Vegetable Paella with Tofu
Traditional paella pans are round, shallow metal pans that let the rice and vegetables cook evenly without getting mushy. A wok will do the job just as well; the wide mouth lets liquid evaporate, so the rice cooks and the other ingredients steam rather than boil.
1. Heat oil in wok over medium-high heat. Add tofu when ripples appear in oil, and season with salt. Sauté 10 minutes, or until tofu is browned, stirring occasionally. Add mushrooms, and sauté 4 to 5 minutes, or until mushrooms release liquid and begin to brown.
2. Stir in carrots, corn, tomatoes, and garlic, and sauté 2 minutes more. Stir in rice, 2 1/4 cups water, and saffron. Bring paella to a boil. Reduce heat to medium-low, cover with wok lid, and simmer 40 minutes, or until all liquid is absorbed. Add peas on surface (do not stir yet), cover, and allow peas to steam 1 to 2 minutes. Remove wok from heat, and stir in lemon juice and green onions. Season with salt and pepper.