Tofu Fried Rice from Cooking Light
Revitalize your weeknight dinners with Cooking Light's Tofu Fried Rice – a quick, healthy, and flavor-packed twist on a classic takeout favorite. This recipe combines golden, crispy cubes of marinated tofu with vibrant veggies like carrots, peas, and scallions, all stir-fried with nutty sesame oil and a savory blend of soy and hoisin sauces. With hearty, fiber-rich brown rice as the base and a touch of fresh ginger and garlic for aromatic depth, this dish delivers on both nutrition and taste. Ready in just 35 minutes and perfect for meal prep, this vegetarian delight is your go-to for an easy, budget-friendly crowd-pleaser.
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 4 stalks scallions, thinly sliced
- 4 cups cooked brown rice
- 2 large eggs, lightly beaten
- 1 tbsp hoisin sauce
- 0.5 tsp black pepper
Instructions
Drain the tofu and press it to remove excess moisture. Cut the tofu into small cubes.
In a small bowl, combine 2 tablespoons of soy sauce with 1 tablespoon of sesame oil. Toss the tofu cubes in the mixture and let them marinate for 5 minutes.
Heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the marinated tofu cubes and cook for 6-8 minutes, turning occasionally, until they are golden and crispy. Remove the tofu from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and ginger and sauté for 1 minute until fragrant.
Add the diced carrots to the skillet and cook for 3-4 minutes, stirring frequently, until they begin to soften. Stir in the frozen peas and cook for an additional 2 minutes.
Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until they are just set, then mix them with the vegetables.
Add the cooked brown rice to the skillet, breaking up any clumps with a spatula. Drizzle the remaining 1 tablespoon of soy sauce and 1 tablespoon of hoisin sauce over the rice, and stir well to combine.
Return the crispy tofu to the skillet and toss everything together until evenly mixed. Cook for another 2 minutes, allowing the flavors to meld together.
Sprinkle the sliced scallions and black pepper over the fried rice. Serve warm and enjoy!
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 981 mg | 43% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 7.3 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 412 mg | 32% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 713 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
