Chinese food is most definitely my least favorite Americanized ethnic cuisine. Perhaps this is because as a child, I refused to stray from an identical order each time: fried chicken fingers, white rice, and wonton soup. Still, this recipe caught my eye as looking healthy, tasty and not too hard to make. I have to say it didn’t really stick out in the scheme of things, but I will take some of the blame for that. I will certainly try a fried rice again once I invest in a wok and a few more staple Chinese ingredients.
Tofu Fried Rice
From Cooking Light
- 1 cup uncooked basmati brown rice
- 1 tablespoon vegetable oil
- 1 (16-ounce) package firm tofu, drained, pressed and cut into (1/2-inch) cubes
- 1 large egg
- 2 large egg whites
- 1 medium shallot, sliced
- 1 medium onion, diced
- 1 cup frozen peas
- 1/2 cup grated carrots
- 2 cloves garlic
- 2 tablespoons grated fresh ginger
- 2 tablespoons sake (rice wine) – I substituted rice vinegar
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1/2 teaspoon dark sesame oil
I added two extra tablespoons of soy sauce and an extra tablespoon rice vinegar because I didn’t have hoisin sauce or sesame oil and I had seen this done in another recipe. I don’t recommend doing this; the recipe was good enough, but lacked flavor complexity.
- Press tofu with your hands and paper towel to remove excess water.
- Cook rice according to package directions. Meanwhile, cook tofu over medium heat in a large nonstick skillet with Pam or a similar cooking spray. Set aside in a bowl.
- Cook the eggs for 1 minute or until done, breaking into small pieces. Add to tofu and set aside.
- I another large, nonstick skillet (or better yet a wok!) heat 1 tablespoon vegetable oil over medium heat. Add onions, garlic, peas, carrots, shallots and ginger. Sautee for several minutes.
- While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil. Add cooked rice to pan; cook 2 minutes, stirring constantly. Add tofu, egg, and soy sauce mixture; cook 30 seconds, stirring constantly. I also wasn’t able to do this correctly because I don’t have a large enough skillet; I had to move to a bowl and add rice last which also could have changed the flavor.
Serves 4 391 Calories, 14g fat, 22g protein, 38g carbohydrates 3g fiber