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Tofu Fried Rice

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Whenever I have leftover rice, I like to make Japanese style fried rice. I am also on a tofu kick right now, so for some added protein I decided to try some tofu in my usual recipe. Because fried rice has scrambled egg in it, the tofu kind of blended with the eggs due to their similar textures.

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Tofu Fried Rice

  • 1/2 package medium -firm tofu
  • 1 package frozen vegetables (peas and carrots are the best but really any vegetables are good)
  • garlic powder
  • pepper
  • seasoning salt
  • Cooked Rice (2 cups should do the trick)
  • Gluten Free soy sauce (I use La Choy)
  • 4 eggs
  • 3 tbs. butter
In a wok or large pan, scramble the eggs and set aside. Chop the tofu in small pieces and cook on high in soy sauce. Set aside. Put all of the rice in the wok and add butter. Season with garlic pepper, pepper, and seasoning salt. Fry until rice gets crispy in some spots and then add vegetables and enough soy sauce to cover all of the rice. Continue to fry the rice on high and then add eggs and tofu and let simmer. Easy peasy and delicious to boot.
~Glutenless Goddess 
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Learning to love Tofu

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I like tofu, I really do, but my husband could definitely do without in his diet. I had mentioned in an earlier post that we are trying to do some more meatless meals to broaden our food horizons and be a little healthier. I thought I could use some tofu for a meatless meal, and better yet, I was going to camouflage it so my husband would never even know the difference. Needless to say, he could still tell it was not chicken, BUT he actually admitted that it tasted good enough to finish dinner. Victory for tofu.

Some of you have probably heard of tofu before but are wondering what the heck it really is. Tofu is coagulated soy milk (bean curd) pressed into a block. Yeah, I know, that definition doesn’t do much for my cause, but seriously, it isn’t as bad as it sounds. Tofu is high in protein and, according to the FDA, has been proven to reduce the risk of heart disease if integrated into a diet AND is gluten and dairy free. I’m a fan.

For this tofu adventure, I made a safe meal: Spicy Stir Fry

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  • 1/2 of a tofu package (medium firm)
  • 1/4 c chicken or vegetable broth
  • Stir fry veggies (I did a frozen pack, but fresh is even better)
          You can really use whatever you like, I put pea pods, squash, carrots, red peppers, and lima beans 
  • GF soy sauce (La Choy is GF and I am sure there are others)
  • Sweet chili sauce ( out of laziness I bought some from Trader Joe’s because it is yummy and GF but you can make your own…email me for a recipe if you want)
Cut 1/2 the package of tofu into small chunks, but it in a pan or wok on medium-high and add the broth. This will make it really flavorful and help disguise its tofuness for those, like my husband, who don’t like it. Notice that I didn’t add any oil or butter; it fries fine without it and is much healthier this way. cook it, flipping often, until the broth is pretty much soaked up and the tofu starts getting brown on the sides.
Add the vegetables in the pan or wok and turn the heat down to medium. Let the veggies get soft and soak up the leftover broth and add some soy sauce (you can cover it for 5 minutes or so to let it all soften). Once soft, dumb in the sweet chili sauce and let it simmer for a couple of minutes.
Serve over rice and see if your family ever even notices that it’s not chicken.
~Glutenless Goddess