Heat vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes; cook 9 minutes or until golden brown, stirring occasionally. Remove tofu from pan.
Add cabbage to pan; cook 45 seconds or until cabbage wilts, stirring constantly. Stir in rice, soy sauce, and sesame oil. Reduce heat, and cook 2 minutes or until hot, stirring occasionally. Stir in tofu, peas, green onions, and salt; cook 3 minutes or until thoroughly heated, stirring occasionally.
Loved this - much like a fried rice dish I used to get at the Chinese restaurant in my hometown as a kid. Great fresh peas and cabbage to every bite, and just salty enough from the soy sauce. I would bake the tofu in advance, next time, for a chewier, dense texture and add a touch of garlic.
This is a nice basic recipe that I've used several times but I always add a good heaping TB of ginger, garlic, and some red pepper flakes. I also add red bell pepper in for color and brown the tofu in a non stick pan before adding it at the very end. I also use peanut oil for flavor and its tolerance of high temps.
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