Tofu Fried Rice
This healthy dish features crispy tofu, colorful veggies, and perfectly seasoned rice for a delightful fusion of taste and tradition.
Servings 4 people
Calories 162kcal
Cost $9.00
Equipment
- 1 Baking sheet
- 1 Clean Kitchen Towel
- 1 Large Pot
- 1 Medium Bowl
- 1 Large skillet
Ingredients
Dish Components
- 1 cup Extra-firm Tofu (8 oz yields one cup)
- 1 cup Long-Grain Rice
- 5 cloves Minced Garlic (Reserve one clove of garlic for sauce)
- 1 cup Green Onion (Chopped)
- 1 can Peas and Carrots (Can substitute for frozen peas and carrots)
Sauce
- 3 tbsp Low Sodium Soy Sauce
- 1 tbsp Peanut Butter (Can substitute for any type of nut butter)
- 2 tbsp Brown Sugar (Can substitute for maple syrup)
- 1 tsp Sriracha Chili Sauce (Optional)
- 1 tsp Toast Sesame Oil (Optional // Can substitute for vegetable or avocado oil)
Instructions
- Preheat your oven to 400 degrees ℉ and prepare a baking sheet with parchment paper.
- While waiting for the oven to heat up, take your tofu and wrap it snugly in a clean, absorbent kitchen towel. Place something weighty on top (like a skillet) to press out any excess liquid.
- Once the oven is preheated, dice the tofu into cute 1/4-inch cubes and lay them out on the baking sheet. Bake for a golden 26-30 minutes, aiming for those crispy edges and a firm texture. If you prefer a softer tofu, take it out around the 26-28 minute mark. Set aside.
- While the tofu is baking, let's focus on the rice. Boil 12 cups of water in a large pot. Once it's boiling, toss in the rinsed rice and give it a good stir. Boil uncovered on high for 30 minutes, then strain. Return the rice to the pot, away from the heat, cover with a lid, and let it steam away for another 10 minutes.
- As the rice and tofu are cooking, whip up a sauce by combining the soy sauce, minced garlic, peanut butter, brown sugar, sriracha (optional), and toasted sesame oil (optional) in a medium-sized mixing bowl. Mix until blended. Taste and tweak the flavor as needed – more soy sauce for saltiness, extra peanut butter for creaminess, a touch of brown sugar for sweetness, or a dollop of sriracha for that hint of heat.
- Once the tofu has finished baking, toss it straight into the sauce and let it sit for 5 minutes, stirring occasionally.
- Grab a large metal or cast iron skillet, heat it up over medium heat, and use a spoon to transfer the tofu into the pan, leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, until you've got that perfect deep golden brown on all sides. Adjust the heat if things are sizzling too quickly. Once done, set the tofu aside.
- In that still-sizzling pan, add garlic, green onions, and peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season them with soy sauce.
- Add the cooked rice, the crispy tofu, and the remaining sauce. Give it a good stir over medium-high heat for 3-4 minutes.
- Serve immediately with extra sriracha for heat (optional). Leftovers keep well in the refrigerator for 3-4 days. Reheat in a skillet over medium heat or in the microwave.
Nutrition
Calories: 162kcal | Carbohydrates: 23g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 522mg | Potassium: 268mg | Fiber: 1g | Sugar: 8g | Vitamin A: 275IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 2mg