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Marge Perry's A Sweet and Savory Life

Tofu and Vegetable Stir Fried Rice

Bottled ponzu sauce, available in the Asian foods section of many supermarkets, lends a light citrus note to this version of fried rice.

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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

  1. Gently toss the tofu with the ponzu sauce and set aside. Toss occasionally as you prepare the rest of the dish.
  2. Cook the vegetables according to package directions, immediately rinsing them in cold water to stop the cooking. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Serves 4

457 calories, 25 g protein, 53 g carbohydrates, 6 g fiber, 16 g fat, 2 g sat fat, 955 mg sodium

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