Tofu and Broccoli Fried Rice
Published Jan. 10, 2022
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
- 5tablespoons neutral oil, such as safflower or canola oil
- 2tablespoons minced garlic
- 2teaspoons minced fresh ginger
- ⅓cup low-sodium soy sauce
- 2tablespoons turbinado or granulated sugar
- 1(14-to-16-ounce) package firm tofu, drained and cut into ½-inch cubes
- Kosher salt and black pepper
- ¼cup chopped cilantro
- ½cup finely chopped yellow onion
- 1large carrot, peeled and thinly sliced into rounds
- 8ounces broccoli, cut into 1-inch florets and stems thinly sliced (3 heaping cups)
- 4cups cooked and cooled long grain white rice, preferably day-old
- 1jalapeño or serrano chile, thinly sliced
- ½cup thawed frozen peas
- 4large eggs, beaten
- ½cup thinly sliced scallions
Nutritional analysis per serving (4 servings)
1181 calories; 33 grams fat; 5 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 12 grams polyunsaturated fat; 179 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 43 grams protein; 1232 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a 12-inch nonstick skillet, heat 1 tablespoon of oil over medium. Add 1 tablespoon of the garlic and 1 teaspoon of the ginger, and stir until fragrant, 30 seconds. Add soy sauce, sugar and tofu, and season with salt and pepper. Cook, stirring occasionally, until sauce has been absorbed and tofu is nicely glazed, about 5 minutes. Stir in cilantro. Transfer tofu along with juices to a shallow plate.
- Step 2
In the same skillet, heat 2 tablespoons of oil over medium. Add onion and carrot, and season with salt and pepper. Cook, stirring occasionally, until softened, 3 minutes. Stir in remaining 1 tablespoon garlic and 1 teaspoon ginger until fragrant, 30 seconds. Add broccoli, season with salt and pepper, and cook, stirring occasionally, until broccoli is softened, about 3 minutes. Add rice, jalapeño and peas, and drizzle over 1 tablespoon of the oil. Season with salt and pepper, and cook, stirring occasionally, until well combined and rice is golden in spots, about 3 minutes.
- Step 3
Push rice mixture to one side of the skillet. To the empty side, add the remaining 1 tablespoon oil and eggs, and allow them to set a little before stirring. Cook until scrambled, 1 to 2 minutes. Stir egg into rice mixture, then stir in half of the scallions and half of the glazed tofu and any juices on the plate. Season with salt and pepper.
- Step 4
Divide the fried rice in bowls, and top each with some of the remaining glazed tofu. Garnish with the remaining scallions.
Private Notes
Comments
It also tastes completely fine without the sugar.
I used sesame oil too, ideal. Having so often overcooked stir fries I followed the cooking times precisely, and the results were fabulous, one of the best stir fry recipes ever. Do figure, however, on a hour of prep beforehand, and have your numerous bowls of ingredients handy right next to the stove.
I make this in a little sesame oil and use with left over Chinese food rice. Sprinkle with sesame seeds too. Easy on the soy, it gets salty fast.
Delicious. As others did, I added some sesame seed oil to the dish and a dash of chinkiang vinegar. I only had two cups of rice, but added more veggies than the recipe called for. The sauce coated everything nicely, so I too, recommend doubling the sauce if you're making the full recipe.
aud loved. careful with salt - soy sauce brings almost everything you need
I, pretty much followed the recipe. Estimated quantities, more veggies and a different order of placing them in the pan. As someone who has always steered away from trying to cook tofu, I think this recipe got me over those heebie jeebies. This is truly a yummy dish. And chopping all the veggies is a great post workday activity that made the outcome that much more enjoyable.