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
4 garlic cloves, minced
1 teaspoon minced peeled 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)
How to Make It
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.
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.
A good basic recipe, tasty, easy to prepare and using ingredients easy to come by. I used sticky rice (cold for best results), and added mushrooms, snap peas for color and crunch, bean sprouts and subbed the sake with rice vinegar (I like the tang). I had trouble getting the tofu to brown and crisp even though I drained it thoroughly, so it was a little mushy, and not as pretty. I do recommend having everything prepped in advance. I like other reviewers' suggestions of chili garlic sauce for a peppier flavor, and cilantro or basil as a garnish. I love recipes like this that are so accommodating of variations.
Meh. It's not terrible, but if you think this qualifies as a satisfactory replacement for your friendly neighborhood Chinese take-out place, you need to find a new friendly neighborhood Chinese take-out place. (Source: I'm obsessed with Chinese food.) About two tablespoons of sriracha is the only thing that made it palatable.
I loved this recipe and will be making it again! I subbed out the tofu and used lentils instead. They fit beautifully into this recipe and add a nice punch of protein and fiber. I also used brown rice instead of white. I think I will double the sauce next time for a little more flavor, but really enjoyed this one overall!
This needs some tweaking but isn't that the fun? Should have read comments esp the one about rice wine vinegar not the same as sake and a good sub would be white wine or sherry. Thank you. I have to try this again NOT using vinegar. I also added chili sauce because otherwise it would be boring. I didn't use min rice rather I had left over basmati rice which was why I made this to use it up! I used leek instead of green onion but that really isn't much different so not important. The best thing I added was fresh cilantro when I served it and that along with hot sauce made this a recipe I would make again.
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