Salt & Pepper Tofu

This is a little twist on the usual salt & pepper chicken. We essentially took the the salt & pepper tofu recipe and put it over a vegetable stir fry.  The stir fry recipe that we used is actually a quinoa fried "rice" recipe, but we substituted the quinoa for rice.

Ingredients:
Stir Fry:
1 cup Rice
1 1/2 cup water
1/2 cup Peas
1 handful Green Beans
2 garlic cloves
2 eggs, lightly scrambled
2 Scallions diced

Stir Fry Sauce:
1 1/2 tablespoons teriyaki sauce
2 1/2 tablespoons soy sauce
3/4 teaspoon sesame oil

Tofu:
1 package of tofu (extra firm and diced)
Salt & Pepper
Vegetable oil

Stir Fry:
Rinse rice in a pot with water a few times to get the gunk off.  Then heat the the rice and water to a boil, and once it does boil, cover and bring to a simmer for 15-20 minutes.  In a separate bowl, mix the teriyaki, soy sauce, and sesame oil.  

Put the rice in a pan with a splash of olive oil and add the peas, green beans, and garlic and cook for about 2 minutes.  Add scallions and cook an additional 2 minutes. Last add the stir-fry sauce and mix everything together.  

Make a little ring with the rice, and cook the scrambled eggs in the middle until thoroughly cooked.  After cooked, mix together and the stir-fry is done.

Tofu:
In a pot (this protects chef from getting nasty oil burns), heat 2 tablespoons of oil over med-high heat.  Add half the tofu (adding too much prevents the tofu from cooking throughly and making it not crunchy) and cook until golden on both sides (about 4 min), turning once. Drain on paper towel, and repeat with rest of tofu.

Combine everything together and enjoy!

Sources:

Stir-fry:   www.cookingforkeeps.com/

Tofu:  www.rachaelraymag.com/