Vegetable Fried Brown Rice with Crispy Tofu

Ingredients

• 1 block (14 ounces) extra-firm tofu, pressed and cubed
• 2 tablespoons cornstarch
• 4 tablespoons vegetable oil, divided
• 1 small onion, diced
• 2 carrots, diced
• 1 cup broccoli florets, chopped small
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 4 cups cold cooked brown rice, day-old
• 1 cup frozen peas
• 3 tablespoons soy sauce or tamari
• 1 tablespoon toasted sesame oil
• 1 teaspoon rice vinegar
• 3 green onions, sliced
• 1 tablespoon toasted sesame seeds

Instructions

1. Toss the pressed tofu cubes with the cornstarch in a bowl until evenly coated on all sides.
2. Heat 2 tablespoons of the vegetable oil in a large nonstick skillet or wok over medium-high heat.
3. Add the tofu in a single layer and cook for 7-8 minutes, turning occasionally, until golden and crisp on most sides; transfer to a paper-towel-lined plate.
4. In the same skillet, add the remaining 2 tablespoons oil, then add the onion and carrots and stir-fry for 3-4 minutes until slightly softened.
5. Add the broccoli and stir-fry for 2-3 minutes until bright green and crisp-tender.
6. Stir in the garlic and ginger and cook for 30 seconds until fragrant, taking care not to let the garlic brown or turn bitter.
7. Add the cold brown rice, breaking up any clumps with a spatula, and stir-fry for 4-5 minutes, pressing it against the hot pan so some grains crisp slightly.
8. Add the frozen peas and stir-fry for 1-2 minutes until heated through.
9. Drizzle the soy sauce, sesame oil, and rice vinegar over the rice and vegetables, and toss well for 1-2 minutes so everything is evenly coated and glossy.
10. Return the crispy tofu to the skillet and gently fold it in, tossing just until warmed through so it doesn't lose its crisp coating.
11. Remove from the heat and divide among bowls.
12. Top with sliced green onions and toasted sesame seeds before serving hot.

Nutrition

Calories	460
Protein	19 g
Fat	20 g
Carbs	54 g
Fiber	7 g
Sodium	720 mg

Estimated per serving