1. Soak rice in water, set aside. 2. Cut tofu in 4 slices. 3. Place in between a few layers of paper towel, add weight on top. 4. Meanwhile, mix ingredients for marinade (oil, vinegar, soya sauce, syrup, and garlic) in an airtight container. 5. Remove paper towels and, using a fork, gently poke both sides of the tofu slices. 6. Cut tofu into cubes. 7. Place in container with marinade, secure cover, and give it a good shake. 8. Set aside until ready to cook, giving it a shake once in a while. 9. In a large 2L glass measuring cup (or other microwave-safe container), bring vegetable broth to a boil in the microwave on maximum heat. 10. Drain rice. 11. Add onion, garlic, and rice to the vegetable broth. 12. Cover tightly with plastic wrap. 13. Return to microwave and cook 40 minutes at power level 7, stirring once. 14. CAUTION: Be very careful to not get burnt by steam when removing plastic wrap. 15. NOTE: Cooking time will vary depending on the variety of rice and the power of your microwave. 16. Preheat a frying pan, using whatever amount of fat your pan generally needs (mine requires none), add vegetables. Reduce heat to medium-high. 17. When vegetables are cooked, set aside. 18. Drain tofu (keeping excess marinade). 19. In preheated frying pan, cook tofu until browned and crunchy. 20. When rice is cooked, stir in extra marinade. 21. Add vegetables and tofu. ---------------------------------------------------------------------------
Nutrition
Ingredients
