Veggie fried rice recipe
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