This recipe is super easy and delicious. I make mine in a skillet, but a wok really would work better for this recipe.
Normally, I would toss in an egg, but this time around I left the egg out and just did the tofu. While I used an extra-firm tofu it would work well with a softer tofu as well.
2 tablespoons sesame oil
1-pound extra firm tofu
6 cups cooked medium grain white rice
1/4 cups low sodium soy sauce
1/2 cups frozen peas
1/2 frozen corn
1 cup frozen chopped broccoli
Rooster sauce for flavoring
a large skillet or wok
Warm the sesame oil over medium heat in a skillet. Gradually add the tofu
Fry the tofu until it begins to get golden brown
To the tofu add 2 tablespoons of soy sauce and continue to cook.
Remove the tofu from the skillet and add the rice. Saute the rice until it is completely coated in the residual soy sauce, oil and tofu-y goodness left in the skillet.
Add the remaining 2 tablespoons of soy sauce and continue cooking the rice
Add the frozen vegetables and continue cooking and stirring until the vegetables are warmed through and well incorporated into the rice. At this time, add the tofu back into the rice mixture.
Serve immediately with rooster sauce!
Recipe source: My Brain!
This recipe makes 8, 1-cup servings. Calories below do not include Rooster Sauce
Protein: 10 grams
Fat: 6 grams
Sodium: 315 mg
Fiber: 2 grams
Potassium: 98 mg