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Archive for August 16th, 2010

Here’s another after-work dinner fav. Use packaged frozen rice, frozen peas and carrots, and bottled minced ginger and garlic. What could be easier after a tough day? Very tasty!

Tofu fried rice (from My Recipes)

2 cups packaged frozen rice (I used brown rice)

2 tablespoons canola oil, divided

1 14-ounce package firm tofu, drained and cut into 1/2″ cubes

2 large eggs, lightly beaten

1 cup green onion slices (1/2″ thick)

1 cup frozen peas, carrots, and corn, thawed

2 teaspoons bottled minced garlic

1 teaspoon bottled minced fresh ginger

2 tablespoons sake (rice wine)

3 tablespoons soy sauce

1 tablespoon hoisin sauce

1/2 teaspoon dark sesame oil

Cook rice according to package directions (3 minutes in microwave for mine)

Heat 1 tablespoon canola oil in 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 minutes or until done, breaking egg into small pieces. Remove from pan. Add 1 tablespoon canola oil to pan. Add 1 cup onions, peas/carrots/corn, garlic, and ginger; saute 2 minutes.

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. Makes 4 servings.

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