Tofu fried rice is my absolute favorite, I eat this all the time, especially for dinner. Sometimes I swap out the rice for wheat pasta. I try not to fry anything so the difference here is that I add the tofu to fresh steamed rice, whereas this recipe fries the rice. Here is how to make this super yummy dish:
- 2 cups uncooked instant rice
- 2 tablespoons vegetable oil, divided
- 1 (14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch) cubes
- 2 large eggs, lightly beaten
- 1 cup (1/2-inch-thick) slices green onions
- 1 cup frozen peas and carrots, thawed
- 4 garlic cloves, minced
- 1 teaspoon minced peeled fresh ginger
- 2 tablespoons sake (rice wine)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- ½ teaspoon dark sesame oil
- Thinly sliced green onions (optional)
- Step 1 Cook rice according to package directions, omitting salt and fat.
- Step 2 While rice cooks, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Add eggs to pan; cook 1 minute or until done, breaking egg into small pieces. Remove from pan. Add 1 tablespoon vegetable oil to pan. Add 1 cup onions, peas and carrots, garlic, and ginger; sauté 2 minutes.
- Step 3 While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil. Add cooked rice to pan; cook 2 minutes, stirring constantly. Add tofu, egg, and soy sauce mixture; cook 30 seconds, stirring constantly. Garnish with sliced green onions, if desired.
Tofu rice is super yummy!
