Tofu Fried Rice (from Cooking Light)

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

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