RCI-RC.004.0303.001
Tofu Fried Rice
Makes 4 servings.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- dark sesame oil1 tablespoondivided
- x 10½-ounce package firm tofu1 unitcut into ½-inch cubes
- garlic2 clovesminced
- 1 teaspoon
- x 10-ounce package frozen peas1 unitthawed
- 1 cup
- 1 cup
- green onions4 unitchopped
- carrots2 mediumcut into diagonal slices
- cooked brown rice3 cupschilled
- slivered almonds½ cuptoasted
- ¼ cup
- flaked coconut½ cuptoasted
Method
1
Heat ½ tablespoon of dark sesame oil in a large wok or skillet over high heat until shimmering. Add the tofu cubes and stir-fry for 3-4 minutes until lightly golden on the edges, then transfer to a plate.
2
Add the remaining ½ tablespoon of sesame oil to the wok and heat until hot. Stir in the minced garlic and ground ginger, cooking for 30 seconds until fragrant.
3
Add the carrots to the wok and stir-fry for 2 minutes until they begin to soften slightly.
4
Add the sliced mushrooms and stir-fry for 1-2 minutes until they release their moisture and begin to soften.
5
Add the chilled cooked rice to the wok, breaking up any clumps with the spatula. Stir-fry for 2 minutes, ensuring the rice is well combined with the aromatics and vegetables.
6
Pour the soy sauce over the rice and toss constantly for 1 minute until the liquid is absorbed and the rice is evenly coated.
7
Return the cooked tofu to the wok along with the thawed peas, bean sprouts, and most of the chopped green onions. Toss everything together for 1 minute until heated through.
8
Transfer the fried rice to a serving platter and garnish with the toasted slivered almonds, toasted flaked coconut, and reserved green onions. Serve immediately.