Tofu & Vegetable Fried Brown Rice
- Ethnicity: Asian
- Base: Other
- Course: Side Dish
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 4
Ingredients:
| Amount | Ingredient |
|---|---|
| 4 T | light soy sauce |
| 1 1/2 t | Sriracha (Thai-style sauce) |
| 2 T | garlic, minced |
| 2 T | ginger, minced |
| 8 oz | firm tofu, cut into 1/2 inch cubes |
| 3 T | canola oil |
| 2 c | shitake mushrooms, sliced |
| 2 1/2 T | water |
| 4 ea | green onions, cut on 1/4 inch bias, 3/4 cup green and white |
| 1 1/4 c | snow peas, ends trimmed and blanched |
| 3/4 c | 2 inch julienned carrots, blanched |
| 3 c | cold cooked California medium grain brown rice |
| 2 ea | eggs, lightly beaten |
| 1/3 c | fresh cilantro, chopped |
Directions:
1| In a small bowl, combine the soy sauce, sriracha, garlic, and ginger. Add the tofu and gently stir to coat. Cover with plastic wrap and refrigerate for at least 2 hours and up to 1 day. Drain and reserve marinade. Set aside.
2| Heat 2 Tbsp. canola oil in a wok over high heat until almost smoking. Add the drained tofu and cook, stirring often until browned, about 3 minutes.
3| Add the mushrooms and water and cook, stirring often until softened, about 3 minutes. Add the green onions, snow peas and carrots. Cook, stirring constantly, until the vegetables are tender, about 2 minutes. Transfer to a plate.
4| Heat the remaining 1 Tbsp. oil in the wok until almost smoking.
5| Add the rice and cook, stirring constantly until the grains are separate and lightly browned. Add the reserved marinade and stir to combine. Make a well in the center of the rice.
6| Add the eggs and cook until about halfway cooked, stirring occasionally. Stir into the rice, cooking until completely cooked, about 30 seconds.
7| Add the vegetables and cilantro and toss to combine. Serve immediately.