Tofu Fried Rice (from Cooking Light)

Recipe by LonghornMama
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 1
    tablespoon hoisin sauce
  • 12
    teaspoon dark sesame oil
  • thinly sliced green onion (optional)
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DIRECTIONS

  • Cook rice according to package directions, omitting salt and fat.
  • While rice cooks, heat 1 T 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 eggs into small pieces.
  • Remove from pan.
  • Add 1 T vegetable oil to pan.
  • Add 1 c onions, peas and carrots, garlic and ginger; saute 2 minutes.
  • 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.
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