Tofu Fried Rice
This is less of a recipe and more of an idea. I hate it when people post this type of thing, but it was too yummy not to share. I have no idea what amounts I used. If you’d like to make it yourself, this recipe looks pretty good.
I started off by frying a package of extra firm tofu. I use Mori-Nu brand. I like it because it’s shelf stable. I prepped the tofu by placing the block between two plates, paper towels on top and bottom, and a large can of tomato sauce on top. This prep method helps the tofu to brown up better when frying and if you’re marinating, it helps to be able to absorb more of the flavors. I highly recommend marinating tofu, but I never plan that far ahead.
After my tofu was browned on both sides, I removed it from the pan and scrambled an egg. I transferred the egg to the plate with the tofu and set to defrosting my stir fry veggie mix. It has baby corn, water chesnuts, brocoli, snow peas, carrots, and red peppers. I buy a huge bag at Sam’s Club. I removed the veggies to the reserve plate and put a little olive oil and sesame oil in the pan.
Sesame oil should be used in small amounts because it has a strong flavor. It’s very tasty. I added about a cup and a half of leftover rice to the pan and used a spatula to break it up. It’s good to use leftover rice because it’s a little dryer. I made it the day before in a rice cooker. I use short-grain (or sticky) rice. I shook on some soy sauce and red pepper flakes and added the tofu, egg, and veggies back to the pan. After a couple of more minutes to get everything warmed back up and well incorporated…I had easy fried rice. Yum!