FRIED RICE WITH TOFU
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
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
THAI-STYLE TOFU FRIED RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Mix the oyster sauce, fish sauce, Sriracha, sugar and 1/4 teaspoon salt in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Blot the tofu cubes dry and add to the skillet in a single layer. Season with salt and pepper and cook, turning occasionally, until browned and crisp, 5 to 6 minutes; remove to a plate.
- Add the remaining 2 tablespoons vegetable oil to the same skillet over medium-high heat. Add the green beans, garlic and a pinch of salt. Cook, stirring, until the garlic is lightly browned, about 1 minute. Add the rice and 1/2 teaspoon salt; cook, stirring, until heated through, 2 to 3 minutes.
- Add the oyster-sauce mixture, browned tofu and bean sprouts to the skillet. Stir until heated through, about 1 minute; season with salt and pepper.
- Divide the fried rice among bowls and top with basil, scallions and cashews. Serve with lime wedges and more Sriracha.
Nutrition Facts : Calories 590, Fat 18 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 1135 milligrams, Carbohydrate 93 grams, Fiber 5 grams, Protein 16 grams, Sugar 5 grams
TOFU STIR-FRY WITH FRIED RICE
Provided by Danny Boome
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place wok over medium heat. Add 2 tablespoons sesame oil once hot add marinated tofu and cook for 2 minutes, then add mushrooms, carrots, bok choy, yellow pepper and scallions. Stir-fry vegetables quickly then add the soy sauce and oyster sauce. Stir well. Within 5 minutes stir-fry should be cooked. Once satisfied with texture place mixture on a serving plate. In the same wok add the remaining tablespoon of oil and add the lightly beaten eggs. Scramble the eggs then add the cooked rice. Stir and fry. Serve with tofu vegetable mixture.
- In a medium bowl add tofu, red chili flakes, soy sauce and rice wine vinegar. Stir making sure tofu is covered. Let tofu sit for 10 minutes.
- In medium saucepan add 2 cups water and salt, bring to a boil add rice and cover. Lower heat and cook for about 20 minutes.
Nutrition Facts : Calories 464 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 106 milligrams, Sodium 1154 milligrams, Carbohydrate 58 grams, Fiber 7 grams, Protein 19 grams, Sugar 8 grams
TOFU FRIED RICE (FROM COOKING LIGHT)
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
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
TOFU FRIED RICE
A delicious, easy, and inexpensive meal or side dish. It's also very versatile. You can add almost anything to this and it will still taste awesome. Sometimes I will add 1/2 pound of pre-cooked, frozen and thawed mini shrimp from the grocery store when I'm not cooking for vegetarians. Since the shrimp are cold, I add them when I start to cook the rice. Anything recently cooked (like sauteed chicken) should go in when you add the soy sauce.
Provided by ObsessedWithPizza
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and set aside.
- Heat 1 tablespoon olive oil in a saucepan over medium heat. Add tofu and saute until golden brown, 10 to 15 minutes.
- While the tofu is cooking, heat butter in a saucepan over medium-low heat. Pour beaten egg into the skillet; cook until egg is set, about 5 minutes. Chop egg into little pieces with a spatula; set aside.
- Add remaining 1 tablespoon olive oil to a new, large saucepan over medium heat. Add rice, green onions, peas, and carrot; cook, stirring constantly, for 3 minutes. Stir in soy sauce, and add tofu and egg; cook until heated through, about 2 more minutes.
Nutrition Facts : Calories 374.7 calories, Carbohydrate 58 g, Cholesterol 36.1 mg, Fat 10.5 g, Fiber 3.3 g, Protein 12.4 g, SaturatedFat 2.6 g, Sodium 379 mg, Sugar 3.2 g
TOFU AND BROCCOLI FRIED RICE
Fried rice is the perfect weeknight meal: It requires minimal prep, simple pantry condiments and basic vegetables. Not to mention, it comes together quickly. Here, otherwise mild tofu is transformed into savory bites when cooked in soy sauce infused with aromatics, absorbing all of the rich, sweet-salty flavor and bringing depth to the dish. The rice seasonings are kept simple and bright with garlic and ginger, which allows the vegetables to shine. Use any mix of leftover vegetables: Cabbage, bell peppers and mushrooms are all great alternatives.
Provided by Kay Chun
Categories weekday, weeknight, grains and rice, vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a 12-inch nonstick skillet, heat 1 tablespoon of oil over medium. Add 1 tablespoon of the garlic and 1 teaspoon of the ginger, and stir until fragrant, 30 seconds. Add soy sauce, sugar and tofu, and season with salt and pepper. Cook, stirring occasionally, until sauce has been absorbed and tofu is nicely glazed, about 5 minutes. Stir in cilantro. Transfer tofu along with juices to a shallow plate.
- In the same skillet, heat 2 tablespoons of oil over medium. Add onion and carrot, and season with salt and pepper. Cook, stirring occasionally, until softened, 3 minutes. Stir in remaining 1 tablespoon garlic and 1 teaspoon ginger until fragrant, 30 seconds. Add broccoli, season with salt and pepper, and cook, stirring occasionally, until broccoli is softened, about 3 minutes. Add rice, jalapeño and peas, and drizzle over 1 tablespoon of the oil. Season with salt and pepper, and cook, stirring occasionally, until well combined and rice is golden in spots, about 3 minutes.
- Push rice mixture to one side of the skillet. To the empty side, add the remaining 1 tablespoon oil and eggs, and allow them to set a little before stirring. Cook until scrambled, 1 to 2 minutes. Stir egg into rice mixture, then stir in half of the scallions and half of the glazed tofu and any juices on the plate. Season with salt and pepper.
- Divide the fried rice in bowls, and top each with some of the remaining glazed tofu. Garnish with the remaining scallions.
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- Add the rice, chilli jam, a splash of water and a pinch of sea salt and black pepper, then toss for 2 minutes until everything is well coated.Push the rice to the sides of the pan, making a big well in the middle.
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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.
- 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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- Meanwhile, cut tofu lengthwise into 3 pieces. Heat 2 tablespoons canola oil in a large nonstick skillet over medium-high. Add tofu and cook until well browned, about 4 minutes per side. Transfer to a cutting board and cut into bite-size pieces; set aside.
- Add remaining 1 tablespoon canola oil to skillet and heat over medium-high. Add Broccolini, carrot, and onion and cook, stirring frequently, until tender and carrot is lightly golden, 6 to 8 minutes. Stir together soy sauce, rice vinegar, and sesame oil in a small bowl. Add soy mixture and cooked rice to skillet and stir to combine, then add tofu. Cook until mixture is heated through, 2 to 3 minutes. Serve with sriracha.
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