Tofu Fried Rice

(adapted from “Cooking Light”)

serves 4

2 cups uncooked brown rice

2 tablespoons olive oil

1 (14 oz) package firm tofu, drained and cut into small cubes

2 large eggs, lightly beaten

1-cup scallions, sliced

1 cup frozen peas, thawed

1 cup shredded or chopped carrots

2 garlic cloves, minced

1 teaspoon minced ginger

2 tablespoons rice wine vinegar

3 tablespoons lower-sodium soy sauce

1-tablespoon hoisin sauce

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

Heat a large nonstick skillet over medium heat.  Add olive oil; swirl to coat.  Add tofu; cook 4 minutes or until lightly browned, stirring occasionally.  Remove from pan.  Add 1 tablespoon olive oil, scallions, carrots, garlic, ginger, and peas to pan.   Cook until vegetables are tender. Meanwhile, combine vinegar, soy sauce, hoisin sauce.  Pour eggs into vegetable mixture and scramble as you stir them into the vegetables.  Add rice and tofu to vegetables; stir to combine.  Add soy sauce mixture and stir to coat everything.  Cook 1 minute.