Tofu Fried Rice
Prep: 15 minutes (cooked rice needed) Cook: 10-15 minutes
This is a very quick and flavorful version of "fried" rice that I make often when I have leftover rice in my refrigerator. Any vegetable cut into bite-sized pieces may be used in the recipe, depending on what you have available at various times of the year. We like to use a hot pepper sauce over the top of this dish, such as Sriracha Hot Chili Sauce or A Taste of Thai Garlic Chili Pepper Sauce.
- 8 ounces extra firm tofu
- 3 tbsp soy sauce
- 2 tbsp sherry
- 1 tbsp agave nectar
- 1 tsp garlic, crushed
- 1 tsp fresh ginger, grated
- 1/2 tsp crushed red pepper
- 2 cups cabbage, shredded
- 2 cups chopped vegetables (see hints below)
- 1/2 cup green onions, in 1 inch pieces
- 1/4 cup vegetable broth
- 4 cups cooked brown rice
Drain the tofu well and press out any excess water. Cut into cubes.
Combine the next 7 ingredients in a shallow bowl with a tight fitting lid. Add the tofu cubes and shake well to mix. Shake occasionally over the next few minutes as you are preparing the vegetables.
Place the cabbage, vegetables and green onions in a large saute pan or wok with the vegetable broth. Cook, stirring frequently, until vegetables soften slightly, about 5 minutes or so. Add the tofu and marinade and continue to cook for another 2 minutes. Stir in the rice and cook until heated through.
Hints: I almost always have shredded cabbage in my refrigerator because I like to add it to soups, stews and rice dishes. And I usually have frozen brown rice in my freezer as the base for a fast meal, so this meal can go together quite quickly. This is great with snow peas, asparagus, broccolini, broccoli, carrots, or even bell peppers. Cut your chosen vegetable into bite-sized pieces so they cook fairly quickly.