The final day of my fast food for hungry gluten-free teens features an update on the recipe my mom made when we were kids. There certainly wasn’t any tofu in mom’s recipe. I remember seeing tofu for the first time in the early seventies in a pot of water in my best friend’s fridge. Her mom was Japanese-American and tofu was common at her house. I didn’t try eating it for another 10 years. My kids love it stir fried and in fried rice. Mom used real pork bacon in her mid-western version and frozen peas and carrots. I use turkey bacon in mine. And of course, now the soy sauce is gluten-free tamari. I like Eden and San-J best even though the La Choy of childhood is gluten-free, it doesn’t have the same flavor as the better quality sauces.
This dish is really all about sauteing whatever veggies are around with turkey bacon, tofu, leftover chicken breasts chopped up, and adding soy sauce and leftover rice and serving. My teens love frozen peas and fresh broccoli in their version and I add carrots for more color.
Celery, onion, garlic, any leftover steamed veggies are good, too. I always make extra rice for fried rice as a lunch, snack, or quick dinner to clean out the fridge.
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