Tofu Fried Rice
Source: Cooking Light 9/04 (found by Lauren)
2 cups uncooked instant rice (can sub 2 cups cooked brown rice)
2 T vegetable oil, divided
1 (14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch) cubes
2 large eggs, lightly beaten
1 cup (1/2-inch-thick) slices green onions
1 cup frozen peas and carrots, thawed (can add other veggies like broccoli, mushrooms, etc)
2 tsp bottled minced garlic (can use fresh)
1 tsp bottled minced fresh ginger (can use fresh)
2 T sake (can sub 1 T rice wine vinegar)
3 T low-sodium soy sauce
1 T hoisin sauce
1/2 teaspoon dark sesame oil
Thinly sliced green onions (optional)
Cook rice according to package directions, omitting salt and fat. (or use 2 cups regular rice, already cooked)
While rice cooks, heat 1 tablespoon vegetable oil in a 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 minute or until done, breaking egg into small pieces. Remove from pan. Add 1 tablespoon vegetable oil to pan. Add 1 cup onions, peas and carrots, garlic, and ginger; sauté 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. Garnish with sliced green onions, if desired.
4 servings (serving size: 1 1/2 cups)