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Tofu Fried Rice (from Cooking Light)

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“A superfast and healthy recipe, one of the greatest hits from the Sept 2004 issue of Cooking Light. The flavors are very mild and the dish is a good way to add some tofu to your diet. I've also made this with lean boneless pork or chicken. I think instant rice is an abomination so I take a little extra time to make the real thing.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 cups uncooked instant rice
  • 2 tablespoons 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 green onion, in 1/2 inch slices
  • 1 cup frozen peas and carrot, thawed
  • 2 teaspoons bottled minced garlic
  • 1 teaspoon bottled minced fresh ginger
  • 2 tablespoons sake (rice wine) or 1 tablespoon rice wine vinegar
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 12 teaspoon dark sesame oil
  • thinly sliced green onion (optional)

Directions

  1. Cook rice according to package directions, omitting salt and fat.
  2. While rice cooks, heat 1 T vegetable oil in a large nonstick skillet over medium-high heat.
  3. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally.
  4. Remove from pan.
  5. Add eggs to pan; cook 1 minute or until done, breaking eggs into small pieces.
  6. Remove from pan.
  7. Add 1 T vegetable oil to pan.
  8. Add 1 c onions, peas and carrots, garlic and ginger; saute 2 minutes.
  9. While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil.
  10. Add cooked rice to pan; cook 2 minutes, stirring constantly.
  11. Add tofu, egg and soy sauce mixture; cook 30 seconds, stirring constantly.
  12. Garnish with sliced green onions if desired.

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