Tofu Fried Rice Recipe
Servings: 4 servings
Ingredients
Tofu "Eggs"
- 1 tablespoon oil
- 1 (16 ounce) block firm tofu
- 1/2 teaspoon ground turmeric
- 1 teaspon salt
- 1/2 teaspoon garlic powder
Fried Rice
- 1 tablespoon oil
- 1 yellow onion
- 4 cloves garlic minced
- 2 teaspoons ginger freshly grated
- 4 cups frozen mixed vegetables
- 1/4 cup low sodium soy sauce
- 1 teaspoon brown sugar or coconut sugar
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon red pepper flakes
- 4 cups leftover cooked rice white or brown; cold, day old rice is best
Instructions
- Remove the tofu from the package and drain out any excess liquid.
- Heat a large skillet over medium heat. Once hot, add 1 tablespoon of oil and heat through. Using your hands or a potato masher, crumble the tofu into the pan, resembling the texture of scrambled eggs.
- Season with turmeric, salt and garlic powder and stir together until the tofu is well coated and yellowed. Let cook for about 5 minutes, then set aside.
- Into the same pan, heat another tablespoon of oil. Add the diced onion and sauté for 3-5 minutes, until softened and translucent. Add the minced garlic and grated ginger and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.
- Next, add in the frozen vegetable medley and cook, stirring occasionally, until defrosted, 5-8 minutes.
- Meanwhile, whisk together the soy sauce, brown sugar, red pepper flakes and sesame oil. Add the sauce and rice to the pot of veggies and mix well to combine.
- Carefully fold in the tofu "eggs" and leftover rice and stir well to combine and heat through. Cook for about 5 minutes, or until the rice is fully warmed. Serve with chopped green onion and enjoy!