Tofu Fried Rice
30 Minutes
Asian/ Asian Fusion
Serves: 6
Ingredients
14 oz of firm or extra-firm tofu, drained and pressed
1 tablespoon of olive oil
1 1/2 tablespoons of soy sauce
1 1/2 tablespoons of cornstarch
2 8.5oz packs of Royal® Microwaveable Yellow Rice
1 tablespoon of cooking oil
5 cloves of garlic, finely minced
1 inch of ginger, peeled and finely minced (about 1 tablespoon)
1 1/2 cups of yellow onion, chopped
12–16 ounce bag of frozen mixed vegetables
4 tablespoons of soy sauce
2 tablespoons of sesame oil
Preparation
- Break the tofu into large chunks that are about 1 1/2 inches big (very roughly). The tofu will break up more in the pan so start with larger chunks. Place it in a large bowl and toss with soy sauce and cornstarch.
- In a large skillet, heat the olive oil over medium heat. Add in the tofu chunks and stir to combine and continue to cook for about 8 minutes. You want the tofu to be completely warmed through and broken up a bit more. Once it starts to get crispy around the edges, remove from the heat and set aside.
- While the tofu cooks, prepare the rest of the dish (or do it in the same skillet that you cooked the tofu).
- Over medium heat, heat your oil until hot. Add in the garlic, ginger, and onion. Saute for 5 minutes and then add in frozen vegetables. Saute for 5 additional minutes, stirring frequently until the vegetables are heated through.
- Stir in the rice, soy sauce, and sesame oil. Once fully combined, let the rice cook, untouched for a couple of minutes. When it is just beginning to stick to the bottom of the pan a bit, stir again and repeat this a few times. This helps get a tiny bit of crispiness on the bottom of the rice. Stir in the tofu. Remove from heat and ENJOY!
