Andrea Meyers of andreasbestrecipes.com shows us that as long as you have rice, veggies, and a protein, you can have a super-quick dinner for the whole family.
Tofu and Vegetable Fried Rice
Using leftovers is a great way to make fast meals. Whenever I cook rice, I like to make some extra and use it throughout the week in other dishes, such as this fried rice with tofu and fresh vegetables.
Fried rice is very versatile - you can use many different kinds of vegetables in it, making it a perfect dish to help clean out the vegetable bin.
Serves 4
Ingredients
8 ounces extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes
2 tablespoons low-sodium soy sauce
4 tablespoons canola oil, divided
2 medium carrots, cut into thin diagonal slices
1 red bell pepper, chopped
4 cups cooked leftover brown or white rice
4 tablespoons oyster sauce
Place the cut tofu and soy sauce in a medium bowl and toss gently. Marinate for about 5 minutes.
Heat 2 tablespoons canola oil in a wok or large skillet over medium-high heat. Add the tofu and cook, stirring, for 2 minutes. Add the carrots and bell peppers and cook, stirring, until the vegetables are crisp-tender, about 2 to 3 minutes. Remove the vegetables and tofu and set aside.
Add the remaining 2 tablespoons canola oil to the hot wok or skillet and swirl to coat. Add the cooked rice and oyster sauce and cook, stirring to break up any clumps in the rice, until hot, about 3 minutes. Return the vegetables and tofu to the wok and stir. Cook for 1 to 2 more minutes, then serve.
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