Make it: Tofu Fried Rice


Over the past few years, my love for tofu has grown. As a vegetarian it is a great source of my daily protein, so I am always looking for meals that can incorporate it with. I have also been know to just eat grilled or fried tofu on it's own (thank you, Whole Food salad bar). A few months ago, I was flipping through a Real Simple magazine and stumbled upon a tofu fried rice recipe. I added to my pile of clipped recipes and continued reading. In the winter we are always looking for heartier meals, and this fried rice sounded perfect for a cold day!


The recipe and ingredients are pretty simple. As usual, I grabbed everything from Trader Joe's. Side note, they offer quite a few options for tofu including firmness levels and flavors.

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.



Overall, this took about 30 minutes to make. Once the rice is cooked, it's a breeze. The recipe originally called for 1/2 yellow onion, but I do not like them so I kept them out. The sauce is amazing and the fresh veggies keep it light.


Give it a try and taste for yourself. In the comment section, let us know what your favorite hearty meals are for the winter!

Ingredients

1 cup long-grain brown rice

1 14-oz. pkg. extra-firm tofu, drained and patted dry

3 tablespoons canola oil, divided

1 pound Broccolini, chopped

1 medium carrot, chopped

¼ cup soy sauce

2 tablespoons rice vinegar

1 tablespoon sesame oil

Sriracha or chili garlic sauce, for serving

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