| Cook Time | 30 minutes |
| Servings |
servings
|
- 1 1/2 cups white or quick-cooking brown rice
- 16 oz. extra-firm tofu packed in water drained
- 6 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed)
- 2 Tbsp. pure maple syrup or honey
- 1 Tbsp. sesame oil
- 2 tsp. rice vinegar or rice wine vinegar
- 1/4 tsp. ground ginger
- 5 scallions dark and light green parts, thinly sliced
- 2 Tbsp. peanut oil
- 1 egg
- 1 cup frozen peas
- 1/4 - 1/2 tsp. black pepper
Ingredients
|
- Cook the rice according to the package directions (or use day-old rice).
- Meanwhile, cut the tofu lengthwise from end to end (like cutting a deck of cards), making 3 even slices. Wrap those slices in a clean dish towel to absorb any excess water.
- Combine 2 Tbsp. soy sauce, the maple syrup or honey, sesame oil, vinegar, and ginger in the bottom of a flat baking dish that’s large enough to hold the tofu in a single layer.
- Cut the tofu slices in half, then diagonally again into triangles. Add them to the dish with the marinade and flip them several times to coat with the sauce. Heat a large nonstick skillet over medium heat. Transfer the tofu and marinade to the skillet.
- Cook it, flipping occasionally, until the tofu is nicely browned on both sides, 10 – 12 minutes in total. Transfer it to a serving plate and sprinkle it with about 2 Tbsp. scallions.
- When the rice is 5 minutes from done, heat the peanut oil in a large skillet over medium heat.
- Beat the egg and fry it in the oil, chopping it as it cooks, until it is well done.
- Add the remaining scallions and the peas and stir-fry them with the egg for 1 minute. Add 3 cups of cooked rice, 4 Tbsp. soy sauce, and the black pepper and toss it thoroughly. Serve it immediately with the tofu.
Do Ahead or Delegate: Cook the rice, drain and cut the tofu, make the marinade and marinate the tofu, slice the scallions, beat and refrigerate the eggs, defrost the peas.
Scramble Flavor Booster: Serve it with Asian sweet chili sauce or spicy chili garlic sauce.
Tip: For all you not-yet-converts to tofu—does tofu seem like a mysterious food to you? In short, tofu is soybean milk from mature white soybeans, which is boiled, curdled, and pressed, similar to cheese. I love it because it’s high in protein, low in fat, and takes on the flavor of whatever you marinate or cook it in.
Video: Watch Jessica make it on Facebook Live.
Nutritional Information Per Serving (% based upon daily values): Calories 340, Total Fat: 13g, 20%; Saturated Fat: 2g, 10%; Cholesterol: 35mg, 12%; Sodium: 620mg, 26%; Total Carbohydrate: 42g, 14%; Dietary Fiber: 3g, 12%; Sugar: 2g; Protein: 14g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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