Salmon & Tofu fried rice

6 oz. extra-firm tofu, diced (I used half of a 12.3 oz box of Mori-nu silken extra firm tofu)
1 tablespoon sesame oil
1 tablespoon soy sauce
1/2 cup diced celery
1/2 cup thinly sliced onion
1/2 cup grated carrot
6 oz. cooked (leftover) salmon
1 cup sliced mushrooms
3 cups of cooked rice

(I used an electric fry pan for this -- you could use a large skillet on the stove.)

1. Set electric fry pan at 350F. Spray with cooking spray, and add the tablespoon of sesame oil. Add the diced tofu and the soy sauce. Stir fry until nice and browned.
2. Add the celery, onion, and grated carrot. Stir fry until desired doneness. Add the mushrooms and stir fry briefly. Crumble in the salmon and again, stir fry briefly.
3. Finally add the rice; stir fry and cook until hot. If the rice is a bit dry, you can stir in a little water at this point.
4. Makes 4 servings, 1-1/2 cup each (or about 6 cups total).

Note: Serve with additional soy sauce (not included in the nutrition info)

Number of Servings: 4

Recipe submitted by SparkPeople user ANTIOCHIA.