Tofu Fried Rice
This easy fried rice is also very versatile to make. You can use any other vegetables that you have on hand. Feel free to add some scrambled eggs if you want extra protein boost. The leftover can be kept in the fridge for at least two days.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
sesame oil
dark |
|
| 10 ½ | ounces |
tofu
firm, cut into 1/2inch cubes |
|
| 2 | cloves |
garlic
minced |
|
| 1 | teaspoon |
ginger
ground |
|
| 10 | ounces |
green peas
thawed |
|
| 1 | cup |
mung bean sprouts
|
|
| 1 | cup |
mushrooms
sliced |
|
| 4 |
scallions, spring or green onions
sliced |
|
|
| 2 | medium |
carrots
cut into diagonal slices |
|
| 4 | cups |
rice
brown, chilled |
|
| ½ | cup |
almonds
slivered, toasted |
*
|
| ¼ | cup |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
sesame oil
dark |
|
| 303.5 | ml/g |
tofu
firm, cut into 1/2inch cubes |
|
| 2 | cloves |
garlic
minced |
|
| 5 | ml |
ginger
ground |
|
| 289 | ml/g |
green peas
thawed |
|
| 237 | ml |
mung bean sprouts
|
|
| 237 | ml |
mushrooms
sliced |
|
| 4 | each |
scallions, spring or green onions
sliced |
|
| 2 | medium |
carrots
cut into diagonal slices |
|
| 946 | ml |
rice
brown, chilled |
|
| 118 | ml |
almonds
slivered, toasted |
*
|
| 59 | ml |
soy sauce, tamari
|
|
Directions
Heat oil in large skillet or wok over medium-high heat.
Stir-fry tofu in oil with garlic and ginger 3 minutes.
Add peas, bean sprouts, mushrooms, onions and carrots.
Stir-fry until peas and carrots are tender.
Stir in rice, almonds and soy sauce; heat thoroughly.
