3/4 cup chopped onion 1 serrano chile, chopped 2 tbsp California dried plum puree 2 tbsp soy sauce 2 tbsp brown sugar 1 tsp tomato paste 3 tbsp vegetable oil 4 cups cooked brown basmati rice 8 oz firm tofu, diced 1/2 cup 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.
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