Kung Pao Tofu

For the tofu:
1/4 cup filtered water
2 Tbsp. shoyu
1 lb. tofu, cut into 1/2-inch cubes
1 Tbsp. sesame oil

For the rice:
1 3/4 cups filtered water
1 1/4 cup white basmati rice

For the vegetables:
2 Tbsp. sesame oil
1 cup onion, cut into a 1/2-inch dice
1/2 cup red bell pepper, diced
1/4 tsp. crushed red pepper flakes
1/4 cup shitake mushrooms, sliced thin
1 Tbsp. ginger, peeled and minced
1 small bok choy (3 cups), cut into a 1/2-inch dice
1/4 cup filtered water or vegetable stock
1 cup purple cabbage, julienned
1/2 cup snow peas
1 Tbsp. + 2 tsp. Italian parsley, chopped
1 tsp. hot sauce (optional)
Sea salt, to taste
Black pepper, fresh ground, to taste

• Combine all the ingredients for the tofu in a bowl and let sit for at least 20 minutes.
• Place on a well-oiled baking sheet or casserole dish and bake at 375°F until golden brown, approximately 15 minutes. (Convection ovens work best for this purpose.) Place in a large mixing bowl.
• Bring the water and rice to a boil. Cover, reduce the heat to low, and cook until all the liquid is absorbed, approximately 10 minutes. Fluff with a fork.
• Place the sesame oil in a large sauté pan on medium-high heat. Add the onion, bell pepper, pepper flakes, mushrooms, and ginger and cook for 5 minutes, stirring frequently. Add the bok choy and water or stock and cook for 5 minutes, stirring occasionally. Add the cabbage and snow peas and cook for 5 minutes, stirring occasionally.
• Add the vegetables to the tofu and gently mix well. Add the rice and remaining ingredients and gently mix well.

Variations: Countless variations are possible. Tempeh or ulu (breadfruit) may be used instead of tofu. Different marinades and sauces may be used for the tofu. The rice may be replaced with other grains or even beans. Different vegetables of your liking may be used.

Makes 8 cups