Tofu and Vegetable Fried Rice
Serves | 4 |
Dietary | Vegetarian |
Ingredients
- 1 Block tofu (cut into cubes)
- 2 eggs (beaten)
- 1 Tbsp olive oil
- 2 Tsp ginger (minced)
- 2 Cloves garlic (minced)
- 1/2 cup green onions (finely chopped)
- 2 carrots (diced)
- 1 stalk of celery (diced)
- 2 Handfuls button mushrooms (sliced)
- 1 red pepper (thinly sliced)
- 1 head broccoli (chopped)
- 1 cup frozen peas
- 1 3/4 Cups cooked and cooled brown rice
- 3 Tbsp soy sauce
- 2 Tbsp mirin
- 1 Tbsp hoisin sauce
- 1/2 Tsp chili sauce (I like sriracha)
- 1/2 Tsp sesame oil
Note
This works best with day old rice so it's a perfect way to use up your leftovers! It also makes an excellent clean out your fridge meal -- use any vegetables you have on hand. Chicken or shrimp would also be great instead of the tofu.
Directions
1. | Heat 1/2 tbsp olive oil over medium high heat in a large wok or skillet and saute tofu until golden brown, about 10 minutes. Remove from pan and set aside. |
2. | Turn heat down to medium, and add egg. Scramble egg into small pieces, about 3 minutes. Once done, remove to plate and set aside. |
3. | Add remaining 1/2 tbsp of olive oil and turn heat back up to medium high. Add garlic, green onion, carrot, celery, and ginger and sauté until soft, about 5 minutes. Add red pepper, mushrooms, and broccoli and continue to stir fry until vegetables are tender, about another 5-8 minutes. |
4. | Add rice and stir to break up any large clumps of rice and to distribute it throughout. Add frozen peas and stir to combine. |
5. | Combine soy sauce, mirin, hoisin, sesame oil, and chili sauce. Add back tofu, egg, and sauce to wok and mix until everything is coated. |