Chinese food is not only delicious for dinner but also for an appetizing lunch. Be sure to pack with ice packs in a thermal bag.
Ingredients
- 1/4 cup (50 mL) sodium-reduced soy sauce
- 1 tbsp (15 mL) tomato paste
- 1 tsp (5 mL) chili-garlic paste (or 1/2 tsp/2 mL hot pepper sauce)
- 1 pkg (350 g) extra-firm tofu
- 1-1/2 cups (375 mL) vegetable stock
- 1 cup (250 mL) water
- 1 cup (250 mL) parboiled whole grain rice
- 3 carrots, thinly sliced
- 1 cup (250 mL) thinly sliced celery
- 1 cup (250 mL) frozen peas, thawed
- 2 green onions, thinly sliced
Steps
- In bowl, whisk together soy sauce, tomato paste and chili-garlic paste. Pat tofu dry; cut into 1/2-inch (1 cm) cubes. Add to soy sauce mixture; toss to coat. Set aside.
- In saucepan, bring stock and water to boil. Add rice; reduce heat, cover and simmer for 10 minutes.
- Stir in carrots, celery and tofu mixture; cook until rice is tender and liquid is absorbed, about 12 minutes.
- Add peas; cover and let stand for 10 minutes. (Make-ahead: Refrigerate, uncovered, in airtight microwaveable containers until cold; cover and refrigerate for up to 24 hours. Microwave, covered, at medium-high/70% for 3 minutes.) Stir in green onions.
