Tofu Fried Rice
This main course will stick to your ribs, satisfy hungry families, and can be on the table in no time. Loaded with fiber, protein, antioxidants, and essential nutrients, this is one main course you will create over and over again.
Makes 3–4 servings
Avocado or olive oil
2 cloves fresh garlic, minced
½ yellow onion, thinly sliced into thin half moons
1 stalk celery, thinly sliced on cut into thin diagonal slices
1 medium carrot, julienned cut into thin julienne pieces
12 snow peas, thinly sliced on the diagonal
½ block extra firm tofu, cut into small cubes*
1 cup cooked brown rice**
2 whole green onions, thinly sliced on the diagonal
Juice of ¼ fresh lemon
Place oil, garlic, and onion in a skillet or wok over medium heat. When the onion begins to sizzle, add a splash of soy sauce and sauté onions until just tender, about 2 minutes. Add celery, a splash of soy sauce and sauté for 1 minute. Add carrot and snow peas, a splash of soy sauce and sauté for 1 minute. Stir in tofu and season lightly with soy sauce. Spread cooked rice over vegetables evenly. Season lightly with soy sauce and add ¼ cup water to the skillet. Cover, reduce heat to low, and cook for 5 minutes or until liquid is absorbed. Stir in green onion and lemon juice and serve.
*You may use seasoned baked tofu, sold in many markets to bring more intense flavor to this dish or to infuse the dish with a flavor your family likes: Indian, Barbecue, Italian, Thai, etc.
**You may use leftover rice that you cooked the day before or use packaged cooked brown rice for this recipe.
Note: You may use packaged, frozen, pre-cut veggies for this recipe to save time and work. The mixture of vegetables can be varied.