Friday, April 27, 2012

Friday Favs #7

It's Friday--yay!!

Not sure if I mentioned this or not, but I'm working on a new book. This week has been pretty productive for me too--writing wise--double yay! My hero is cracking me up, so he's been a joy to write.

In other news, congrats to Sarah Forgrave--the winner of my book and herbal coffee combo giveaway over at Jill Kemerer's blog!

And thank you to Jill for hosting me!

And now for this week's FRIDAY FAVORITE:

It's a recipe. One I made the other night and that is popular with the family.

I have to say, my family has been a good sport with my vegetarian cooking, but they do start to get twitchy when they see tofu sitting in the fridge. :-)

This is the only recipe I make (so far) that they eat with tofu. And they not only eat it, but easily go back for seconds (sometimes thirds).

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) slices green onions
  • 1 cup frozen peas and carrots, thawed
  • 2 teaspoons bottled minced garlic
  • 1 teaspoon bottled minced fresh ginger
  • 2 tablespoons rice wine
  • 3 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1/2 teaspoon dark sesame oil
  • Thinly sliced green onions
  • Preparation:

    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, peas and carrots, garlic, and ginger; sauté 2 minutes.
    3. 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.
    It's easy and very yummy.
    PS. I found the rice wine and the hoisin sauce in the Chinese section in my normal supermarket.

    How about you? Do you like tofu? Have you ever tried it?

    Have a great weekend!!


    Old Kitty said...

    I love tofu!! So thanks for this recipe!!

    Yay for Sarah!

    Take care

    Connie Keller said...

    The recipe looks delicious. I like tofu, but my boys would gag and read me Foxtrot comics--the mother has tried to serve tofu in the past. :(

    Anonymous said...

    I love tofu! I love that good tofu will absorb the flavors of the recipe it's in, and that it's so good for you. Thanks for the new recipe!

    Linda G. said...

    I love tofu in Asian cuisines, especially Thai. It picks up the flavors so well, and I always feel virtuous after I eat it. *grin*

    Wendy Paine Miller said...

    Yeah Sarah!

    And I do believe I have. My mom used to toy with it and serve it up. Didn't last long.

    And I had a friend bring some over for lunch about a year ago from Whole Foods. Not bad. Not my fav, but not bad.

    ~ Wendy

    CJ Kennedy said...

    I'm not very adventurous in my eating. The idea of rubber curds is making me cringe.

    Jessica R. Patch said...

    What exactly does the tofu do for the rice? The recipe looks great, just not so sure about the tofu! ;)

    Maria Zannini said...

    I'm not a big fan of tofu. But I'll eat it if they're cut into small pieces.

    I do like the seasonings and sauces you used to dress this dish though. I never thought to use rice vinegar.

    Jennifer Shirk said...

    Jessica: the tofu doesn't do much but add texture and protein to the meal. But for some reason, it works. :)

    Jill Kemerer said...

    This looks easy. I'm willing to try it!

    Cindy R. Wilson said...

    My kiddos would probably like this. And yay for a new book!

    Debora Dennis said...

    Not a tofu fan, and my meat loving boys would probably pass out if I served only this for dinner - but I might be able to slip it in as a side dish to test the waters.

    Linda Kage said...

    Congrats to Sarah!

    You know, I've never tried tofu. Hmm.

    Susan Flett Swiderski said...

    I've never prepared tofu at home, because my husband gags when he just hears the word, but I do like the way one of the Chinese buffet restaurants fixes it. They just brown cubes of it, so the outside is firm and the inside like egg custard. (But will my husband even try it? Nooooooo.)

    Carol Kilgore said...

    Tofu isn't my's a texture thing. Love fried rice, though.

    Happy Weekend!

    Anonymous said...

    I've had tofu before, but I haven't eaten it in a long time. I'm trying to eat 90-95% raw and then fill in with steamed veggies, some rice and some beans. That recipe does sound interesting.

    Terri Tiffany said...

    Another book? Wow! You go!

    Nancy said...

    That sounds good, Jennifer. I love rice dishes. I think I had tofu once in Vermont. There was something in my chicken dish that I thought was mushrooms, but then decided it must be tofu. Not bad.

    Nas Dean said...

    Ok! Guess what? I haven't tried tofu yet! But this recipe sounds great and I'm going to try it!

    Thanks Jennifer!