- 1 container soft (silken) tofu, mashed
- 1/8 tsp turmeric
- 1 tsp onion powder
- 1/2 tsp salt
- 3 tbsp vegetable oil
- 5 cups pre-cooked leftover rice
- 1/2 cup chopped cashews
- 3 tbsp soy sauce
- 1 tsp sugar (optional)
- 6 green onions, chopped
In a medium skilled over medium heat, heat one tablespoon of the oil. Add the tofu mixture and cook, stirring constantly for 10 minutes. Remove the tofu from the heat and set aside.
Combine the soy sauce, sugar and green onions in a small bowl. Stir to dissolve the sugar and set aside.
Place a dry wok or large skillet over medium-high heat. When the wok begins to smoke, add the remaining oil, then the onions and rice.
Stir-fry for 3 minutes. Pour in the soy sauce mixture and stir-fry until rice is heated through, about 5 minutes.
Stir in the cashews and the tofu and serve hot.
Reprinted with permission from The Compassionate Cook Cookbook.
More Vegetarian and Vegan Chinese Recipes:
Chinese Style Spaghetti
Sweet and Sour Tofu with Vegetables
Chinese Style Spring Rolls
Low-Fat Chinese Vegetable Stir-Fry
Sweet Cabbage Stir Fry
Chinese Style Stir-Fry with Seitan and Hoisin Sauce
Vegetable Fried Rice
Asian Green Beans
Sweet and Sour Tempeh Recipe
Vegetarian Gingered Lo Mein
Vegetarian Chow Mein Recipe
Easy Sweet and Sour Sauce