Look Ma! Teeth!
This is my second Bloggers Unite post, about a blending of blogging between me and my friend Nick, music, film, TV and pop culture enthusiast from The Littlest Winslow. Nick is on an Epic Film Quest to watch every single movie that has ever won a Best Picture award. The way our united blogging occurs is we watch a movie and eat some food and then we both write about it! Last time I wrote about watching the movie Rebecca and eating Green Papaya Salad.
This time, we watched Rain Main and I cooked up a vegan meal of Thrice Fried Rice for Nick (and his lovely fiancé Em tried it, too). You see, Nick is not a vegan but his lady does like to eat healthy, which means he also eats healthy often. We also share a love for spicy food, so we knew our dish had to be kickin’. Nick is sort of skeptical about veganism, which he has admitted he thinks is trendy now. (For once, I got into something two years BEFORE the trend, instead of two years AFTER. ) So, I wanted to hypothetically tear off his pants with the awesomeness of delicious vegan eating. He will be blogging about this, and about his experience with vegan food. You should read his blog post, or else!
While we cooked, we jammed to Bif Naked–super foxyfresh vegan canadian rocker–as a pre-game of sorts because I will be interviewing her next week! Eee! She is so cool and I can’t wait. Nick turned me on to her so I have him to thank. THANKS, NICK.
Here is the recipe for my Thrice Fried Rice. Why thrice? Because I fry the tofu twice before adding it to the rice and refrying. Also, we watched Rain Man. I love Dustin Hoffman but Tom Cruise is basically the worst actor EVER and his performance in this movie was predictably despicable.
Get in me!
Thrice Fried Rice
Serves 4/prep time: 15 minutes/ Cook time: 20-30 minutes
You Will Need:
2 cups cooked brown rice
1 block extra firm tofu, cut into cubes
2 carrots, roughly chopped
1 cup peas (frozen is fine!)
1 yellow onion, roughly chopped
2 cloves garlic, minced
1 ½ cups mushrooms, roughly chopped
1 tablespoon minced fresh ginger (or 1 teaspoon dried ginger)
2 tablespoons fresh chopped basil (or 1 1/2 teaspoons dried)
1 tablespoon cumin
1 teaspoon paprika
1 teaspoon cayenne pepper (optional)
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
2-3 tablespoons low-sodium soy sauce or tamari
2 tablespoons Earth Balance or your favorite vegan spread
oil for frying
If you press your tofu first, it will brown quicker.
Cooking your rice the day before (or night before, if you have a rice cooker!) makes this dish take less time.
Put 1 tablespoon of oil in a wok or large pan, heat over medium high. Add cubed tofu and brown on all sides, stirring often to keep from burning, 5-8 minutes.
Remove tofu and put on a plate lined with paper towels. Blot with more paper towels and let cool for 2-3 minutes. Then, put another tablespoon of oil into wok and repeat step one. In the last minute of frying, add 1 tablespoon soy sauce. Cook, then remove. Tofu will be crisp and golden!
Step two! It's good to look scared while cooking.
Remove tofu again. Put Earth Balance in wok and add carrots and onion. Sautee until onion is translucent and carrots are just beginning to soften—not mushy! About 3-4 minutes. Stir constantly to prevent burning.
Add mushrooms, peas, garlic and all spices to pan. Cook 2-3 minutes.
Add rice, tofu, rest of soy sauce and mix well. Cook 5-8 minutes.
Step five. Rice art!
Voila! Swoon to the crooning of Bif Naked. Enjoy your meal doused in Sriracha or your favorite hot sauce. Watch a good movie with a bad actor in good company.
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