Asian Fiesta

I absolutely love spicy food, the spicier the better. Though it can back fire, lol.

This dish is a spin-off from sauteed peppers that you will usually get with fajitas. I like to change things up a bit, and add in a little Asian flair (I grew up with Japanese, Korean and American cooking). Hopefully you'll enjoy the spicy yet savory veggies, tossed with tofu and spices. :D



Asian Fiesta


Prep Time: about 15 minutes
Cook Time: 30-40 minutes

Ingredients:

1 cup of Jasmine rice (uncooked)
1 1/2 cup of water
1-2 TB Extra Virgin Olive Oil (EVOO)
1/2 block of extra firm tofu cubed
1/2 medium onion sliced
1/2 medium *red bell pepper
1/2 medium *yellow bell pepper
1/2 medium *green bell pepper
3/4 cup or 3 baby bella mushrooms, sliced (1/2 large portabella mushroom sliced)
a splash of hot chili sesame oil (found in Asian/Korean food markets)
1/2 to 1 teaspoon of tamari
Sprinkle of red chili flakes (for a more spicier taste, add Korean red chili flakes)
*You can find an organic pepper mix in the frozen aisle.

Bring 1 1/2 cups water to a boil for rice. Once water has begun to boil, add rice and bring back to a boil. Lower heat to a simmer, and cover for 20 minutes.

In a medium sauce pan, heat EVOO on medium-low to medium heat. Add cubed tofu to the pan, browning on both sides. Add onion, red pepper, yellow pepper, and green pepper, stirring occasionally. Once the onions have started to turn translucent, add mushrooms. Continue cooking and stirring for about 3-4 minutes. Add the hot chili sesame oil (a little goes a long way), stirring to make sure all the veggies and tofu are covered. Allow veggies and tofu to simmer for about 1 minute. Add the tamari, stirring to ensure all ingredients are covered. Finally add the red chili flakes, stirring for about 1 minute.

Plate 1/2 cup of rice and top with the cooked veggies and tofu. Add an extra dash of tarami for taste, if needed.