Confetti Rice with Baked Tofu and Green Onion Omelet Strips

Name: Confetti Rice with Baked Tofu and Green Onion Omelet Strips
Yield: Makes 4 Servings
Ingredients: 1 large egg; 1 tablespoon plus 1/3 cup water; 2 tablespoons plus 1/2 cup thinly sliced green onions; 3 tablespoons soy sauce; 2 1/2 teaspoons oriental sesame oil; 3 teaspoons vegetable oil; 8 ounces broccolini, trimmed, cut into 1-inch lengths, or 2 cups broccoli florets; 1 cup chopped carrots; 2 tablespoons finely chopped peeled fresh ginger; 3 garlic cloves, minced; 3 cups chilled cooked medium-grain white rice (about 1 cup uncooked); 1 8-ounce package teriyaki-seasoned baked tofu, cut into 1/4x1-inch pieces; 2 tablespoons unseasoned rice vinegar

By Marie Simmons

September 30, 2001

Recipe notes