Tofu Fried Rice

In order to simplify the weekly effort of meal planning, I include a dish from various cultures; something Italian, Asian, Mexican, or American. I also plan for an “order in” night as a reward for a week of nutritional eating. This particular recipe is from my favorite magazine, Real Simple. I’ve altered the recipe a bit replacing some of the ingredients with my personal preferences. As an example, rather than use canola oil, I prefer to use avocado oil. One of the most important features of avocado oil is that it has a high smoke point which is important for stir fry recipes. In addition, it is a heathier option. This meal is so delicious and “really simple”. A definite family favorite! I replace the tofu with cubed, grilled chicken breast for my husband. NO on TOFU for him. Enjoy….

Ingredients

1 cup short or long grain brown rice

1 14-oz. package of extra firm tofu, drained well and patted dry

3 Tbsp. avocado oil, divided

1 pound broccoli florets, cut in half

2 medium carrots, diced

1/2 cup yellow onion, chopped

1/4 cup soy sauce

2 Tbsp. rice vinegar

1 Tbsp. toasted sesame oil

diced scallions for serving

Directions

Cook rice according to package directions.

As the rice cooks, cut the tofu lengthwise into three pieces. Season with salt and pepper on all sides. Heat 2 Tbsp. of oil in a wok or large skillet over medium-high heat. Add tofu being careful not to splatter and continue to cook on all sides allotting 4 minutes per side or until well browned. Transfer to a cutting board to cool. Cut each piece into 1 inch bite-size pieces.

Add remaining 1 Tbsp. oil to skillet and add broccoli, carrots, and onions, stirring often. Cook until tender and carrots are slightly glazed about 7-8 minutes. In a separate bowl whisk together soy sauce, rice vinegar, and sesame oil. Add mixture and cooked rice to the skillet and gently stir to combine; add tofu. Continue to cook until mixture is warmed through, and the rice is crispy on the bottom of the pan, about 3-5 minutes. Stir to distribute the crispy bits.

Serve with diced scallions and steamed edamame.