Serves 4 as a main dish.
2 tsp peanut oil
1 clove garlic, minced
1/2 tsp minced (or grated) ginger root
1/4 cup chopped scallions
1/4 cup diced bell pepper (any color)
1 cup chopped mushrooms (any type; I like cremini)
1 cup trimmed and thinly sliced Brussels sprouts
1 cup drained extra-firm tofu, cut into 1/2-inch cubes
3 cups cooked and cooled white or brown rice
1 Tbsp sesame oil
1-2 Tbsp reduced-sodium soy sauce, to taste
Fresh black pepper, for garnish
Heat a wok or large frying pan over medium-high heat. When the pan is hot, pour in the peanut (or other neutral) oil.
Add the garlic and ginger, and stir for 15 seconds. Then, toss in the scallions, bell pepper, mushrooms and Brussels sprouts. Cook, stirring constantly, for 1-2 minutes, until the sprouts are bright green and tender.
Mix in the tofu, and stir-fry for 1 minute. Use your hands to break apart the cooled rice as you add it to the wok. Stir quickly, so the rice doesn't stick to the wok. Add the sesame oil, and stir quickly. Then, pour in the soy sauce. Keep stirring until all of the ingredients are incorporated.
Sprinkle with fresh black pepper (optional, but delicious).