After we were forced to abandon our raft on the outskirts of Budapest, we were graciously invited to stay at a friend’s house while we figured out what to do next. In a feeble attempt to reciprocate her hospitality, my friend used our cheap leftover food from the rafting adventure to create a restaurant-worthy entree. No need to order greasy Chinese take-out anymore. Enjoy!
Prep time: 10 minutes
Cook time: 35 minutes
- 2 1/2 c dry rice (white or brown)
- 2 onions, chopped or sliced
- 1 1/2 c peanuts (unsalted is better)
- 3 carrots, washed and shredded
- several broccoli florets, chopped
- 2 tomatoes, diced
- 12.5 oz/360 g tofu, cubed
- 3 garlic cloves (more to taste), finely chopped
- 1 tbsp Chinese Five Spice
- pinch of chili powder or crushed red pepper
- 1 1/2 tbsp oil of your choice
- salt and pepper to taste
In a pot, soak rice in 6 cups of water. Bring water to a boil, then simmer for about 30 minutes or until rice is soft.
While it heats, wash and shred carrots, chop onions, dice tomatoes, chop garlic, and cube tofu. 20 minutes after rice has begun cooking, heat the oil in a large saucepan over medium heat, then add vegetables and spices. Cook for 10 minutes, stirring every so often to avoid sticking. You want the vegetables and tofu to marinate in the spices, so remove when they have reached your desired taste.
Serve a few scoops of rice on a plate, then top with the vegetable medley.
Yields 6 servings