Seasoning and oils:
1 or 2 tsp. szechuan peppercorns, ground to medium grind in spice grinder or mortar and pestle
1/2 tsp. salt
canola oil, dash of sesame oil
2 tsp. diced ginger
2 tsp. grated ginger (or more)
1 tbsp. Wheat-free low sodium tamari
1/2 tbsp. sesame oil
2 tsp. maple syrup
2 tsp. brown rice vinegar
1 tsp. freshly grated ginger juice
1 package firm Nasoya cubed tofu, drained
1/4 cup onion, diced
1/2 cup or more green beans, chopped
2 nanette carrots, or 1 regular carrots, peeled and diced
1/4 cup green peas
3 green onion bottoms, thinly sliced
1/2 sweet red or yellow pepper, diced
1 1/2 tbsp. low sodium wheat-free tamari (San-J or similar)
1/2 tbsp. sesame oil
1 tbsp. (real) maple syrup
1 tbsp. brown rice vinegar
2 eggs, whisked
3 green onion tops, thinly sliced
3 cups cold (white) rice, leftover from the day before if possible
Sesame seeds (optional)
Combine marinade ingredients and whisk together. Taste and adjust seasonings to your taste. Cover drained tofu in marinade sauce and reserve while you prepare the rest of the ingredients. I like to prepare all my veggies and place them on a big plate, separated into type, so they are easy to add to the wok. Get all your spices and seasonings ready and measured. Combine sauce ingredients in a small prep bowl. Taste and adjust seasonings to your taste.
To make fried rice:
1.First, prepare the tofu.
Heat a tablespoon or so canola oil in your wok. When it begins to smoke add a pinch of salt and coarse ground szechuan pepper. Add a teaspoon of your diced ginger and as it begins to brown, throw in your marinated tofu, reserving the marinade liquid for later. Brown tofu on both sides and then add the marinade liquid after it is is nicely browned. Let tofu simmer in marinade and absorb the marinade. Then take off heat and return your tofu to your marinade dish, reserving.
2. Second, prepare your veggies. Heat two teaspoons or so canola oil in your wok. When it begins to smoke add a pinch of salt and coarse ground szechuan pepper. Add a teaspoon of your diced ginger and as it begins to brown, add your onions and grated ginger. Let it start to cook and then add carrots and green beans. Stir a little until they start to soften. Throw in your green peas (preferably defrosted, but I won’t tell if they are straight from the freezer.) Add all but a few teaspoons of your sauce to the center of the wok along with your diced sweet pepper and combine, letting simmer. When veggies seem done (slightly al dente is good), remove veggies (and sauce) from wok and reserve (with sauce) on your veggie prep dish.
3. Make the eggs.
Combine eggs and green onion tops in a bowl. Heat a little oil in your wok, season with a pinch of salt and szechuan pepper and throw in your whisked eggs and green onions. As it starts to cook, immediately add in your cold rice, with each grain as separate as possible, and stir so eggs are mixed in evenly with the rice. If it is too dry, you can add a teaspoon or two of sesame oil to the middle of the pan and mix in. Let egg cook for a minute or two and then add prepared tofu. You can just use half of the tofu if you like, and use the rest of the tofu in another recipe. After another minute or so, you can add the prepared veggies WITH sauce. Fold into rice until evenly distributed, and then add any remaining sauce. When flavors are distributed and warm throughout, sprinkle with sesame seeds and serve. Enjoy!