- Calories 472
- Fat 21g (2 g saturated fat)
- Cholesterol 0mg
- Fiber 8g
- Protein 18g
- Carbohydrate 52g
- Sodium 960mg
- Sugar 4g
Tofu Fried Rice
Max Kelly
This is a great, straightforward weeknight recipe, packed with vegetables and whole-grain brown rice. Plus, it satisfies a take-out craving without too many calories or sodium. Normally it’s great to get all your ingredients prepped before proceeding with the recipe, but here, it’s worth getting the rice on the stove before starting to prep the vegetables and pouring the condiments. When cooking the tofu, don’t disturb the planks too often. That will ensure a crisp, brown coating.
How to Make It
Step 1
Cook rice according to package directions.
Step 2
Meanwhile, cut tofu lengthwise into 3 pieces. Heat 2 tablespoons canola oil in a large nonstick skillet over medium-high. Add tofu and cook until well browned, about 4 minutes per side. Transfer to a cutting board and cut into bite-size pieces; set aside.
Step 3
Add remaining 1 tablespoon canola oil to skillet and heat over medium-high. Add Broccolini, carrot, and onion and cook, stirring frequently, until tender and carrot is lightly golden, 6 to 8 minutes. Stir together soy sauce, rice vinegar, and sesame oil in a small bowl. Add soy mixture and cooked rice to skillet and stir to combine, then add tofu. Cook until mixture is heated through, 2 to 3 minutes. Serve with sriracha.
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Denise33
2018-01-15T21:39:36-05:00
This was delicious! The only thing I did differently was to cut the tofu into bite sizes while it was coking because I wanted it browned on all sides, and I did not serve with sriracha sauce. Added a teeny bit of garlic while the veggies were cooking. Very, very good. This will enter our mostly-vegetarian menu rotation. Thanks!
Denise in Austin, Texas
