Bottled ponzu sauce, available in the Asian foods section of many supermarkets, lends a light citrus note to this version of fried rice.
Tofu and Vegetable Stir Fried Rice
14 ounces firm tofu, cut in 1/2-inch cubes
1/3 cup ponzu sauce
1 16-ounce bag frozen “baby pea and vegetable blend”, or similar
4 teaspoons canola oil, divided
2 large eggs, lightly beaten
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
3 cups cooked rice
- Gently toss the tofu with the ponzu sauce and set aside. Toss occasionally as you prepare the rest of the dish.
- Cook the vegetables according to package directions, immediately rinsing them in cold water to stop the cooking. Set aside.
- Heat 1 teaspoon of the oil in a large nonstick pan over medium high. Add the egg and cook, stirring briefly, until the egg is just cooked through (about 1 minute). Remove from pan and cut in thin strips.
- Add the remaining 3 teaspoons (1 tablespoon) of oil to the skillet. Gently lift the tofu out of the ponzu sauce and place the tofu in a single layer in the pan. Reserve the ponzu sauce.
- Cook the tofu until well browned, then flip it over and cook again until well browned on the underside: this should take about 3-4 minutes per side. Transfer the tofu to a plate.
- Add the rice, reserved ponzu sauce, soy sauce and rice vinegar to the skillet; stir thoroughly. Cook, stirring occasionally, until the rice has absorbed all the liquid, about 5 minutes. Stir in the vegetables and cook 1 minute; add the egg ands tofu and cook until the dish is warmed thorough, about 1 more minute.
457 calories, 25 g protein, 53 g carbohydrates, 6 g fiber, 16 g fat, 2 g sat fat, 955 mg sodium