Ingredients:
1 cup uncooked brown rice
1/2 cup water
1/3 cup MAGGI TASTE OF ASIA Cooking Soy Sauce
1/4 cup granulated sugar
1 box (14 ounces) firm tofu, drained and cut into 1-inch pieces
1 cup dry-roasted peanuts
1 large red bell pepper, cut into 1/2-inch pieces
1 large green bell pepper, cut into 1/2-inch pieces
1 large mango, peeled, pitted and cut into 1/2-inch pieces
1/2 cup chopped cilantro or parsley
3 tablespoons sesame oil
1 tablespoon MAGGI TASTE OF ASIA Chili Sauce
4 cloves garlic, crushed
1 teaspoon dried mustard
Directions:
PREPARE rice according to package directions. Cool to room temperature.
COMBINE water, soy sauce and sugar in large saucepan. Add tofu. Heat to boiling over medium-high heat. Reduce heat to medium-low; cook for about 10 minutes or until liquid is reduced to about 1/4 cup. Cool to room temperature.
COMBINE rice, peanuts, bell peppers, mango and cilantro in large bowl. Combine oil, chili sauce, garlic and mustard in small bowl. Stir into rice mixture. Stir in tofu and cooking liquid. Refrigerate for 1 to 2 hours.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
30 minutes
Cooling Time: 60 minutes
Servings: 6
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