Tofu Fried Rice

Yield: 4-6 Servings

2 cups uncooked instant rice
2 tablespoons vegetable oil, divided
1 (14 ounce) package firm tofu, drained and cut into 1/2 inch cubes
1 cup green onion, in 1/2 inch slices
1 cup frozen peas and carrot, thawed
2 teaspoons bottled minced garlic
1 teaspoon bottled minced fresh ginger
2 tablespoons sake (rice wine) or 1 tablespoon rice wine vinegar
3 tablespoons low sodium soy sauce
1 tablespoon hoisin sauce
1/2 teaspoon dark sesame oil
thinly sliced green onion (optional)

Cook rice according to package directions, omitting salt and fat. While rice cooks, heat 1 T vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan.

Add 1 T vegetable oil to pan. Add 1 c onions, peas and carrots, garlic and ginger; saute 2 minutes. While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil. Add cooked rice to pan; cook 2 minutes, stirring constantly. Add tofu and soy sauce mixture; cook 30 seconds, stirring constantly. Garnish with sliced green onions if desired.

From Food.com