Here's a quick little recipe that mixes in a bit of everything. I prepared a few ingredients before hand and threw this together in a pan today for lunch. It was quite similar to an 'egg foo young' dish my sister used to make us when we were kids. Crumbling the tofu as you would for a scrambles gives it a nice texture within the veggies and rice.
This recipe is in loose terms and meant as more of a guide. I'd do one and a half cups of cooked day-old rice per serving for a meal sized portion. Here I used about 2 cups.
Tofu Fried Rice
Makes 2 small portions
2 cups cooked cold rice (day old)
1/3 block of firm tofu, crumbled
1 tbsp olive oil
1 medium carrot peeled and cut into match-sticks
1/2 small onion diced
1 clove of garlic sliced thinly or minced
5 small leaves of romaine lettuce thinly sliced
2 tbsp crunchy peanut butter
3 tbsp soy sauce or Bragg's (to taste)
1 tbsp Sirache hot sauce or other
1. Prepare all your ingredients by a) crumbling tofu into a bowl, b) dicing onions, garlic and slicing carrots and putting in another bowl, c) thinly slicing romaine and putting it into a 3rd bowl.
2. With a fork, blend the peanut butter, soy sauce and hot sauce together, just to get the peanut butter broken up.
3. Heat pan on med-high heat and add the olive oil. When hot, add tofu and stir-fry until texture becomes dry, but not necessarily golden.
4. Add onions, garlic and carrots and stir-fry with the tofu for about 3 minutes until the onions become slightly translucent.
5. Add the rice to the pan and stir-fry until all ingredients are thoroughly mixed and hot.
6. Turn off heat and add the sauce. Adjust sauce to taste.
7. After rice and sauce are mixed, add the romaine. It will wilt sufficiently with the heat of the rice. Serve in bowls and enjoy!
This recipe is in loose terms and meant as more of a guide. I'd do one and a half cups of cooked day-old rice per serving for a meal sized portion. Here I used about 2 cups.
Tofu Fried Rice
Makes 2 small portions
2 cups cooked cold rice (day old)
1/3 block of firm tofu, crumbled
1 tbsp olive oil
1 medium carrot peeled and cut into match-sticks
1/2 small onion diced
1 clove of garlic sliced thinly or minced
5 small leaves of romaine lettuce thinly sliced
2 tbsp crunchy peanut butter
3 tbsp soy sauce or Bragg's (to taste)
1 tbsp Sirache hot sauce or other
1. Prepare all your ingredients by a) crumbling tofu into a bowl, b) dicing onions, garlic and slicing carrots and putting in another bowl, c) thinly slicing romaine and putting it into a 3rd bowl.
2. With a fork, blend the peanut butter, soy sauce and hot sauce together, just to get the peanut butter broken up.
3. Heat pan on med-high heat and add the olive oil. When hot, add tofu and stir-fry until texture becomes dry, but not necessarily golden.
4. Add onions, garlic and carrots and stir-fry with the tofu for about 3 minutes until the onions become slightly translucent.
5. Add the rice to the pan and stir-fry until all ingredients are thoroughly mixed and hot.
6. Turn off heat and add the sauce. Adjust sauce to taste.
7. After rice and sauce are mixed, add the romaine. It will wilt sufficiently with the heat of the rice. Serve in bowls and enjoy!