Spicy Fried Rice with Tofu
Browse the recipe Spicy Fried Rice with Tofu
Spicy Fried Rice with Tofu
YIELD Makes 4 servings
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INGREDIENTS
| 4 | ounces firm tofu, drained |
| 2 | eggs |
| 4‑1/2 | teaspoons vegetable oil, divided |
| 1 | tablespoon minced garlic |
| 1 | tablespoon minced fresh ginger |
| 1/2 | teaspoon red pepper flakes |
| 2 | cups thinly sliced Chinese cabbage |
| 1 | cup chopped carrots |
| 1 | cup frozen green peas, thawed |
| 3 | cups cooked white rice |
| 1/4 | cup canned chicken broth |
| 1/4 | cup reduced-sodium soy sauce |
| 3 | tablespoons dry sherry |
| 2 | teaspoons balsamic vinegar |
PREPARATION:
- Cut tofu into 1/2-inch cubes; set aside.
- Beat eggs in small bowl with wire whisk. Heat 1-1/2 teaspoons oil in wok or large skillet over medium-high heat. Add beaten eggs; cook and stir 2 to 3 minutes until soft curds form.
- Remove eggs from wok. Cut eggs into small pieces with spoon; set aside.
- Heat remaining 3 teaspoons oil in wok over high heat. Add garlic, ginger and red pepper flakes; cook about 30 seconds or until fragrant. Add cabbage, carrots and peas; cook about 5 to 10 minutes until carrots are crisp-tender.
- Stir in rice, tofu, chicken broth, soy sauce, sherry and vinegar; cook and stir 3 minutes. Stir in eggs just before serving. Garnish as desired.
This recipe appears in:
Asian