Tofu Fried Rice

Using frozen peas and carrots plus bottled minced garlic and ginger speeds up preparation of this simple Chinese standby. Keep any leftover sake tightly capped in the refrigerator for up to three weeks, or you can substitute a tablespoon of rice wine vinegar for the sake.

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

• 2  cups  uncooked instant rice
• 2  tablespoons  vegetable oil, divided
• 1  (14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch) cubes
• 2  large eggs, lightly beaten
• 1  cup  (1/2-inch-thick) slices green onions
• 1  cup  frozen peas and carrots, thawed
• 2  teaspoons  bottled minced garlic
• 1  teaspoon  bottled minced fresh ginger
• 2  tablespoons  sake (rice wine)
• 3  tablespoons  low-sodium soy sauce
• 1  tablespoon  hoisin sauce
• 1/2  teaspoon  dark sesame oil
• Thinly sliced green onions (optional)

Preparation

Cook rice according to package directions, omitting salt and fat.

While rice cooks, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Add eggs to pan; cook 1 minute or until done, breaking egg into small pieces. Remove from pan. Add 1 tablespoon vegetable oil to pan. Add 1 cup onions, peas and carrots, garlic, and ginger; sauté 2 minutes.

While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil. Add cooked rice to pan; cook 2 minutes, stirring constantly. Add tofu, egg, and soy sauce mixture; cook 30 seconds, stirring constantly. Garnish with sliced green onions, if desired.

Nutritional Information

Calories:

376 (26% from fat)

Fat:

11g (sat 2g,mono 3g,poly 5.1g)

Protein:

15.8g

Carbohydrate:

50.6g

Fiber:

3.2g

Cholesterol:

106mg

Iron:

3.8mg

Sodium:

629mg

Calcium:

79mg