with Tempeh and Peanuts
Before starting, cook and chill rice.
- 2 cups cooked, cold long-grain white rice
- 1/4 cup canola oil
- 1 clove garlic, minced
- 1 seeded and diced green bell pepper
- 1/4 pound chopped mushrooms
- 1/2 pound cooked tempeh
- 1/2 cup salted and roasted peanuts
- 2 tablespoons soy sauce
- 1-2 tomatoes, in wedges
- cucumber, in slices
- egg replacer, equivalent of 2 eggs, or scrambled tofu, optional
If using scrambled tofu, prepare beforehand.
Cube and saute tempeh.
Rub cooked rice with wet hands so all grains are separated; set
If using egg replacer, in a small bowl, lightly beat with salt.
(If using egg replacer, mix replacer with 1/4 teaspoon salt.
Place wok over medium heat; when hot, add 1 tablespoon oil.
When oil is hot, add egg replacer and cook, stirring occasionally,
until soft curds form; remove from wok and set aside.
If using scrambled tofu, use your favorite recipe.)
Heat wok to medium-high; add 1 tablespoon oil to wok (this will
be the second tablespoon of oil if you cooked the egg replacer in
When oil is hot, add onion and garlic.
Stir fry until onion is soft; then add bell pepper, mushrooms, tempeh,
Stir fry until heated through, about 2 minutes.
Remove from wok and set aside.
Pour remaining 2 tablespoons oil into wok.
When hot, add rice and stir fry until heated through, about 2 minutes.
Stir in tempeh and soy.
If using scrambled tofu or egg replacer, stir into mixture until
curds are in small pieces.
Garnish with tomato and cucumber slices.