Takeout? Forget about it! Tofu Fried Rice
OH MY GOODNESS IT’S FRIDAY I AM SO HAPPY WOOOOOOOOO.
In case you were not aware, I do not appreciate Mondays, Tuesdays, Wednesdays, and really Thursdays only get a little bump because they are so near Fridays.
I think we really need to approach the idea of a 4 day work-week, with Wednesday being a true “break” from work with,
Betcha I could run for President with that idea.
As I continue to get used to the whole “never-going-to-school-again” and “work-is-sort-of-exhausting” thing, I find that I more and more turn to my dinners for comfort.
Unhealthy relationship with food, you say?
Then I say, GOOD DAY TO YOU!
Food is all about comfort, and no one is going to tell me otherwise. After a long day at work we all need a little pick-me-up. For my boyfriend it could be a precious thirty minutes of a video game, for my mom it could be perusing a magazine or watching Thursday night football…
for me, it’s takeout food.
And now, ladies and gentlemen, may I present….
takeout at home!
(cheers, whoops, high-fives)
I am a sucker when it comes to take-out. Now that I live in a town with several great Thai, Chinese, and Japanese restaurants within walking distance of my home, I find that I quickly fall prey to picking up take-out instead of making dinner.
Having promised myself I would spend less money on such things, I sought comfort from my cookbooks and found this recipe for Tofu Fried Rice in The New Way to Cook Light by Cooking Light Magazine.
Friends, this is the kind of rice recipe I could live off of for the rest of my life.
It’s so easy I can barely handle it!
The one change I did make, however, was to sub out the “instant rice” (ew) for day old cooked white rice. I made a giant batch in my rice cooker for the Simple Red Rice and Beans recipe earlier this week, and simply let the excess cool and stored it in the fridge til it was time for takeout.
I dislike instant rice immensely; it’s just something about the texture that puts me off any recipe that includes it. I’m all for convenience, my friends, but not when it ends up transforming my meal into mush.
No one likes mush.
But once I switched that out, the recipe was absolutely AMAZING. Cooking with tofu is incredibly easy (this was the first time for me) and makes for a hearty vegetarian meal. If you leave out the eggs, I think it even classifies as vegan, in case you can
resist the lure of bacon on a daily basis are into that.
This is so easy (and versatile!) I can see it becoming a weeknight staple. Bravo Cooking Light! You have officially saved me oodles of dollars on takeout menus.
Hope you all have a lovely weekend; I’ll be back on Monday with a meal that redefines comfort food. So be sure to pop on over!
Tofu Fried Rice
Slightly Adapted from Cooking Light’s “New Way to Cook Light”
- 4 cups cooked day-old white rice
- 2 tbsp vegetable oil
- 1 (14 oz) pkg firm tofu, drained and cut into (1/2-inch) cubes
- 2 eggs, lightly beaten
- 1 cup sliced green onions
- 1 cup frozen peas and carrots, thawed
- 2 tsp minced garlic
- 1/2 tsp ground ginger
- 2 tbsp white wine or rice wine (whichever you have on hand)
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1/2 tsp sesame oil
- Heat 1 tbsp of the vegetable oil in a large wok or skillet over medium-high heat. Add tofu and cook 4-6 minutes or until lightly browned, stirring occasionally. Remove tofu from pan and return pan to stovetop.
- Add eggs to pan and cook 1 minute or until scrambled. Remove from pan and set aside.
- Add the other 1 tbsp vegetable oil to the pan and add green onions, peas and carrots, garlic, and ginger and saute for 2 minutes.
- While vegetables cook, mix sake/white wine, soy sauce, hoisin sauce, and sesame oil in a small bowl. Add cooked rice to pan and cook 2 minutes, stirring constantly.
- Finally, add tofu, egg, and soy sauce mixture back to the pan and cook 30 seconds, stirring constantly.
All Photos, Recipes (Unless Otherwise Specified) And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain