1 cup uncooked Jasmine rice
1 Tbs peanut oil or vegetable oil
1/2 tsp turmeric powder
1 Tbs ginger paste
1 block baked tofu or 1 slab of regular firm tofu
1/4 white onion, diced
1 small yellow squash and zucchini sliced
2 carrots sliced
1 diced green bell pepper
1 diced habanero or jalapeno pepper – if you want it hot!
1 cup diced mushrooms
Soy sauce or Tamari
1 tsp sesame seeds
1.5. cups water
1 veggie bouillon cube
1 Tbs corn starch
Bring 1 1/4 cups water to boil, add 1 cup rice and turmeric, stir once. Reduce heat to medium low, cover, and cook for 15 minutes, or until all water is absorbed. Do not stir rice when it is cooking. Remove from heat, leave covered to set up for about 30 minutes.
In a large skillet, heat oil and add onion. Cook on medium heat until onion is translucent and soft. Add all the vegetables and stir occasionally for a few minutes until cooked. Remove veggies from skillet, or push to the side of the skillet. Smear the bottom of the pan with the ginger paste. Add tofu and let it brown. Add extra ginger paste to the upside of tofu with a spoon and flip. Slice the tofu in the skillet into one inch squares, and mix in the veggies. Mix well and splash with soy or Tamari before serving. Sprinkle with sesame seeds.
While dish is cooking, boil water and dissolve bouillon, add corn starch and mix well. Add tsp of soy, and pour into the skillet when everything is mixed. It should make a nice sauce that will thicken quickly. If it is too thick, add a little water at a time to dilute it.
Spoon 1/2 cup rice into a serving bowl, top with veggies and tofu and serve hot.
Serves 4 – Enjoy!