I found an excellent way to use up some CSA-provided eggs, as well as green onions and wonderful fresh peas, this week. The great news is that it’s meat-free and made vegan pretty easily if you don’t mind omitting the eggs.
Tofu Fried Rice
2 cups uncooked instant rice
2 tablespoons vegetable oil, divided
1 (14-ounce) package extra 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 minced garlic
1 teaspoon minced fresh ginger
2 tablespoons sake 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)
1. Cook rice according to package directions.
2. While rice cooks, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat.
3. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally.
4. Remove from pan.
5. Add eggs to pan; cook 1 minute or until done, breaking eggs into small pieces.
6. Remove from pan.
7. Add 1 tablespoon vegetable oil to pan.
8. Add 1 cup onions, peas and carrots, garlic and ginger; saute 2 minutes.
9. While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil.
10. Add cooked rice to pan; cook 2 minutes, stirring constantly.
11. Add tofu, egg and soy sauce mixture; cook 30 seconds, stirring constantly.
12. Garnish with sliced green onions if desired.
*I used fresh peas and carrots. I just chopped the carrots finely and mixed with the peas and about 1/4 cup water. I microwaved on High for about 45 seconds to lightly steam before adding to the recipe.