I think everybody thought the fried banana was as awesome as I do. It is so easy to make. The wrapper is called spring roll pastry—you can get it at any Asian grocery store. All you do is cut a banana in half place it on the wrapper, wet the edges of the wrapper and fold it up. After a quick dunk it some hot oil and bam, you have a delicious treat.
The fried rice seemed to go over well too. It is one of my favourites , so I am glad it was well received. Next week is spaghetti night, and vegan crème Brulee.
Tofu Fried rice
2 cups cooked rice
2 tablespoons vegetable oil, divided
1 (14 ounce) package reduced-fat firm tofu, drained and cut into 1/2 inch cubes
1 red pepper chopped
1 cup green onion, in 1/2 inch slices
1 cup frozen peas and carrot, thawed
2 teaspoons bottled minced garlic
1 teaspoon bottled minced fresh ginger
2 tablespoons sake (rice wine) or 1 tablespoon rice wine vinegar
3 tablespoons low sodium soy sauce
1 tablespoon hoisin sauce
1/2 teaspoon dark sesame oil
thinly sliced green onion (optional)
Cook rice according to package directions, omitting salt and fat.
While rice cooks, heat 1 T vegetable oil in a large nonstick skillet over medium-high heat.
Add tofu; cook 4 minutes or until lightly browned, stirring occasionally.
Remove from pan.
Remove from pan.
Add 1 T vegetable oil to pan.
Add 1 c onions, peas and carrots, garlic and ginger; saute 2 minutes.
While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil.
Add cooked rice to pan; cook 2 minutes, stirring constantly.
Add tofu, and soy sauce mixture; cook 30 seconds, stirring constantly.
Garnish with sliced green onions if desired.