-
1
Soak rice in water, set aside.
-
2
Cut tofu in 4 slices.
-
3
Place in between a few layers of paper towel, add weight on top.
-
4
Meanwhile, mix ingredients for marinade (oil, vinegar, soya sauce, syrup, and garlic) in an airtight container.
-
5
Remove paper towels and, using a fork, gently poke both sides of the tofu slices.
-
6
Cut tofu into cubes.
-
7
Place in container with marinade, secure cover, and give it a good shake.
-
8
Set aside until ready to cook, giving it a shake once in a while.
-
9
In a large 2L glass measuring cup (or other microwave-safe container), bring vegetable broth to a boil in the microwave on maximum heat.
-
10
Drain rice.
-
11
Add onion, garlic, and rice to the vegetable broth.
-
12
Cover tightly with plastic wrap.
-
13
Return to microwave and cook 40 minutes at power level 7, stirring once.
-
14
CAUTION: Be very careful to not get burnt by steam when removing plastic wrap.
-
15
NOTE: Cooking time will vary depending on the variety of rice and the power of your microwave.
-
16
Preheat a frying pan, using whatever amount of fat your pan generally needs (mine requires none), add vegetables.
-
17
Reduce heat to medium-high.
-
18
When vegetables are cooked, set aside.
-
19
Drain tofu (keeping excess marinade).
-
20
In preheated frying pan, cook tofu until browned and crunchy.
-
21
When rice is cooked, stir in extra marinade.
-
22
Add vegetables and tofu.
