Good Afternoon!

Since I have a lot of free time on my hands, I have been trying to stay busy and one thing that I have been trying to do is cook more. My mom isn’t feeling too hot, so I volunteered to make dinner for all of us last night. There was a block of tofu sitting in our fridge that has been calling my name for a couple of weeks now, as well as three cartons of eggs that need some attention. I decided to put these ingredients together and try my hand at tofu fried rice!

I looked up a couple of recipes and ended up loosely following a combination of this recipe and this one.

In the end, my tofu fried rice ended up looking a little something like this:

Tofu Fried Rice

Prep time: 20 minutes

Cook time: 10 (ish) minutes

Ingredients

• 2 Tbs sesame oil (or vegetable oil), divided
• 1.5 cups uncooked rice
• 1 package firm tofu, drained and cut into 1/2-inch cubes
• 2 large eggs, lightly beaten
• 4 scallions, sliced into 1/2-inch pieces
• 1 cup chopped carrots
• 1 cup chopped broccoli
• 1 cup chopped peppers
• 1 tsp minced, peeled fresh ginger
• 3 Tbs lite soy sauce
• 2 Tbs hoisin sauce
• 1 Tbs fish sauce

Tofu Marinade

• 2 tsp chili flakes or powder
• 1 Tbs soy sauce
• 1 Tbs rice vinegar

Preparation

1. Cook the rice according to the instructions on the back of the rice bag (two parts water to one part rice). Actually, fried rice is best when using cold, day-old rice, but I didn’t do that and it worked out!

2. While the rice cooks, prepare the tofu and allow it to marinate for ten minutes, according to the recipe listed above.

3. Steam the carrots, broccoli and peppers until slightly soft, but make sure they don’t get overcooked and mushy.

4. Put one tablespoon of sesame oil into a frying pan and once it’s hot, add the tofu. Allow the pieces to cook on each side until they’re golden brown- 3 or 4 minutes per side. Once done, set the tofu aside.

5. Add the other tablespoon of sesame oil to a hot wok (or large frying pan). Once it’s hot, add the steamed vegetables and stir-fry them until everything is soft. Add the ginger and all of the sauces.

6. In a separate pan (I used the tofu pan), cook the eggs until they are just cooked. Be sure to scramble them and break up the pieces.

7. Add the rice and eggs to the vegetables and stir everything until the rice is coated in the sauce. Add more soy sauce to taste.

8. Garnish with green onion, if desired and enjoy!

It didn’t taste like fried rice from a Chinese restaurant, but it was a lot healthier, still tasted great, and makes an awesome quick dinner- perfect for a rainy night at home!

Just for fun- I spent some time today looking through old photos and found this gem:

The hair is out of control!

Enjoy the rest of your day 🙂