This is a relatively quick and delicious dinner with lots of flexibility depending on available produce.
Spicy Tofu Fried Rice with Spring Vegetables
Servings: 2 servings
Calories: 704kcal
Ingredients
- ¾ cup jasmine rice
- ½ tsp salt
- 10 oz firm tofu preferably Hodo Soy
- ½ cup snap peas
- 4 small scallions
- ¾ lb asparagus or broccoli or broccolini
- 3 cloves garlic
- 1 inch fresh ginger
- 1 tbsp tamari
- 1 tbsp toasted sesame oil
- 1 tbsp sriracha
- ½ tbsp sugar
- 2 large eggs
- 2 tbsp neutral oil
Instructions
- Rinse rice in a fine-mesh sieve until the water runs clear. Add to a small saucepan along with 1¼ cups water and ½ teaspoon salt and bring to a boil. Cover and cook over low until rice is tender and water is absorbed, about 17 minutes. Fluff rice with a fork and spread out on a rimmed baking sheet to cool.¾ cup jasmine rice, ½ tsp salt
- If you have a small package of tofu (like Hodo Soy), you just need to pat dry before you cut. If you have a regular size package of tofu stored in water, drain the tofu, cut in half crosswise (saving the second half), and try to get the water out by patting dry and pressing a bit on top of a clean kitchen towel. Cut the tofu into ½-inch cubes.
- Prepare ingredients. Bowl 1: Most of the thinly sliced scallions (save some for garnish) and the cleaned and prepped snap peas (or substitute). Bowl 2: Peel and finely chop the 3 cloves garlic and the 1” piece fresh ginger (making at least 1 tbsp each). Trim bottoms from asparagus, then cut spears into ½-inch pieces, saving the tops for larger spears so they don’t break apart too much.
- In a small glass or bowl, combine 1 tbsp tamari, 1 tbsp toasted sesame oil, 1 tbsp sriracha, 3 tablespoons water, and ½ tbsp sugar.10 oz firm tofu
- Beat 2 eggs in a small bowl. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high until shimmering. Add eggs and season with salt and pepper. Cook, stirring occasionally, until softly scrambled, about 1 minute. Transfer to a plate. Wipe out skillet.½ cup snap peas
- Heat 1 tablespoon oil in same skillet until shimmering. Add tofu cubes and ½ teaspoon salt; cook over medium-high, stirring once or twice, until lightly browned, 5-6 minutes. Add asparagus, ginger and garlic to skillet and cook, stirring until asparagus is crisp-tender, about 2 minutes.
- Add rice, peas, and most of the scallions (save rest for garnish) and cook, stirring to combine. Stir sauce, add to skillet, and cook, stirring occasionally, until rice is coated, about 4 minutes. Stir in scrambled eggs and cook until heated through, about 1 minute. Spoon tofu fried rice onto plates and garnish with remaining scallions.
Notes
Serves 3
Nutrition
Calories: 704kcal | Carbohydrates: 74g | Protein: 30g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 1343mg | Potassium: 630mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1933IU | Vitamin C: 33mg | Calcium: 295mg | Iron: 8mg
Nutrition Facts
Spicy Tofu Fried Rice with Spring Vegetables
Amount Per Serving
Calories 704
Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 12g
Monounsaturated Fat 15g
Cholesterol 186mg62%
Sodium 1343mg58%
Potassium 630mg18%
Carbohydrates 74g25%
Fiber 7g29%
Sugar 8g9%
Protein 30g60%
Vitamin A 1933IU39%
Vitamin C 33mg40%
Calcium 295mg30%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.