|Tofu Scramble & Rice|
Now, since I don't cook this, I really can't comment on it. The only thing I can say is that I'm so glad he uses an iron skillet. I personally think food tastes better when cooked in iron, but that's me.
When he first made this, I thought this looked like scrambled eggs. I thought it was going to be bland, but surprisingly it isn't and it goes great with rice (actually, there's curry powder in this). In fact, this is one of those dishes I look forward to as left overs. Unlike some other leftovers, this one keeps flavor and is fantastic mixed up in rice. I tend to have it as my evening shift dinner and I think it is a good match. It is light and delicious.
Next is the mushrooms. Whatever is on sale at the store is what we get, but no matter what, they work. I think at some point, he wants to experiment with rice and move us from white rice to something else.
Fourth, we've used both soft and firm tofu and it seems to turn out the same both ways, but the softer tofu is definitely better.
[Edit from Husband: I usually add some salt to the rice, both as a counterpoint to the mushrooms and so the rice can stand on its own. We usually end up with some rice left over.]
If you can check out this book, do. We haven't fully explored this book yet, but just from this recipe, I think that there is probably more in here we'll love. We just haven't tried many yet. This recipe is (for the moment) in our rotation of recipes.
PS: I'm still looking into affiliate programs for books so you can visit a site to check out the book. Any favorites? Any not so favorites? Leave me a comment. (Amazon is out.)