I "heart" tofu

I love tofu. Unfortunately my son Dillon is the only one who shares this love of mine. The rest of my family will eat it, they just don't love it. Well I determined to have tofu for dinner at least once or twice a month so I have to get creative with how I prepare it.

I found this recipe below on the Internet and I am happy to report (with the exception of my 4 year old who eats it all, but chews up and spits out the tofu) that we ALL love this recipe.

I've yet to use the sake, hoisin sauce, or sesame oil in the recipe just because I haven't had them on hand, but it tastes great without.

Enjoy!

Ingredients

• 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 sake (rice wine)
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon hoisin sauce
• 1/2 teaspoon dark sesame oil
• Thinly sliced green onions (optional)

Preparation

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

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.

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.