Tofu Fried Rice

3 tablespoons canola or peanut oil, divided use
.4 block extra-firm tofu, diced
3/4 cup onion, diced
3/4 teaspoon black pepper (divided use)
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
3 tablespoons scallions, chopped
1 cup frozen peas and carrots
4 eggs, beaten
4 cups white long-grain rice, cooked
2 Tbsp lite Soy Sauce

# Preheat a large non-stick skillet over medium-high heat. Add 1 tablespoon of oil.
# Add onion and 1/2 teaspoon black pepper and cook until onion is tender, about 2 minutes.
# Add the garlic, ginger and scallions and stir for about 1 minute.
# Add tofu and stir frequently until heated.
# Add peas and carrots and stir until heated. Place tofu and vegetable mixture into a large covered bowl.
# Return skillet to the heat and add 1 tablespoon oil. Pour eggs into the skillet and scramble until done. Remove eggs to the bowl with tofu and vegetables.
# Return skillet to heat and add 1 tablespoon oil. Add rice and stir to heat and coat with oil.
# Season rice with soy sauce and pepper and let rice sit in skillet without stirring for about 2 minutes.

4 generous 1 cup servings


Number of Servings: 4

Recipe submitted by SparkPeople user SLBBW66.