Take Out Chinese Part 2: Delectable Tofu in Spicy Garlic Sauce and Perfect Fried Rice

5 Nov

A few weeks ago I posted my Take Out Chinese at Home recipe and I was craving it again the other night!  I wasn’t sure what to title this recipe; Joey sugeested “Best Chinese Food EVER” since he said this was his favorite Asian meal I’ve made to date; it DOES have a ring to it 😉 .  The beauty of  making this at home (besides saving a little $$ from eating out) is you know exactly what ingredients you’re using and have the satisfaction of creating a beautiful nutritious meal.  I used chioggia beets (another one of my favorites from Migliorelli Farm) in my fried rice and steamed their greens to balance and complete the meal.  These beets are uniquely beautiful with their red and white stripes. 

Spicy Garlic Sauce

Ingredients:

  • 2 Tablespoons organic brown sugar
  • 2-3 Tablespoons minced organic garlic
  • 4 Tablespoons organic gluten-free tamari (or GF soy sauce)
  • 2 teaspoons Chinese rice wine vinegar
  • 1 teaspoon crushed red pepper flakes (I used 2, I like my spice!)
  • 2 teaspoons organic non-GMO cornstarch
  • 1/2 Cup vegetable broth or water (may add more liquid if needed)
  • 1 Tablespoon Spectrum Organic Asian Stir Fry Oil (or organic peanut oil)

Directions:

  1. In a bowl, add your soy sauce, rice wine vinegar, brown sugar, broth/water, and red pepper flakes.  Stir to combine.
  2. In a saucepan heat your oil on medium & saute your minced garlic for about 30 seconds (make sure to stir continually so your garlic doesn’t burn!).  Turn heat to high.
  3. Add your sauce and stir to combine.  Whisk in your corn starch to ensure no clumping!  Turn your heat down to low-medium.  Once it sits, you  may need to add more liquids (broth or water) if it becomes too thick.
  4. Stir in your cubed tofu.  May rest on stove until you’re ready to eat.

Vegetable Fried Rice

Ingredients:

  • 2 Cups organic rice (I used organic white rice since most of the pasta I eat is made from organic brown rice), 3 Cups water brought to a boil. Cover & turn your heat to low & do not open your pot for 20 minutes!!
  • 2 ears of corn, steamed and cut off the cob
  • 1 cup diced carrots (I used purple-haze carrots)
  • 8 baby bella mushrooms, sliced
  • 1 cup diced chioggia beets (optional) – save your beet greens!! We’ll saute these for your greens (full of calcium and vitamin C!).
  • 3 scallions, chopped
  • 4-8 Tablespoons of organic gluten-free tamari (GF soy sauce) (plus more if desired)
  • 4 cloves of organic garlic, minced
  • 1 medium onion, diced
  • 2 Tablespoons organic olive oil

Directions:

  1. If you are using beets (and why wouldn’t you?!  They’re delicious and packed full of iron, fiber, potassium, and calcium.):  Preheat your oven to 400 degrees.  Combine your diced carrots & beets with 2 Tablespoons of soy sauce in a baking dish.  Bake for about 20 minutes or until tender.
  2. Heat your wok (or cast iron) to medium-high heat. Add your oil, garlic, mushrooms, and 1 Tablespoon of soy sauce and saute until soft. Make sure to stir!
  3. Add your onion,scallion, baked carrots and beets and fry for about 1 minute (stirring to make ensure everything cooks properly).  Add  1 Tablespoon of soy sauce, cook until softened.
  4. Add your rice and remaining soy sauce.  Flatten your rice until it cooks.  Mix in all of your vegetables! (If it starts to dry out, add 1 Tablespoon of water at a time).

Sauteed Beet Greens

I’m  not a huge fan of the ribs in the beet greens, so I remove the green leaves from each rib.

Directions:

  1. Chop (or tear) your greens and add to a medium sauce pan with 1 Tablespoon of organic GF tamari, 4 Tablespoons water, and 2 cloves of garlic, minced (or 1 teaspoon of organic garlic powder).  Turn heat up to high (saute garlic, if using, until tender).
  2. Add your beet greens and steam until wilted.  Like most greens, they’ll cook down (a lot).
  3. Plate you delicious at-home Asian meal & enjoy eating whole!

5 Responses to “Take Out Chinese Part 2: Delectable Tofu in Spicy Garlic Sauce and Perfect Fried Rice”

  1. uberdish November 5, 2012 at 9:31 pm #

    Oh, yum! I love that you write “save your beet greens”. I’ve actually been asked by some supermarket staff if I would like them to cut off the greens and discard them for me! I get a funny look when I say “no thank you – we eat them”. We love them for our salads and stir fries, too!

  2. Kelli June 10, 2013 at 1:19 pm #

    Looks Delish! On a side note, where did you get the plate used in the photo? I have an entire set of these that my parents received for their wedding, some 40+ years ago. Funny to come across the pattern here! You have great taste in food and china 😉

    • eatingwhole July 10, 2013 at 8:46 am #

      Kelli that is so bizarre!!! They were actually one of my grandparent’s China sets. I love the pattern 🙂 .

  3. Alex Caspero MA,RD (@delishknowledge) July 11, 2013 at 5:17 pm #

    totally my kind of dinner! I eat tofu stir fry in a spicy sauce as often as I can… about once a week! Excited to try this recipe!

    • eatingwhole September 3, 2013 at 1:06 pm #

      Oh Alex, you sound like me! 😉 I love spicy stir fries..and I admit, during a busy week they are definitely a go-to meal for me! 😀

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