I also use a rather unusual ingredient in this dish, Black Soy. You can find it in most groceries that cater to the Asian community. If you have molasses sitting in your pantry and I think most of us do , that will work just fine as a substitute. However, Serious Eats , being an excellent resource, of course has a great primer on soy sauce. The final not-so-everyday ingredient I use is Five-Spice Powder.
It is Chinese in origin with primarily ground Star Anise, ground Fennel Seed, ground Cloves, and ground Cinnamon; the varying ingredients are ground Sichuan Peppercorns, ground Ginger, and ground Cardamom. It is easy to find on any spice aisle in most grocery stores. As always, play with the ratios and the ingredients. Make this your own. As a final note before getting into the actual recipe, I have to credit the great Deborah Madison for giving me the inspiration for this dish. Plus, the book is a lot of fun. To string, pinch the stem end of the pea and gently pull down along the straight side.
I like to compress it as I drain to get a denser texture. I really only recommend this method with firm or extra firm tofu. Sauce Ingredients from top left: chili oil, black soy sauce, vegetable broth, soy sauce, brown sugar, ginger, five-spice powder, sesame oil, Sichuan peppercorns, garlic. After you have drained the tofu, cut it into serving size pieces. Whatever size you like.
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Set aside. Mix together the caramel sauce ingredients — except the vegetable broth or water — in a small bowl. Heat a large skillet over medium heat.
Test the heat of the oil since it is relatively shallow by adding a small piece of the tofu to the skillet; if it immediately sizzles, the oil is hot enough. Frying the tofu. Be sure not to overcrowd the skillet.
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Not only will the tofu become greasy because the temperature of the skillet will be too low, tofu likes to stick together making it difficult to cook evenly or turn over in the oil. Drain the tofu on paper towels and set aside. Drain all but 2 tablespoons of the oil from the skillet. Be sure to carefully wipe off any oil that spills down the sides and bottom of the skillet if necessary.
Have you tried vegetable stock or broth instead of water? It gives it just a bit of extra flavor. I also love to mix in artichoke hearts, onions….
Thank you for this postt Jenn! Guess who has been making it wrong all of this time too? This kid over hurrrr Now I know better, and this recipe looks wonderful too! Where do you find it?
- How to Cook Perfectly Fluffy Quinoa?
- Quinoa Fried Rice - How to Cook Perfectly Fluffy Quinoa!
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Is it just near the rice in the grocery store?? This is so helpful!! I have been looking for a new way to cook quinoa after neglecting my jar of it for months and your recipe sounds delicious. I love, love, love quinoa and this little twist on it is great. I also like your idea of making extra batches for salads and lunches.
This looks wonderful, I have never actually tried Quinoa, I did try Bulgar wheat for the first time the other day, and absolutely loved it. I may have to give this a go, thank you for the cooking instructions Jen.
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Oh, my! I like to cook mine in a mix of broth and water for added flavor. Sometimes I do it with POM or other flavors as well. The POM makes the color really pretty. Beautiful quinoa! I love your instructions for cooking.
Quinoa Fried Rice and Tips on Cooking Perfectly Fluffy Quinoa
Prep Time 10 minutes. Cook Time 20 minutes. Total Time 30 minutes. Servings 4 servings. Calories kcal. Author Jenn Laughlin. Ingredients 1 cup dry quinoa 1. Instructions Cook your quinoa via the method mentioned above. While its cooking, prep your veggies! I used frozen peas, fresh baby carrots, and fresh onion since it's what I had on hand. Any combo of veggies, frozen or fresh will work.
Saute the carrots and onion in a small frying pan until tender. You'll saute your garlic too but add it towards the very end to prevent burning. For the peas, I microwave-steamed a small bag and saved the rest for later; however, any cooking method for those delish little peas will work, including tossing them in the skillet with the other veg. If you're adding eggs to the mix, push the veggies to one side of the hot pan and crack your eggs on the other side and scramble. If your using a stainless or cast iron pan, you might want to add a teeny bit of butter or oil to the pan before cracking the eggs.
By now the quinoa should be ready. Add a sprinkle of garlic powder, fluff, and toss your quinoa into the pan with the veggies.
Related Vegetarian Cooking: Five-Spiced Pea Pea Bean (Vegetarian Cooking - Vegetables and Fruits Book 158)
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