Ingredients:
- 3/4 cup chopped onion
- 1 serrano chile, chopped
- 2 tablespoons California dried plum purée
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon tomato paste
- 3 tablespoons vegetable oil
- 4 cups cooked brown basmati rice
- 8 ounces firm tofu, diced
- 1/2 cup diced California dried plums
- 1/2 cup peas
- 1/2 cup chopped scallions
- 1/4 cup chopped roasted unsalted peanuts
- 1/4 cup julienned carrot
- 1/4 cup peeled, seeded cucumber cut into thin half-moons
In a food processor or blender, process onion and chile to make a paste. In a small bowl, whisk together dried plum purée, soy sauce, sugar and tomato paste. In a large nonstick skillet, heat oil over high heat. Add onion mixture and cook 1-2 minutes.
Add dried plum mixture, rice and tofu; stir-fry about 5 minutes or until hot. Add diced dried plums, peas and scallions and stir-fry 2 minutes more. Transfer to a serving bowl or individual plates and garnish with peanuts, carrot and cucumber.
