Prep 10 mins
Cook 10 mins
I just saw this on Ellie Kreiger's show on the Food Network. I have never cooked with tofu, but this looked really good. I am trying to eat healthier, so I am posting this for future reference. If you try it, I hope you like it.
- 1 tablespoon canola oil, divided
- 1 teaspoon canola oil, divided
- 2 large garlic cloves, minced
- 4 scallions, greens included, rinsed, trimmed and thinly sliced
- 1 tablespoon minced ginger
- 4 cups cooked brown rice, can use leftovers
- 3⁄4 cup red pepper, finely diced
- 3⁄4 cup edamame, cooked, shelled
- 1⁄2 cup corn, can use fresh, frozen (thawed)
- 6 ounces firm tofu, cut into 1/4-inch cubes
- 2 eggs, beaten
- 3 tablespoons low sodium soy sauce
- Heat 1 tablespoon of oil in a wok or large skillet until very hot.
- Add the garlic, scallions and ginger and cook, stirring, until softened, about 2 to 3 minutes.
- Add the rice, red pepper, edamame, corn and tofu and stir, until heated through, about 5 minutes.
- Make a 3-inch well in the center of the rice mixture.
- Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled.
- Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly.
- Serve hot.