RECIPES the versatility of soy
Soyfoods are versatile ingredients in everyday cooking . Soyfoods are enjoyed by those who follow vegetarian and vegan diets , as soy is an excellent non-animal protein source . The different consistencies and textures of soyfoods mean they can replace other ingredients with ease . They also readily take on the flavors of other ingredients .
Many Asian-inspired meals rely on soyfoods , including this dish for “ Tofu Cauliflower Fried Rice ” from “ Vegan Cooking for Beginners ” ( Publications International , Ltd .) by the PIL editors .
Tofu Cauliflower Fried Rice
INGREDIENTS
3 tablespoons soy sauce 1 tablespoon plus 1 teaspoon minced fresh ginger or ginger paste , divided 2 teaspoons dark sesame oil 1 teaspoon packed brown sugar 1 teaspoon rice vinegar 1 package ( 14 to 16 ounces ) firm tofu , drained 2 tablespoons vegetable oil , divided 1 yellow or sweet onion , chopped 1 carrot , chopped 1 / 2 cup frozen peas 2 cloves garlic , minced 1 package ( 12 ounces ) frozen cauliflower rice 1 green onion , thinly sliced
DIRECTIONS
1 . Whisk soy sauce , 1 tablespoon ginger , sesame oil , brown sugar , and vinegar in small bowl . Place tofu in quart-size resealable food storage bag . Pour marinade over tofu . Seal bag , pressing out as much air as possible . Turn to coat tofu with marinade . Refrigerate 3 hours or overnight .
2 . Drain tofu , reserving marinade . Cut tofu into 1-inch cubes . Heat 1 tablespoon vegetable oil in large skillet over high heat . Add tofu , stir-fry 3 to 5 minutes or until edges are browned . Transfer to bowl .
3 . Heat remaining 1 tablespoon vegetable oil in same skillet . Add yellow onion and carrot ; stir-fry 2 minutes or until softened . Add peas , garlic and remaining 1 teaspoon ginger ; cook 2 minutes or until peas are hot . Add frozen cauliflower rice and 1 / 4 cup reserved marinade ; stir-fry 5 minutes or until heated through . Return tofu to skillet ; stir-fry until heated through . Top with green onion . n
60 MoultrieScene MARCH 2025