Here's another one from my new Cooking Light cookbook. We aren't big tofu eaters, but after I found out at the grocery store yesterday that it was $1.27 for 14 ounces I think we'll start having it more often.
Tofu Fried Rice
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)
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.
So I'm going to use brown rice instead of Minute Rice because I just like it better and it's what I have on hand. I figure I'll make it earlier in the day so it's ready to go when I need it. I'm also going to use Egg Beaters instead of the real eggs since we don't eat real eggs. I think those are the only modifications I'll do. I'm excited to try it. I looked it up on the Cooking Light website, and it got really good reviews.