Tofu Stir-Fry with Fried Rice

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 tablespoons sesame oil, divided
  • 1 package firm tofu, cut into 1-inch cubes, marinated, recipe follows
  • 1/2 cup quartered white button mushrooms
  • 1 medium carrot, julienned
  • 1 baby bok choy, quartered
  • 1/2 yellow pepper, sliced
  • 3 scallions, sliced
  • 2 tablespoons soy sauce
  • 3 teaspoons oyster sauce
  • 2 eggs, lightly beaten
  • 2 cups short-grain rice, recipe follows
  • For rice:
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 cup short-grain white rice
Directions

Place wok over medium heat. Add 2 tablespoons sesame oil once hot add marinated tofu and cook for 2 minutes, then add mushrooms, carrots, bok choy, yellow pepper and scallions. Stir-fry vegetables quickly then add the soy sauce and oyster sauce. Stir well. Within 5 minutes stir-fry should be cooked. Once satisfied with texture place mixture on a serving plate. In the same wok add the remaining tablespoon of oil and add the lightly beaten eggs. Scramble the eggs then add the cooked rice. Stir and fry. Serve with tofu vegetable mixture.

For tofu marinade:

In a medium bowl add tofu, red chili flakes, soy sauce and rice wine vinegar. Stir making sure tofu is covered. Let tofu sit for 10 minutes.

For rice:

In medium saucepan add 2 cups water and salt, bring to a boil add rice and cover. Lower heat and cook for about 20 minutes.


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    Yummy! This made a light and easy meal for a weeknight and I was able to make a few substations to use what I had on hand. I didn't have any sesame oil so I used coconut oil and in place of the bok choy I used fresh kale and spinach and then added a fresh squash out of the garden. We really enjoyed this meal and will be making it again. Thanks for a great recipe!
    I'm making this for the second time in a week, it's that good!! I'm trying to eat less meat and this is a wonderful recipe, the marinade makes the tofu so flavorful. I just throw whatever veggies I have in the fridge in it and it works. Love it!
    Made this the other night and added a seafood medley to the mix (baby shrimp, calamari, and bay scallops. It was very good - the fish added a new element to just the tofu.
    Made this tonight with soba noodles. Was good but too salty. Need to cut down soy next time for our liking. Also did not use sesame oil as it has a low smoking point and stir fry should be cooked at higher temps so subbed grapeseed oil. Definitely a good starting point but looking to improve sauce.
    I followed the recipe closely. We ate the dish no problem and my husband said it was good. It did not blow my mind, but I'm not sure that tofu can. Decent and easy. Would not make for company. Will probably try a different stir fry recipe next time around.
    This is a very simple flavorful stir-fry. I added too much heat, but that's my fault. :
    Tasty, easy stir fry. Marinating the tofu is a simple, but really important part of the process. I did add some garlic and fresh ginger when I added the tofu to the wok.
    This was such a lovely, flavorful dish. Perfectly seasoned. Has just a touch of heat so that you could serve it to any guests without worry of offending anyone. Just a very good, very well balanced, easy recipe to make. We followed the instructions exactly, just eye-balling the white wine vinegar, soy sauce, and pepper used in the marinade. Thank you so much, Danny, for this keeper!
    I love watching this program and host - he explains clearly and his recipes always allow for interpretation. Please write a book for us!
    This recipe was the first that my husband liked of stir fry; and I loved it. I used 2 tablespoons soy sauce and 2 tablespoons rice vinegar because that's all I had and no chili flakes because I don't like heat. I let it marinate the 10 minutes. I used a 1/4 of a yellow squash, julianned, and 1/4 cup of stir-fry sauce as it had soy sauce and oyster sauce in it. For the rice, I used long grain. It was great! Thanks!
    I could not wait to try this recipe. I had everything in stock except the tofu. I let it refrigerate over night and served it over hot, cooked Ramen noodles. Outstanding. Keep the Asian flare coming!!
    Because there was no direct amount, I used 1/2C of the rice vinegar and 1/2C low sodium soy sauce for the marinade. I marinated the tofu for several hours, just because I had the time to do so. I served over steamed jasmine rice rather than fried rice, and this is a great recipe - definately a keeper!
    This recipe is not only taste good but it is also simple, healthy and quick to make.
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