Celebrate the versatility of soy

(MCC) Soyfoods are versatile ingredients in everyday cooking. Soyfoods are enjoyed by those who follow vegetarian and vegan diets, as soy is an excellent non-animal protein source. The different consistencies and textures of soyfoods mean they can replace other ingredients with ease. They also readily take on the flavours of other ingredients.

Many Asian-inspired meals rely on soyfoods, including this dish for “Tofu Cauliflower Fried Rice” from Vegan Cooking for Beginners (Publications International, Ltd.) by the PIL editors.

Tofu Cauliflower Fried Rice

Makes 4 servings. INGREDIENTS:

3 tablespoons soy sauce 1 tablespoon plus 1 teaspoon minced fresh ginger or ginger paste, divided

2 teaspoons dark sesame oil 1 teaspoon packed brown sugar 1 teaspoon rice vinegar 1 package (14 to 16 ounces) firm

tofu, drained 2 tablespoons vegetable oil, divided 1 yellow or sweet onion, chopped 1 carrot, chopped

1⁄2 cup frozen peas

2 cloves garlic, minced

1 package (12 ounces) frozen

cauliflower rice

1 green onion, thinly sliced

DIRECTIONS:

1. Whisk soy sauce, 1 tablespoon ginger, sesame oil, brown sugar, and vinegar in small bowl. Place tofu in quart-size resealable food storage bag. Pour marinade over tofu. Seal bag, pressing out as much air as possible. Turn to coat tofu with marinade. Refrigerate 3 hours or overnight.

2. Drain tofu, reserving marinade. Cut tofu into 1-inch cubes. Heat 1 tablespoon vegetable oil in large skillet over high heat. Add tofu, stir-fry 3 to 5 minutes or until edges are browned. Transfer to bowl.

3. Heat remaining 1 tablespoon vegetable oil in same skillet. Add yellow onion and carrot; stir-fry 2 minutes or until softened. Add peas, garlic and remaining 1 teaspoon ginger; cook 2 minutes or until peas are hot. Add frozen cauliflower rice and 1⁄4 cup reserved marinade; stir-fry 5 minutes or until heated through. Return tofu to skillet; stir-fry until heated through. Top with green onion.