- 2 tablespoons [30 mL] soy sauce
- 1 tablespoon [15 mL] wine vinegar
- 1 tablespoon [15 mL] water
- 1/2 pound [227 g] bean curd cubes
- 1 teaspoon [5 mL] oil
- 1 tablespoon [15 mL] freshly chopped basil
- 1 tablespoon [15 mL] freshly chopped thyme
- 1 tablespoon [15 mL] freshly chopped chives
- 1 cup [250 mL] boiled rice
- 1 medium-size tomato, cut into segments
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- Mix together soy sauce, wine vinegar and water.
- Mix in bean curd cubes; leave to marinate for 1 hour.
- Drain.
- Into a nonstick frypan, heat oil; brown bean curd cubes in hot oil.
- Mix in basil, thyme, chives, boiled rice and tomato segments.
- Reheat and serve.
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