Tofu Fried Rice

Ingredients

• Tofu

  Extra firm, prepared with nigari

  8 oz or 227g

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Garlic

  Raw

  4 cloves, minced or 12g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Carrots

  Raw

  1 medium or 61g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Peanut butter

  Smooth style, without salt

  1 tbsp or 16g

• Brown sugar

  2 tbsp or 18g

• Chili Garlic Sauce

  Huy Fong Foods

  2 tsp. or 10g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

Directions

1. Preheat the oven to 400°F and prepare a baking sheet with parchment paper or a light coating of oil.
2. Cook the rice according to package instructions.
3. Wrap the tofu in a clean towel and press with a heavy object to remove excess liquid.
4. Dice the tofu into 1/4-inch cubes and arrange on the baking sheet. Bake for 26-30 minutes until golden brown and firm. Set aside.
5. Whisk together peanut butter, brown sugar, chili garlic sauce, sesame oil, and three-quarters of the soy sauce to make the sauce. Adjust flavors as needed.
6. Marinate the baked tofu in the sauce for 5 minutes, stirring occasionally.
7. Heat a skillet over medium heat and cook the tofu with a slotted spoon, leaving most of the sauce behind. Cook until golden brown, then set aside.
8. In the same skillet, sauté garlic, scallions, peas, and carrots for 3-4 minutes. Season with the remaining soy sauce.
9. Add the cooked rice, tofu, and remaining sauce to the skillet. Stir and cook over medium-high heat for 3-4 minutes.
10. Serve immediately.