Celebrate the versatility of soy

By Metro Creative

Soyfoods are versatile ingredients in everyday cooking. Soyfoods are enjoyed by those who follow vegetarian and vegan diets, as soy is an excellent non-animal protein source. The different consistencies and textures of soyfoods mean they can replace other ingredients with ease. They also readily take on the flavors of other ingredients.

Many Asian-inspired meals rely on soyfoods, including this dish for “Tofu Cauliflower Fried Rice” from “Vegan Cooking for Beginners” (Publications International, Ltd.) by the PIL editors.

Tofu Cauliflower Fried Rice

Makes 4 servings

3 tablespoons soy sauce

1 tablespoon plus 1 teaspoon minced fresh ginger or ginger paste, divided

2 teaspoons dark sesame oil

1 teaspoon packed brown sugar

1 teaspoon rice vinegar

1 package (14 to 16 ounces) firm tofu, drained

2 tablespoons vegetable oil, divided

1 yellow or sweet onion, chopped

1 carrot, chopped

½ cup frozen peas

2 cloves garlic, minced

1 package (12 ounces) frozen cauliflower rice

1 green onion, thinly sliced

1. Whisk soy sauce, 1 tablespoon ginger, sesame oil, brown sugar, and vinegar in small bowl. Place tofu in quart-size resealable food storage bag. Pour marinade over tofu. Seal bag, pressing out as much air as possible. Turn to coat tofu with marinade. Refrigerate 3 hours or overnight.

2. Drain tofu, reserving marinade. Cut tofu into 1-inch cubes. Heat 1 tablespoon vegetable oil in large skillet over high heat. Add tofu, stir-fry 3 to 5 minutes or until edges are browned. Transfer to bowl.

3. Heat remaining 1 tablespoon vegetable oil in same skillet. Add yellow onion and carrot; stir-fry 2 minutes or until softened. Add peas, garlic and remaining 1 teaspoon ginger; cook 2 minutes or until peas are hot. Add frozen cauliflower rice and 1/4 cup reserved marinade; stir-fry 5 minutes or until heated through. Return tofu to skillet; stir-fry until heated through. Top with green onion.