Rating: 3.5 stars
30 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 4

Bring a favorite takeout dinner packed with fresh veggies and tofu to the table in about 15 minutes.

David Bonom
Recipe by Cooking Light September 2004

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions, omitting salt and fat.

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  • 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.

Chef's Notes

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.

Nutrition Facts

376 calories; calories from fat 26%; fat 11g; saturated fat 2g; mono fat 3g; poly fat 5.1g; protein 15.8g; carbohydrates 50.6g; fiber 3.2g; cholesterol 106mg; iron 3.8mg; sodium 629mg; calcium 79mg.
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