I needed something easy and healthy that would fill our tummies. This one is a bit soy heavy, there are soy nuggets and tofu involved, but why not load up on protein once in a while. There are lots of veggies to balance it out. My husband really liked the hoisin smothered soy nuggets. It's a great recipe to use up left over rice which we always seem to have kicking around. Soy chunks are cheap and full of protein so I have been looking for a chance to experiment with them. I am averse to dishes so I just used the one wok but you can fry the rice and the soy chunks in separate pans if you like.
What You Need:
- About 1 cup of Dried Defatted Soy Chunks, soaked for 15 minutes and squeezed out.
- 5 sliced mushrooms, cremini was used here
- 1 sliced zucchini
- 1 cup of snap peas, tips and strings removed
- 1/2 a package (about 200 grams) firm tofu, mashed with a potato masher
- 1 cup of cooked brown rice
- 2 tbsp tamari or real soy sauce (MSG free)
- 1-2 tbsp hoisin sauce
- cooking oil as needed
What To Do:
- Add some oil to the wok and set it on medium heat. Fry the soy chunks until golden then transfer to a bowl and set aside.
- Add a bit more oil to the wok then add the peas, mushroom, tofu and zucchini. Fry on medium to high heat until the tofu begins to dry out and the veggies cook a bit. Then add the rice and soy sauce and continue to cook until the vegetables are cooked to your liking and everything is well mixed together. Transfer fried rice to plates.
- Add soy chunks back to frying pan to warm up, add hoisin sauce to taste and stir well. Serve on the side of the rice and enjoy.
