: 4

    Lemon Rice

    An absolute delicious simple and easy South Indian dish - Lemon Rice

    Ingredients

    • 1 1/2 tbsp - lemon juice (adjust to your taste)
    • 2 1/2 cups - cooked rice
    • 2 tbsp. - oil
    • 1/2 tsp. - mustard seeds (rai / sarson)
    • A pinch of asafetida
    • 1/2 tsp. - urad dal (split black lentils)
    • 1 tsp. - chana dal (split bengal gram)
    • 1/2 cup peanuts
    • 1/4 cup broken cashew nuts (kaju)
    • 10-12 curry leaves (kari patta); rip curry leaves in half (enhances the flavor)
    • 1/2 tsp - grated ginger (adrak)
    • 1-2 finely chopped green chilies
    • 2 whole dry Kashmiri red chilies , broken into pieces
    • 1 tsp. - turmeric powder (haldi)
    • Salt to taste
    • ½ cup -Fresh Coriander; finely chopped
    • ¼ cup- Fresh Green Garlic; finely chopped

    Instructions

  • Heat the oil in a broad non-stick pan once hot add; mustard seeds and let it crackle for 30 seconds.
  • Then add in peanuts and roast for 1-2 minute till nice and golden brown; then add in urad dal, chana dal and sauté on a medium flame for 1 minute till light brown.
  • Add in broken cashew nuts, ginger, green chilly, dry Kashmiri red chilies, half the curry leaves and pinch of asafetida and sauté on a medium flame for 60 seconds.
  • Now add in half of the fresh coriander leaves, green garlic, turmeric powder, lemon juice and salt to taste; stir and let it cook for 30 seconds. Add in cooked rice, the rest of the fresh coriander leaves and green garlic and curry leaves; Mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. **Do a taste test and adjust lemon juice, salt and green chili**
  • Lemon Rice is ready ! Serve hot.
  • Notes

    Peanuts and Cashew Nuts are optional if allergic.

    Best rice to use is Basmati Rice or Sona Masoori Rice

    If no leftover rice then cook fresh rice first; 1 to 1.25 cups rice in 4-5 cups of water till the grains are cooked completely. (Will yield approx. 2.5 to 3 cups rice, depending on the type and quality of rice)

    http://myfoodforthesoul.com/lemon-rice/

    Did you make this dish ? Share your pictures on Instagram with me at #myfoodforthesoul

    Leave me your comments or feedback on this recipe, your comments, feedback and thoughts keep me motivated.

     

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    Methi Palak Pakora

    Methi Palak Pakora | Fenugreek Leaves & Spinach Fritters

     With the added touch of Fresh Green Garlic and Leftover Rice

     

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    My ventures on methi recipes continues. As I mentioned in my previous post that during the summer season I love to grow lots of methi (fenugreek leaves) and Fresh Green Garlic there’s nothing better than enjoying fresh methi and green garlic in any of your favorite dishes.  Yes, methi does require some hard work, plucking the leaves, chopping, washing and finally properly drying the methi, but the end result is always yummy !

     

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    Methi Palak Pakora is one of those yummy Indian snacks that are an absolute must try. The combination of Methi (fenugreek leaves), Palak (spinach) and fresh Green Garlic is to good and to health. This delicious Indian snack is made with fresh methi, spinach leaves & green garlic chopped, combined into gram flour (besan) mixed with spices and deep fried til nice any crispy and golden brown. My secret ingredient in this whole recipe is leftover rice. Yes, I combined some of my leftover rice to bind everything together with the besan (gram flour) and give it that nice crispness.  Absolutely scrumptious ! 🙂

     

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    Pakoras are an all time favorite during tea time or special gathering or also best enjoyed in the monsoon season. I’m not always kin on deep frying my food, but I still love to indulge into my favorite pakoras. Pakoras or also known as Pakoda can be made in many different variations using different vegetables, different spices, different green leafs, but the most common ingredient in Pakora is Besan (gram flour) this is the main binding agent to help them form their shape and texture. Pakoras are very easy and quick to prepare and are always favorite to please any kind of crowd.

    These delicious pakoras can be enjoyed with sauces like ketchup or Maggi hot and sweet sauce or add a side of your favorite Green Coriander Chutney, Mint Coriander Chutney or Mumbai style Green Chutney.

     

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    Methi Palak Pakora

    Prep Time: 20 minutes

    Cook Time: 15 minutes

    Total Time: 35 minutes

    Serving Size: 4-5

    Methi Palak Pakora

    Methi Palak Pakora is one of those yummy Indian snacks that are an absolute must try. Absolutely scrumptious!

    Ingredients

    • Methi leaves (fenugreek leaves) – ½ cup tightly packed; finely chopped
    • Spinach (palak) – ½ cup tightly packed; finely chopped
    • Green Garlic – 3 tbsp. – finely chopped
    • Besan/ Gram flour – ½ cup
    • Left over Rice – ½ cup
    • Ginger- 1 tbsp. – grated
    • Green chili paste – 1 tbsp.
    • Baking powder – 1 generous pinch
    • Red chili powder – ½ tsp.
    • Turmeric (haldi) – ½ tsp.
    • Ajwain (Carom Seeds) – 1 tsp.
    • Black Pepper – 1 tsp.
    • Salt to taste
    • Oil – 1 tbsp.
    • Oil – To deep fry

    Instructions

  • In a large mixing bowl, mix all the ingredients including 1 tbsp. Oil. Add water gradually and make a thick batter. **Should not be too thin or runny**
  • Heat oil in a kadai enough to deep fry and when the oil is hot, with your hands or small spoon, drop about a tablespoon amount of batter to oil. Depending on the amount of oil in kadai you can fill it with at least 5-8 pakoras at a time.
  • Cook on medium heat on both sides until golden in color. Remove onto a paper towel.
  • Serve hot with your favorite chutney or sauce.
  • Notes

    Leftover rice is optional but can be substituted with rice flour same quantity.

    Baking Powder helps the inside cook and makes them nice and puffy.

    Make sure batter is not to thin and runny or very thick. Should be just right to handle and drop into hot oil.

    http://myfoodforthesoul.com/methi-palak-pakora/

     

    If your looking to make great snack recipes be sure to check out these:

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    Methi Kela Na Bhajiya

     

     

    Methi Kela Na Bhajiya

     

     

     

    Cheesy Veggie Rice Balls

    Cheesy Veggie Rice Balls

     

     

    Cheesy Veggie Rice Balls

     

     

     

    Tortilla Samosa

    Tortilla Samosa

     

     

    Tortilla Vegetable Samosa

     

     

     

    Share you thoughts and feedback!

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    Basmati-Rice Stir-Fry with Marinated Tofu

    Basmati-Rice Stir-Fry with Marinated Tofu

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    Are you wondering what to make or do for dad this Sunday on Father’s Day?  Well, look no further here is an absolute super delicious and healthy recipe to put together for that special man in our lives ……our FATHER. Basmati-Rice Stir-Fry with Marinated Tofu just the way it sounds …all time best rice in the world “Basmati Rice and tofu chucks marinated into a special sauce, stir-fried with colorful vegetables. An excellent dish for the whole family to agree on. Celebrate Father’s Day with this marvelous, scrumptious, flavorful dish Basmati-Rice Stir-Fry Marinated Tofu.

     

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    Stir-fries are one of the best meals to make …their super fast, makes good use of fresh vegetables, and get their flavoring from the most basic items like soy sauce, garlic, ginger and chili sauce.  This dish is a complete meatless …pure vegetarian dish, egg free version. It’s made with scrumptious marinated tofu, colorful bell peppers, mushroom, ginger, garlic, soy sauce, sesame oil and seasoning.  This recipe can particularly work with any choice of vegetables liking broccoli, string beans, carrots, snap peas and bok choy.

    To be honest, I was not a great stir fry fan and wasn’t very fond of tofu. Growing up my family wasn’t into any Asian Food, so I didn’t always have that opportunity to explore the world of Asian Food. I had mentioned before that I hail from a very traditional Gujarati family and grew up with my grandmother, so she had no idea how to even make Asian Food …. let alone “stir fry”. It was always the full authentic traditional Gujarati food ……which I always enjoyed and always will.  “Ba (grandma) miss you !

    My first discovery into Asian Food came when I met my husband..back then he was my fiance. We explored many different restaurants, cuisines and foods and that was the first time I had tasted the best tofu in the world. I could not believe that tofu could be this tasty…I was in heaven! Can’t remember the name of the dish, but truly remember that I didn’t even know that I was eating tofu cause it was so well prepared. The texture and flavors were mouth-watering.

     

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    Now, I’ve started to master all of the great Asian Cuisines Foods, so I like to use Tofu in all my dishes …will I try to use. I sometimes substitute paneer for tofu and go the healthy way in cooking.  For my kids Asian Food is no secret, I have always introduced them to many different cultural foods. They are very kin and love any kind of stir-fry especially stir-fried rice. Vegetables sometimes becomes a challenge, but I secretly get them to eat it ….. tofu they have no problem.

    The credit for this special experience in the world of Asian Food and Asian Cooking, whether it’s Chinese, Indo-Chinese, Hakka-Chinese, Thai, Malaysian, Cantonese or any Asian related food feast goes to my dear husband …..he has helped me explore many wonderful cuisines and open up my taste buds to the world of food. Love him for that ! 🙂

     

    tofu

     

    For this recipe I had made a very basic five ingredient marination sauce ,but the basic trick is in removing the excess water from the tofu, this will help the tofu stay nice and firm. Completely, drying the tofu helps when grilling or baking the tofu at a high temperature, it creates a nice golden brown, tougher texture somewhat of a “meat-texture” like my husband would say! Marinating the tofu for about an hour in room temperature helped the tofu absorb and soak in all of the delicious sauces,which was far more appetizing in the texture and taste department.

    The basic sauce recipe that I’ve used here for the tofu marination is very versatile and be changed up to your liking or use it as is. This method that I’ve used goes extremely well in many of the stir-fry dishes or salads.

    I’m hoping to incorporate this same method of tofu marination and sauce in other dishes and see how well versatile the tofu will be. So far what I’ve tasted and feedback from my family has all been completely positive, so I have high hopes.

    Basmati-Rice Stir-Fry with Marinated Tofu

    Basmati-Rice Stir-Fry with Marinated Tofu

    Prep Time: 1 hour

    Cook Time: 20 minutes

    Total Time: 1 hour, 20 minutes

    Serving Size: 4-5

    Basmati-Rice Stir-Fry with Marinated Tofu

    Basmati-Rice with Marinated Tofu made tasty with a simple technique that gives the tofu perfect texture and flavor stir-fried in delicious Basmati-Rice and colorful vegetables. A complete and healthy,delicious weeknight/weekend meal.

    Ingredients

      Tofu Marinate Sauce
    • 6-7- Fresh springs green onion (greens & whites)
    • 6-7 - Fresh Green Garlic
    • 2 - Cloves garlic
    • 2 - Fresh green chilies
    • 2 to 3 tbsp.- soy sauce, or to taste
    • 1 tbsp.- Sesame Oil
    • 14 oz - 1 package extra-firm tofu
      Stir-Fry Ingredients
    • 2 tbsp.- Canola Oil
    • 3 -Garlic Cloves, minced
    • 1 piece (3 inches) - Ginger,peeled and thinly chopped
    • 2 - Bell peppers (1 red and 1 yellow), inner ribs and sees removed, cut into 1 inch chucks
    • 1 cup - Mushrooms, cut into small chucks
    • 2 1/2 cups - cooked Basmati Rice
    • 3 tbsp. - Soy sauce
    • 1 tbsp. - Sesame Oil
    • Salt and Pepper to taste
    • Sriracha hot sauce to your liking (optional)
    • 3 - Springs Green onion. cut halved lengthwise and thinly sliced.

    Instructions

    Pressing Tofu to remove excess water to make tofu become more denser and firm.
  • Cut tofu into 1 inch slices, lay flat on a baking sheet or plate lined with a double layer of paper towels. Then place two more clean paper towels on the top of the tofu and cover with either baking sheet or plate. Weight it down with a heavy skillet, pot or canned goods. Let it sit for at least 30 minutes.
  • Marinated Tofu
  • Combine all of the ingredients for the "Tofu Marinated Sauce" into a blender jar. Blend til a smooth consistency paste has been formed. Add a little water if need be to combine.
  • Cut tofu into desire size. Combine tofu pieces and sauce together, make sure all tofu pieces are coated evenly. Cover and keep aside and let marinate for 30 minutes at room temperature.
  • Stir-Fry Preparations
  • In a wok or large skillet, heat up canola oil over medium-heat. Once hot add in garlic and ginger; saute,stirring until fragrant. about 30 seconds.
  • Then add in tofu, and let it cook, stirring in between until tofu is golden brown all over, about 5-8 minutes. Add in the bell peppers,mushrooms; cook, stirring, until the peppers are crisp-tender. About 4-5 minutes.
  • Add in rice, soy sauce and Sriracha hot sauce (optional) mix well; cook, stirring frequently until rice is completely heated through. Then add in sesame oil, season with salt to taste and pepper;mix well and cook for another 2 minutes.
  • Garnish with spring onions and serve hot.
  • http://myfoodforthesoul.com/basmati-rice-stir-fry-with-marinated-tofu/

     

    I hope you enjoy this recipe; be sure to check out these ones also:

    Broccoli Tofu Paratha

    Red Thai Curry

    Red Thai Tom Yam Curry Noodle Soup

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