FRIED RICE WITH TOFU
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
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
TOFU FRIED RICE
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
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
SHEET PAN FRIED RICE WITH TOFU
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Whisk together the soy sauce, sesame oil, garlic and ginger in a medium bowl until just combined. Set aside. Combine the rice, tofu and vegetables in a large bowl. Add the sauce and gently fold together with a rubber spatula until the rice is fully coated. Spread the mixture on the prepared baking sheet and cover with aluminum foil. Bake for 10 minutes. Remove the foil and bake until slightly browned, another 12 to 15 minutes. Garnish with the scallions and serve with hot sauce, if desired.
THAI-STYLE TOFU FRIED RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
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 AND BROCCOLI FRIED RICE
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
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.
SHRIMP AND TOFU FRIED RICE
Stir-fried rice with shrimp and tofu.
Provided by RAYRIGGS
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a wok over medium-high heat. Add garlic and ginger; cook and stir until aroma is present, about 30 seconds. Add shrimp and stir-fry until pink and firm, 4 to 5 minutes. Remove to a plate.
- Pour in more oil if needed. Add tofu and stir-fry until browned, 5 to 7 minutes. Remove to a plate.
- Crack in eggs and scramble, in two batches, until set, about 5 minutes. Remove to a plate.
- Add frozen vegetables and mushrooms and stir-fry in the wok until soft, about 5 minutes. Stir in eggs, shrimp, tofu, and rice. Mix together and add soy sauce. Heat through, 3 to 5 minutes. Serve topped with green onions.
Nutrition Facts : Calories 380.9 calories, Carbohydrate 37.6 g, Cholesterol 267.3 mg, Fat 12.6 g, Fiber 4.2 g, Protein 32.3 g, SaturatedFat 2.6 g, Sodium 506.4 mg, Sugar 4.5 g
TOFU FRIED RICE (FROM COOKING LIGHT)
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
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
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- To make the tofu, cut a block of tofu into pieces approximately 1/4 inch thick, then cut those into four pieces each (so you have pieces approximately 1" x .5")
- Arrange the tofu pieces on top of a paper towel (or other clean towel), sprinkle with salt, and put another towel on top. Place something heavy (like a cast iron skillet) on top of it. Allow to sit for approximately 10 minutes so the the moisture is drawn out of the tofu.
- Place tofu in a medium sized bowl with cornstarch, and salt and pepper to taste. Stir/shake gently to coat the pieces of tofu in cornstarch.
- Coat the bottom of a heavy skillet (cast iron recommended) with olive oil. Heat over medium-high heat, and add tofu. Allow to sit for 2-4 minutes, or until golden brown. Flip and allow to brown on other side, and remove to a clean paper towel to drain. You will probably need to do two-three batches.
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3.5/5 (31)Calories 376 per serving
- While rice cooks, heat 1 tablespoon 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 egg into small pieces. Remove from pan. Add 1 tablespoon vegetable oil to pan. Add 1 cup onions, peas and carrots, garlic, and ginger; sauté 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.
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