If you have vegetarian guests for Shabbos dinner, this Tofu Rice Stir-Fry is the perfect dish to serve. With tofu, egg, rice and vegetables, it can meet all their meal needs. Like many stir-fry recipes, there are a few steps to the recipe, but none of them are very taxing. And if you use frozen vegetables rather than fresh, then there is less to chop. Be sure to make plenty of it because I've noticed that meat eaters at my Shabbat dinner table also like to take some as a side to their chicken.
Prep Time: 20 minutes
Cook Time: 10 minutes
Drain Tofu: 10 minutes
Total Time: 40 minutes
Yield: 4-6 servings
Ingredients:
- 2 cups uncooked rice
- 1 (14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch) cubes
- 3 Tbsp. soy sauce
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. hoisin sauce
- 1/2 tsp. dark sesame oil
- 3 Tbsp. canola oil, divided
- 2 large eggs, lightly beaten
- 2 tsp. frozen minced garlic
- 1 tsp. frozen minced ginger
- 1/2 cup green onions, cut into 1/2 inch slices
- 1 1/4 cup frozen peas and carrots, thawed or chopped fresh vegetables (broccoli, red bell peppers, mushrooms...)
Preparation:
1. Cook rice according to package directions.
2. While rice cooks, drain tofu cakes by wrapping in paper towels and placing under a cutting board. Weigh down cutting board by placing some canned goods on top. Let stand for 10 minutes. Unwrap the tofu cakes. Cut the tofu into cubes of about 1/4 inch (1 centimeter).
3. While rice cooks and tofu drains, in a small bowl, combine soy sauce, rice vinegar, hoisin sauce, and sesame oil. Set aside.
4. Heat 2 tablespoon oil in a wok or large nonstick skillet over medium-high heat. Saute tofu for 4-6 minutes, stirring occasionally, until lightly browned. Remove from pan. Set aside.
4. Add eggs to pan. Scramble the egg until done. Remove from pan. Set aside.
5. Add 1 tablespoon oil to pan. On medium-high heat, saute garlic, ginger, onions, and vegetables for 3-4 minutes, or until heated through.
6. Add cooked rice to pan. Cook 1-2 minutes, stirring constantly. Add tofu, egg, and soy sauce mixture. Cook 1-2 minutes, stirring constantly.
2. While rice cooks, drain tofu cakes by wrapping in paper towels and placing under a cutting board. Weigh down cutting board by placing some canned goods on top. Let stand for 10 minutes. Unwrap the tofu cakes. Cut the tofu into cubes of about 1/4 inch (1 centimeter).
3. While rice cooks and tofu drains, in a small bowl, combine soy sauce, rice vinegar, hoisin sauce, and sesame oil. Set aside.
4. Heat 2 tablespoon oil in a wok or large nonstick skillet over medium-high heat. Saute tofu for 4-6 minutes, stirring occasionally, until lightly browned. Remove from pan. Set aside.
4. Add eggs to pan. Scramble the egg until done. Remove from pan. Set aside.
5. Add 1 tablespoon oil to pan. On medium-high heat, saute garlic, ginger, onions, and vegetables for 3-4 minutes, or until heated through.
6. Add cooked rice to pan. Cook 1-2 minutes, stirring constantly. Add tofu, egg, and soy sauce mixture. Cook 1-2 minutes, stirring constantly.