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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Bring a favorite takeout dinner packed with fresh veggies and tofu to the table in about 15 minutes. Ingredients:
2 cups uncooked instant rice |
2 tablespoons vegetable oil, divided |
1 (14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch) cubes |
2 large eggs, lightly beaten |
1 cup (1/2-inch-thick) slices green onions |
1 cup frozen peas and carrots, thawed |
4 garlic cloves, minced |
1 teaspoon minced peeled fresh ginger |
2 tablespoons sake (rice wine) |
3 tablespoons low-sodium soy sauce |
1 tablespoon hoisin sauce |
1/2 teaspoon dark sesame oil |
thinly sliced green onions (optional) |
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. While rice cooks, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Add eggs to pan; cook 1 minute or until done, breaking egg into small pieces. Remove from pan. Add 1 tablespoon vegetable oil to pan. Add 1 cup onions, peas and carrots, garlic, and ginger; sauté 2 minutes.
3. 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. Garnish with sliced green onions, if desired.
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