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.