Fried Rice With Tofu And Vegetables

Fried Rice With Tofu And Vegetables

Ingredients:
1 cup dry white wine or chicken broth
¼ cup light soy sauce
2 Tbsp honey
1 Tbsp grated peeled fresh ginger
12 oz (375 g) extra-firm tofu, cut into 1-in (2.5 cm) cubes
1 cup long-grain white or brown rice
2 cloves garlic, minced
16 oz (480 g) frozen mixed Chinese vegetables, slightly thawed
¼ tsp ground black pepper
5 scallions, cut into 2-in (5 cm) pieces
1 large egg, lightly beaten

Directions:
1. In large resealable plastic bag, combine wine, 1 Tbsp soy sauce, honey, and 1 tsp ginger. Add tofu,
press out excess air, close bag, and shake gently to coat. Marinate in refrigerator for 1 hour, turning
occasionally.
2. Cook rice according to package directions. Keep warm.
3. Meanwhile, lightly coat wok or large deep skillet with cooking spray and set over high heat until
hot but not smoking. Stir-fry garlic and remaining ginger for 1 minute, or until fragrant. Add rice,
mixed vegetables, pepper, half of scallions, and remaining soy sauce. Stir-fry for 4 minutes, or until
mixed vegetables are heated through. Push ingredients to one side of wok, then pour in beaten egg.
Cook egg until almost set, cutting into strips with heatproof spatula.
4. Pour marinade into small saucepan. Boil over high heat for 2 minutes. Add tofu and marinade to
wok. Stir-fry for 4 minutes, or until tofu is heated. Sprinkle with remaining scallions.