Tofu Fried Rice (From Cooking Light) Recipe

Name: Tofu Fried Rice (From Cooking Light)
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 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)

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 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)

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.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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 (From Cooking Light) 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.

That's it — enjoy your meal!

Tofu Fried Rice (From Cooking Light)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions