- 3/4 cupof short brown rice
- 4 cupsof butternut squash
- 2 cupsof leek
- 2 cupsof super firm tofu
- 1/10 cupof ground cayenne red pepper
- 1/10 cupof Tamari sauce
- 1/10 cupof fresh ginger
- 1/15 cupof black sesame seeds
Cook the rice in a rice cooker or in a pot with water. Do not add salt or anything.
Take the butternut squash and cut off and discard the stem end. Next, cut it in two. Use the neck part. Peel the skin of the butternut squash with a vegetable peeler. Slice the butternut squash into 1/2 inch slices. Cut the slices in six.
Heat water and prepare a steamer. Chop two leeks. Steam the butternut squash rectangles until cooked but firm (not very soft).
Slice super firm tofu into 1/2 inch pieces. Then cut tofu into 1 inch squares. Season it with ground cayenne red pepper.
When the butternut squash is ready, let it cool at a room temperature. If it is too soft than put it in the fridge.
Precook the tofu. Heat olive oil in a medium pan. Cook stirring often until evenly brown. Put the cooked tofu on a paper towel to absorb any excess oil.
Heat a wok and when it is very hot pour oil through the walls. First cook the leeks for a couple of minutes. When the leeks are soft add the tofu squares. Add the butternut squash pieces. Add the cool rice. Stir everything together. Add Tamari sauce. Finally, grate fresh ginger. Add black sesame seeds.