Tofu Fried Rice From Cooking Light Recipes

TOFU FRIED RICE (FROM COOKING LIGHT)

Tofu Fried Rice (from Cooking Light) image

A superfast and healthy recipe, one of the greatest hits from the Sept 2004 issue of Cooking Light. The flavors are very mild and the dish is a good way to add some tofu to your diet. I've also made this with lean boneless pork or chicken. I think instant rice is an abomination so I take a little extra time to make the real thing.

Provided by LonghornMama

Categories Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

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 green onion, in 1/2 inch slices
1 cup frozen peas and carrot, thawed
2 teaspoons bottled minced garlic
1 teaspoon bottled minced fresh ginger
2 tablespoons sake (rice wine) or 1 tablespoon rice wine vinegar
3 tablespoons low sodium soy sauce
1 tablespoon hoisin sauce
1/2 teaspoon dark sesame oil
thinly sliced green onion (optional)

Steps:

Cook rice according to package directions, omitting salt and fat.
While rice cooks, heat 1 T 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 eggs into small pieces.
Remove from pan.
Add 1 T vegetable oil to pan.
Add 1 c onions, peas and carrots, garlic and ginger; saute 2 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.
Garnish with sliced green onions if desired.

Nutrition Facts : Calories 337.1, Fat 10.7, SaturatedFat 1.9, Cholesterol 105.9, Sodium 586.4, Carbohydrate 48.9, Fiber 3, Sugar 2.1, Protein 9.5

FRIED RICE WITH TOFU

Fried Rice with Tofu image

I make this fried rice recipe with tofu all the time, as we always seem to have leftover cooked rice. You can add other vegetables or leftover cooked chicken as well. Make sure you have all your ingredients prepared by the time you start cooking!

Provided by barbara

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

½ cup tofu
3 tablespoons soy sauce, divided, or to taste
2 tablespoons vegetable oil
½ onion, finely chopped
1 carrot, peeled and finely chopped
2 ½ cups cooked rice, or to taste
3 eggs
1 tomato, chopped
1 teaspoon white sugar
salt to taste
ground white pepper to taste

Steps:

Combine tofu and 2 tablespoons soy sauce in a bowl and marinate while you prepare the rest of the ingredients.
Heat oil in a skillet over medium heat. Add onions and carrot; cook until lightly browned, about 5 minutes. Add tofu and marinade and cook for 2 to 3 minutes, stirring occasionally. Stir in rice and cook for 3 minutes while stirring.
Move all ingredients to one half of the skillet and crack eggs into the empty half. Cook for 2 minutes until eggs start to set. Mix eggs and the rest of the ingredients until well combined. Season with remaining soy sauce and sugar; mix well.
Stir tomato into the skillet; cook and mix for 1 minute. Season with salt, white pepper, and more soy sauce if desired.

Nutrition Facts : Calories 313 calories, Carbohydrate 39.3 g, Cholesterol 139.5 mg, Fat 12.4 g, Fiber 1.4 g, Protein 11.2 g, SaturatedFat 2.5 g, Sodium 775.7 mg, Sugar 3.9 g

SHRIMP AND TOFU FRIED RICE

Shrimp and Tofu Fried Rice image

Stir-fried rice with shrimp and tofu.

Provided by RAYRIGGS

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon oil, or as needed
3 tablespoons minced garlic
2 tablespoons chopped fresh ginger
12 ounces frozen medium shrimp, thawed
1 (12 ounce) package extra-firm tofu, drained and cubed
3 large eggs, beaten
1 (16 ounce) package frozen stir-fry vegetables
½ pound mushrooms, sliced
2 cups cooked rice
1 splash soy sauce, or to taste
6 medium green onions, chopped

Steps:

Heat oil in a wok over medium-high heat. Add garlic and ginger; cook and stir until aroma is present, about 30 seconds. Add shrimp and stir-fry until pink and firm, 4 to 5 minutes. Remove to a plate.
Pour in more oil if needed. Add tofu and stir-fry until browned, 5 to 7 minutes. Remove to a plate.
Crack in eggs and scramble, in two batches, until set, about 5 minutes. Remove to a plate.
Add frozen vegetables and mushrooms and stir-fry in the wok until soft, about 5 minutes. Stir in eggs, shrimp, tofu, and rice. Mix together and add soy sauce. Heat through, 3 to 5 minutes. Serve topped with green onions.

Nutrition Facts : Calories 380.9 calories, Carbohydrate 37.6 g, Cholesterol 267.3 mg, Fat 12.6 g, Fiber 4.2 g, Protein 32.3 g, SaturatedFat 2.6 g, Sodium 506.4 mg, Sugar 4.5 g

TOFU FRIED RICE

Tofu Fried Rice image

Make and share this Tofu Fried Rice recipe from Food.com.

Provided by kellieanne18

Categories Vegetable

Time 20m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1/4 tofu, chopped
1 cup brown rice
1/2 cup egg substitute
1 -2 tablespoon soy sauce
vegetable oil

Steps:

Cook tofu in vegetable oil until tofu has browned slightly, cook rice separately at the same time. Combine two, add egg substitute until the egg becomes small and shriveled, mix ingredients well, add soy sauce, mix again. Serve and enjoy!

Nutrition Facts : Calories 752.9, Fat 5.4, SaturatedFat 1.1, Sodium 1257.2, Carbohydrate 146.3, Fiber 6.6, Sugar 4.3, Protein 28.6

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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.
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