Recipes - Main Dish

Tofu and Broccoli Fried Rice with Peanuts

This easy, light dinner entree will please all family members.  If you have leftover cooked vegetables or meat that you want to use up, you can throw them in too!  This recipe is very flexible.

NOTE:  You will need 4 cups cooked rice for this recipes, so make it ahead of time.  You can use white or brown rice.

2 large eggs

2 1/2 tablespoons peanut or canola oil

1 package Mori-Nu® Silken Firm Tofu, diced

2 teaspoons minced garlic

1 teaspoon salt (divided)

1 cup sliced onion

3 cups chopped broccoli

2 cups diced carrots

4 cups cooked rice

soy sauce to taste

4 medium scallions, thinly sliced (include the greens)

1 cup peanuts, lightly toasted

1.  Place a wok or skillet over medium heat for about 1 minute. 

2.  In the meantime, break the eggs into a small bowl and beat until smooth.  Add 2 teaspoons of the oil to the pan and swirl to coat.

3.  Add the eggs to the pan, and cook as you would scrambled eggs, then transfer to a plate, cut into small pieces and set aside.

4.  Return the pan to the heat and add another tablespoon of oil and swirl to coat.  Add the tofu, garlic, and 1/2 teaspoon of salt, and cook over medium heat for about 5 minutes.  Transfer to the plate with the cooked egg.

5.  Wipe the pan clean with a paper towel, then return it to the heat again and add another tablespoon of oil.  Turn the heat up to high and add the onion, broccoli, carrots and 1/2 teaspoon salt. 

6.  Stir-fry until the vegetables are just tender.  Turn the heat back to medium, stir in the rice, and shake in some soy sauce.  Stir and cook until the rice is heated through and the vegetables are evenly distributed.  Add the egg and tofu and gently stir these in.

7.  Serve hot, topped with scallions and peanuts.