Tofu Fried Rice (from Cooking Light) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. 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.
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