Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tofu Fried Rice (from Cooking Light) Recipe
    Lost? Site Map

    Tofu Fried Rice (from Cooking Light)

    Tofu Fried Rice (from Cooking Light). Photo by Sharon123

    1/1 Photo of Tofu Fried Rice (from Cooking Light)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    LonghornMama's Note:

    A superfast and healthy recipe, one of the greatest hits from the Sept 2004 issue of Cooking Light. The flavors are very mild and the dish is a good way to add some tofu to your diet. I've also made this with lean boneless pork or chicken. I think instant rice is an abomination so I take a little extra time to make the real thing.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 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 green onion, in 1/2 inch slices
    • 1 cup frozen peas and carrot, thawed
    • 2 teaspoons bottled minced garlic
    • 1 teaspoon bottled minced fresh ginger
    • 2 tablespoons sake (rice wine) or 1 tablespoon rice wine vinegar
    • 3 tablespoons low sodium soy sauce
    • 1 tablespoon hoisin sauce
    • 1/2 teaspoon dark sesame oil
    • thinly sliced green onion (optional)

    Directions:

    1. 1
      Cook rice according to package directions, omitting salt and fat.
    2. 2
      While rice cooks, heat 1 T vegetable oil in a large nonstick skillet over medium-high heat.
    3. 3
      Add tofu; cook 4 minutes or until lightly browned, stirring occasionally.
    4. 4
      Remove from pan.
    5. 5
      Add eggs to pan; cook 1 minute or until done, breaking eggs into small pieces.
    6. 6
      Remove from pan.
    7. 7
      Add 1 T vegetable oil to pan.
    8. 8
      Add 1 c onions, peas and carrots, garlic and ginger; saute 2 minutes.
    9. 9
      While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil.
    10. 10
      Add cooked rice to pan; cook 2 minutes, stirring constantly.
    11. 11
      Add tofu, egg and soy sauce mixture; cook 30 seconds, stirring constantly.
    12. 12
      Garnish with sliced green onions if desired.

    Ratings & Reviews:

    • on April 02, 2014

      45

      I'll admit, I am a foodie and modified this recipe quite a bit after reading previous reviews, but it was DELICIOUS so I wanted to share. I used about 1 1/2 cups of basmati rice. I used 2 tsps of fresh minced garlic and 1 tsp of fresh minced ginger because fresh is always better! I also added 2 chopped poblano peppers and 1 chopped red bell pepper when I sautéed the vegetables. I also substituted canola oil for vegetable oil and omitted the sesame oil. I used regular tofu, not low-fat, and it took quite a bit longer to brown. The end result was delicious and much healthier than traditional fried rice!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 09, 2010

      55

      Updating this review to add a star after making this a second time. The first time I tried this recipe exactly as written, and it needed some kick on the seasoning. The second time I added ginger to the oil I used to sautee the tofu and added chili powder to the vegetables while they were cooking. The end result was so fantastic, it didn't last long at all. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 24, 2010

      45

      I admit, I used a frozen stir-fry mix, and leftover brown rice, but the flavors were delicious. Thank you for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

    Advertisement

    Nutritional Facts for Tofu Fried Rice (from Cooking Light)

    Serving Size: 1 (165 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 337.0
     
    Calories from Fat 95
    28%
    Total Fat 10.6 g
    16%
    Saturated Fat 1.8 g
    9%
    Cholesterol 105.8 mg
    35%
    Sodium 586.4 mg
    24%
    Total Carbohydrate 48.8 g
    16%
    Dietary Fiber 3.0 g
    12%
    Sugars 2.1 g
    8%
    Protein 9.4 g
    18%

    The following items or measurements are not included:

    reduced-fat firm tofu

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes