Tofu Fried Rice Recipe

Name: Tofu Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (1/2-inch-thick) slices green onions; 1 cup frozen peas and carrots, thawed; 4 garlic cloves, minced; 1 teaspoon minced peeled fresh ginger; 2 tablespoons sake (rice wine); 3 tablespoons low-sodium soy sauce; 1 tablespoon hoisin sauce; 1/2 teaspoon dark sesame oil; Thinly sliced green onions (optional)

Servings: persons

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 (1/2-inch-thick) slices green onions
1 cup frozen peas and carrots, thawed
4 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
2 tablespoons sake (rice wine)
3 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
1/2 teaspoon dark sesame oil
Thinly sliced green onions (optional)

1
Cook rice according to package directions, omitting salt and fat.
2
While rice cooks, heat 1 tablespoon 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 egg into small pieces. Remove from pan. Add 1 tablespoon vegetable oil to pan. Add 1 cup onions, peas and carrots, garlic, and ginger; saute 2 minutes.
3
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.
4
Using frozen peas and carrots plus bottled minced garlic and ginger speeds up preparation of this simple Chinese standby. Keep any leftover sake tightly capped in the refrigerator for up to three weeks, or you can substitute a tablespoon of rice wine vinegar for the sake.

681

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Tofu Fried Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu Fried Rice

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