Fried Rice with Veggies & Tofu

1 T. tamari
1 T. mirin
1 T. plus 2 tsp. olive or walnut oil, divided
2 large cloves garlic, minced
1 c. scallions, greens included, rinsed, trimmed and thinly sliced
1 T. minced ginger
4 c. leftover cooked brown rice
2 medium red peppers, finely diced
2 small heads broccoli, cut into florets, stalks sliced
2 large carrots, diced
12 ounces firm tofu, cut into 1/4-inch cubes
2 eggs, beaten with a pinch of salt
3 T. tamari (to taste)

Heat 1 tsp. oil in nonstick skillet over medium high heat. Add tofu and cook a couple minutes, till browned, turning once. Whisk together tamari and mirin and pour over tofu, letting bubble up into a light glaze (raise the heat if it doesn't bubble up as expected). Remove tofu from heat and set aside.

Heat 1 tablespoon of oil in a large wok until hot. Add garlic, scallions and ginger and saute until softened and aromatic, about 2 to 3 minutes. Add red pepper, carrots, and broccoli and stir until heated through, about 2 minutes. Add rice and stir fry till heated through, about 3 minutes. Make a 3-inch well in the center of the rice mixture. Add the remaining 1 teaspoon of oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Gently stir in tofu. Serve hot.



Number of Servings: 4

Recipe submitted by SparkPeople user DAMIENDUCKS.