We have been making this tofu fried rice recipe for months, not until this last time when I received loads of questions did I consider it a recipe or think to share. I’ve mentioned before, that I do not think stir fry is a weeknight meal – all the prep, the number of dishes, the mess… Whether I’m working in or out of the home, stir fry is something I have to be mentally prepared for and have a ton of the prep work done days ahead. This recipe is one I can handle on weeknights.
I love this recipe for its ease and for it’s nutrition – it makes a perfect meatless Monday option and depending on your family size (or if you double the batch) it makes delicious leftovers.
Weeknight Tofu Fried Rice
1 package extra firm tofu, drained and pressed for at least 30 minutes
2 tablespoons vegetable oil
¼ cup corn starch
1 bag Trader Joe’s fried rice
1 cup broccoli florets, steamed
1 cup sliced carrots, steamed
2 teaspoons toasted sesame oil
3 teaspoons low sodium soy sauce
3 tablespoons chopped kimchi (optional)
- Cut pressed tofu into desired sizes: into 12 pieces (cut into 6 planks then cut each plank in half). Coat each piece in corn starch
- Warm skillet over medium high heat, then add oil. Add tofu to the pan in batches being mindful to not overcrowd the pan. Cook the tofu 3-4 minutes each side until golden brown. Remove from pan and set aside.
- Add prepared rice to same pan and cook for 2 minutes while stirring.
- Make a space in the center of the pan and crack in the egg. Using your spatula scramble the egg and gradually mix in with the rice at the edges of the pan until fully incorporated.
- Add in steamed veggies (and kimchi if using) and stir well.
Top with sesame oil and soy sauce, stir well to coat the vegetables and rice. Serve with crispy tofu on top.