Tofu: Broccoli Fried Rice
by Lishka DeVoss

Give yourself 2 hours to makes this.

YIELD 4 servings (This recipe makes good leftovers.)

INGREDIENTS

INDIVIDUALLY (ready to use):
5 tbsp neutral oil, such as safflower or canola oil
2 tbsp minced garlic
2 tsp minced fresh ginger
1/4 cup chopped cilantro (optional)
10 ounces broccoli, cut into 1-inch florets and stems thinly sliced (3 heaping cups)
3 large eggs, beaten
2 scallions, thinly sliced
salt and black pepper

BOWL ONE:
1/3 cup soy sauce 
1 tbsp sugar
1 (14-to-16-ounce) package firm tofu, drained and cut into 1/2-inch cubes

BOWL TWO:
1/2 cup finely chopped onion
1 large carrot, peeled and thinly sliced into rounds

BOWL THREE:
3 and 1/2 cups cooked and cooled long grain white rice, preferably day-old
2 jalapeño or 1 serrano chile, thinly sliced
1 cup thawed frozen peas

PREPARATION

1. On medium, heat 12-inch nonstick skillet and 1 tbsp of oil. Add half garlic and half ginger; stir until fragrant — 30 seconds. Add BOWL ONE; season with pepper. Stir occasionally, until sauce is absorbed and tofu is nicely glazed — about 5 minutes. Stir in cilantro; transfer all to a shallow plate.

2. On medium in same skillet, heat 2 tbsp oil. Add BOWL TWO; season with pepper. Cook until softened — 3 minutes. Add remaining garlic and ginger; stir until fragrant — 30 seconds.

3. Add broccoli; stir occasionally until softened — about 3 minutes.

4. Add BOWL THREE; drizzle with 1 tbsp oil; season with pepper; stir occasionally until well combined and rice is golden in spots — about 3 minutes.

5. Push rice mixture to one side of skillet. In empty side, add 1 Tbsp oil and eggs; allow to set a little before stirring until scrambled — 1 to 2 minutes. Combine all skillet contents, then fold in scallions and glazed tofu. (Season with more pepper if needed.)

Updated 2024-07-05

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