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Veggie fried rice

Makes 2 servings


  • 8 oz. extra firm tofu
  • 1 cup brown rice
  • 4 cloves garlic, minced
  • 1 cup chopped green onion, reserve 2-4 Tbsp. for garnish
  • ½ cup peas
  • ½ cup finely diced carrots
  • ½ cup chopped red cabbage
  • ¼ cup chopped dry roasted, unsalted peanuts


  • 3 Tbsp. soy sauce
  • 1 Tbsp. natural peanut butter
  • 1 Tbsp. brown sugar
  • 1 clove garlic, minced
  • 1 Tbsp. chili garlic sauce
  • 1 tsp. peanut or sesame oil


Preheat oven to 400°F. Meanwhile, wrap tofu in a towel and press firmly down on it to squeeze excess fluid out. Dice tofu into ¼ inch cubes. (If still too wet, may need to press more liquid out with towel.)

Place on baking sheet lined with parchment paper. Bake 26-30 minutes or until golden brown and firm to the touch. The longer it bakes, the firmer and chewier the tofu will get, taking on a very "meaty" texture.

While tofu is baking, cook rice according to package directions.

In a medium bowl, combine all sauce ingredients. When tofu is done, transfer into sauce.

Heat a large metal skillet over medium. Using a slotted spoon, remove tofu from liquid and place in hot skillet. Keep the sauce. Stir fry tofu until brown and crispy. Transfer to plate.

In the skillet, stir fry veggies 3-4 minutes. When tender-crisp, add rice, tofu and remaining sauce. Serve with a sprinkle of chopped peanuts and reserved green onions.

Nutrition analysis per serving: 520 calories, 22 g fat, 55 g carbohydrate, 9 g fiber, 26 g protein, 1760 mg sodium

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