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) sliced green onions
1 cup frozen peas and carrots, thawed
2 teaspoons bottled minced garlic
1 teaspoon bottled minced fresh ginger
3 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon hoisin sauce
1/2 teaspoon dark sesame oil
Thinly sliced green onions (optional)

1. Cook rice according to package directions, omitting salt and fat.

2. 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 and next 3 ingredients; saute 2 minutes.

3. While vegetable mixture cooks, combine soy sauce, rice wine vinegar, 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.  Yield: 4 servings (serving size: 1-1/2 cups).

376 calories (26% from fat): 11g fat; 15.8g protein; 50.6g carb; 3.2g fiber; 106mg chol; 3.8mg iron; 629mg sodium; 79mg calcium.

Cooking Light 2005