Tofu Fried Rice Recipes

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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

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

THAI-STYLE TOFU FRIED RICE



Thai-Style Tofu Fried Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons oyster sauce
1 tablespoon fish sauce
1 teaspoon Sriracha, plus more for serving
1 teaspoon sugar
Kosher salt
3 tablespoons vegetable oil
8 ounces extra-firm tofu, cut into 1/2-inch cubes
Freshly ground pepper
9 ounces green beans, cut into 1 1/2-inch pieces (about 2 cups)
4 cloves garlic, minced
5 cups frozen cooked white rice
1 1/2 cups mung bean sprouts
Basil leaves, sliced scallions and chopped cashews, for topping
Lime wedges, for serving

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



Tofu Stir-Fry with Fried Rice image

Provided by Danny Boome

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 18

3 tablespoons sesame oil, divided
Marinated Tofu, recipe follows
1/2 cup quartered white button mushrooms
1 medium carrot, julienned
1 baby bok choy, quartered
1/2 yellow pepper, sliced
3 scallions, sliced
2 tablespoons soy sauce
3 teaspoons oyster sauce
2 eggs, lightly beaten
2 cups cooked Short-Grain Rice, recipe follows
1 package firm tofu, cut into 1-inch cubes
Red chili flakes
Soy sauce
Rice wine vinegar
2 cups water
1/2 teaspoon salt
1 cup short-grain white rice

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)



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

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

TOFU FRIED RICE



Tofu Fried Rice image

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

4 cups water
2 cups uncooked white rice
2 tablespoons olive oil, divided
1 (12 ounce) package extra-firm tofu, chopped
1 tablespoon butter
1 large egg, beaten
1 bunch green onions, chopped
1 cup frozen peas
1 medium carrot, shredded
2 tablespoons soy sauce

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



Tofu and Broccoli Fried Rice image

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

5 tablespoons neutral oil, such as safflower or canola oil
2 tablespoons minced garlic
2 teaspoons minced fresh ginger
1/3 cup low-sodium soy sauce
2 tablespoons turbinado or granulated sugar
1 (14-to-16-ounce) package firm tofu, drained and cut into 1/2-inch cubes
Kosher salt and black pepper
1/4 cup chopped cilantro
1/2 cup finely chopped yellow onion
1 large carrot, peeled and thinly sliced into rounds
8 ounces broccoli, cut into 1-inch florets and stems thinly sliced (3 heaping cups)
4 cups cooked and cooled long grain white rice, preferably day-old
1 jalapeño or serrano chile, thinly sliced
1/2 cup thawed frozen peas
4 large eggs, beaten
1/2 cup thinly sliced scallions

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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