tofu fried rice vegan

16 oz bag frozen small-cut vegetable medley- I used Whole Foods 356 brand with carrots, peas, corn, green beans, and baby lima beans
6 cups cooked brown rice
small red onion diced or green onion
2 tsp minced garlic
1 tsp minced ginger root
2 T sake (rice wine)
1 T hoisin sauce
2 T reduced sodium soy sauce
1 tsp chili oil
.5 tsp sesame oil
1 T canola oil

The sauce is a little sweet- could eliminate the hoisin or reduce the sake if you wish.

cook brown rice without salt or fat. cook vegetable medley bag in water according to instructions. smash the tofu into small pieces with a fork and stirfry on medium heat in a large frying pan for 5-10 minutes, or until liquid is gone. Whisk together sake, hoisin, soy sauce, chili oil and canola oil and set aside. Set tofu aside and cook red onion in a little water until softened, adding ginger root and garlic toward the end. Add vegetables to the pan and stirfy briefly at a high heat. Add rice, tofu, sauce and fry for few minutes until all is hot and not liquidy.

Serving Size: makes approximately 6 servings, 1 1/2 cups each

Number of Servings: 6

Recipe submitted by SparkPeople user DANAVSHAW.