Tofu and Peanut Fried Rice
This meatless main dish can be on the table in about 20 minutes. It makes a hearty and satisfying entree, but can also be served as a side dish, making it ideally suited to serve when you have both carnivores and vegetarians at the table.
3 tbsp of hoisin sauce
2 tbsp of low sodium soy sauce
2 tbsp of peanut oil
14 oz of extra firm lite tofu, drained and cut into 1/2-inch cubes
2 each of large eggs, lightly beaten
4 tsp of minced ginger
2 each of garlic cloves, minced
1 cup of frozen peas and carrots, thawed
1 1/2 oz of unsalted peanuts
3 cups of cold, cooked rice
1/2 cup of chopped green onions
- Combine the hoisin sauce and soy sauce in a small bowl.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the tofu and cook until lightly golden, stirring occasionally, 7-8 minutes; transfer to a bowl. Add the eggs to the skillet and cook until set, breaking into smaller pieces, about 1 minute. Transfer to the bowl with the tofu.
- Return the skillet to the stove over medium-high heat and add the remaining 1 tablespoon oil. Add the ginger and garlic; cook, stirring, 1 minute. Add the peas and carrots and peanuts; cook 2 minutes. Stir in the rice and cook until hot and well mixed, 3 minutes. Add the tofu and eggs and cook until heated through, 1 minute. Stir in the hoisin mixture and cook, stirring, 1 minute. Remove from the heat and add the green onions.
Estimated Nutritional Information