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Press the tofu for 2+ hours.
Chop the mushrooms into bite-size pieces.
Chop the carrots into small stalks, and the onion into cubes.
Fry the vegetables in oil on high heat for 3-5 minutes.
When the vegetables have softened, add the mushrooms and on medium-low sautee them as well.
Cube the pressed tofu.
Fry the tofu in oil with salt and pebber so a golden coating forms.
Add the tofu to the pot.
Add the rice and stir to coat in oil.
Add the listed spices into the pot as well.
Boil until rice is ready.