Tofu Fried Rice

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Preparation time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Yield: 4 Servings

Ingredients:
Rice and Vegetables:
  • 1 cup extra-firm tofu* (8 ounces yields ~1 cup)
  • 1 cup long- or short-grain brown rice* (rinsed thoroughly in a fine-mesh strainer)
  • 4 cloves garlic (minced)
  • 1 cup chopped green onion
  • 1/2 cup peas
  • 1/2 cup carrots (finely diced) or shredded
Sauce
  • 3 Tbsp. tamari or soy sauce (plus more for veggies + to taste)
  • 1 Tbsp. peanut butter
  • 2-3 Tbsp. organic brown sugar, or maple syrup
  • 1 clove of garlic (minced)
  • 1-2 tsp. chili garlic sauce or crushed red pepper flakes (more or less depending on preferred spice)
  • 1 tsp. toasted sesame oil (optional / or sub peanut or avocado oil)
Directions:
  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper (or lightly grease with non-stick spray).
  2. In the meantime wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast-iron skillet) to press out the liquid.
  3. Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange it on a baking sheet.
  4. Bake for 26-30 minutes. You're looking for golden brown edges and a firm texture to the touch. The longer it bakes, the firmer and crispier it will become, so if you're looking for softer tofu remove it from the oven around the 26-28 minute mark. Set aside.
  5. While the tofu bakes prepare your rice by bringing 12 cups of water to a boil in a large pot.  Once boiling, add rinsed rice and stir.  Boil on high uncovered for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes* You can also use leftover rice or a rice cooker to simplify the process.
  6. While the rice and tofu are cooking, prepare the sauce by adding all ingredients to a medium-sized mixing bowl and whisking to combine.  Taste and adjust flavor as needed, adding more tamari or soy sauce for saltiness, peanut butter for creaminess, brown sugar or maple syrup for sweetness, or chili garlic sauce for heat.
  7. Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally. Heat a large metal or cast-iron skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, occasionally stirring, until deep golden brown on all sides. Lower heat if browning too quickly.  Remove from pan and set aside.
  8. To the still-hot pan add garlic, green onion, peas, and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp. (15 ml) tamari or soy sauce.
  9. Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.
  10. Serve immediately with extra chili garlic sauce or sriracha for heat (optional). Crushed salted, roasted peanuts, or cashews make a lovely additional garnish. Leftovers keep well in the refrigerator for 3-4 days, though best when fresh. Reheat in a skillet over medium heat or in the microwave.

*Recipe and picture provided by Brianna Christensen

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