Easy Tofu Fried Rice

Take out, fake out! I first made this easy tofu fried rice recipe in high school when I first started learning how to prepare tofu, and it is one of my favorites to date!

I have modified this recipe slightly, but the original one is from a magazine my grandmother had lying around. Delicious and satisfying for both meat and non-meat eaters.

Print Recipe

Tofu Fried Rice

Adapted from Cooking Light Magazine

Prep Time

10 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 14 oz package firm tofu drained and cut into 1/2 inch cubes
• 1.5 cups cooked brown rice
• 2 teaspoons olive oil divided
• 2 eggs lightly beaten
• 1 cup frozen peas and carrots, thawed
• 3 cloves garlic, minced
• 2 tablespoons rice vinegar original recipe calls for sake- use it if you've got it!
• 3 tablespoons Bragg’s Liquid Aminos or low-sodium soy sauce or tamari
• 1 tablespoon hoisin sauce
• 1/2 teaspoon dark sesame oil

Prep Time 10 minutes Cook Time 25 minutes Servings people Ingredients 14 oz package firm tofu drained and cut into 1/2 inch cubes 1.5 cups cooked brown rice 2 teaspoons olive oil divided 2 eggs lightly beaten 1 cup frozen peas and carrots, thawed 3 cloves garlic, minced 2 tablespoons rice vinegar original recipe calls for sake- use it if you've got it! 3 tablespoons Bragg’s Liquid Aminos or low-sodium soy sauce or tamari 1 tablespoon hoisin sauce 1/2 teaspoon dark sesame oil

Instructions

1. Drain tofu and cut block in half lengthwise. Gently press with paper towels to remove any excess water. Cut into cubes.
2. Heat one teaspoon oil in a large non-stick skillet over medium-high heat. Add tofu, cook 8-10 minutes, or until lightly browned (I like mine cooked well!), stirring occasionally. Remove from pan.
3. Add eggs to pan; cook 1 minute or until done, breaking egg into small pieces. Remove from the pan. Add remaining teaspoon oil to pan. Add peas and carrots and garlic; saute 2 minutes.
4. While the veggies cook, combine the rice vinegar, hoisin sauce, Bragg's Liquid Aminos (or soy sauce), and sesame oil.
5. Add cooked rice to the pan; cook 2 minutes, stirring constantly. Add tofu, egg, and ~3/4 of the sauce mixture (discard the rest or save!); cook 30 seconds, stirring constantly. Serve!