Thursday, April 7, 2011

Gluten Free Wok: Butternut Squash Rice with Tofu

Gluten Free Wok: Butternut Squash Rice with Tofu from Julia and Julieta on Vimeo.

Ingredients for two or three people:

  • Uncooked brown rice: 3/4 cup
  • Super firm tofu: 10 oz (280 gr)
  • Butternut squash (only the neck)
  • Leeks: 1 or 2
  • Sesame seeds: to taste
  • Tamari sauce
  • Ground Cayenne Pepper to season the tofu
  • Fresh ginger

The actual cooking has to be super fast so we need to have all the ingredients prepared as well as the condiments. That's why we previously cook the tofu and the butternut squash.


Tofu: If you want it firmer, before cutting it you can wrap it in paper towels and let sit for 10 to 15 minutes to drain any excess moisture. We cut it into 1 inch squares and season with red ground cayenne pepper. We heat oil in a nonstick pan and when it is hot we stir fry the tofu until evenly brown. Once cooked we let it rest over paper towels to absorb any excess oil.

Rice: The secret is to use cold rice. If you cook the wok with warm rice, it will be very mushy and sticky. The rice should always be chill before cooking it in a wok and it is better to use rice that's been in the fridge for at least a day. This way the grains will separate. If you don't have time to let the rice in the fridge for one day, let it cool on a plate in the freezer.
You can use the rice of your preference but brown rice has more nutritional value than white rice and you avoid the unnecessary loss of nutrients that occurs with the processing of white rice.

Leeks: chop very finely.

Butternut squash: cut it into two. We are only using the neck. Peel it with a knife or vegetable peeler. Cut it into 1/2 inches slices and then cut the slices into six pieces. Steam the rectangles for approximately 5 to 10 minutes (depending on the size of your steamer, the amount of steam, the temperature, etc.). It should be cooked but firm. You don't want to overcook it because it will soften too much and you won't have rectangles or they will mushy when you cook them in the wok. You can cool the cooked butternut squash in the fridge to stop the cooking process.

You can stir-fry the tofu and steam the butternut squash several hours ahead and have them already prepared.

Mise en place:
Once you have all the four ingredients prepared you will also need to have at hand tamari sauce, ginger and a grater.

Heat a large nonstick skillet or iron wok over high heat. Once hot add the oil, turn the heat to medium-high and add the leeks.

After we place the leeks in the wok, let them cook for a few minutes until they begin to soften, we immediately put the rest of the ingredients stirring all the time. Then the tamari sauce and finally the grated ginger. It will be ready to serve as soon as we stir everything together and everything is hot.

Once served sprinkle some sesame seeds and it's ready to eat.

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