This is a simple recipe and is pretty quick to throw together. And it comes out looking a lot like restaurant tofu.
The concensus was that it was a good, solid fried rice recipe with the added benefit of being lower in fat than a traditional fried rice recipe. It was easy to make and was mostly tasty - however, I had an issue with it. Apparently my wok is oxidizing and left this subtle metallic taste that only I could detect, since I'm really sensitive to iron content since I don't eat meat (for example, I can't eat Total cereal because it tastes like aluminum foil to me). Anyway so this put a damper on my enjoyment of the recipe, and indicates that I either need to fix my wok or buy a new one, because that probably isn't too healthy.
I was originally going to file it away as a "worth keeping but probably won't make again" recipe, but now that I've pinpointed the wok as the culprit of the odd taste I'm rethinking my decision. I would probably try making this again in a different pan and see how it turns out.
Tofu Fried Rice
Cooking Light, September 2004
Using frozen peas and carrots plus bottled minced garlic and ginger speeds up preparation of this simple Chinese standby. Keep any leftover sake tightly capped in the refrigerator for up to three weeks, or you can substitute a tablespoon of rice wine vinegar for the sake.
2 cups uncooked instant rice
2 tablespoons vegetable oil, divided
1 (14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch) cubes
2 large eggs, lightly beaten
1 cup (1/2-inch-thick) slices green onions
1 cup frozen peas and carrots, thawed
2 teaspoons bottled minced garlic
1 teaspoon bottled minced fresh ginger
2 tablespoons sake (rice wine)
3 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
1/2 teaspoon dark sesame oil
Thinly sliced green onions (optional)
Cook rice according to package directions, omitting salt and fat.
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.
Yield: 4 servings