I would type a whole bunch of interesting tidbits about this recipe, but I think it’s rude to type with your mouth full. It’s also rude to talk with your mouth full, which is why I just ignored a phone call.
No one ever calls me.
I’m kidding again.
Why am I in such a ‘kidding’ mood?
It’s the tofu. It’s just that good.
This recipe is ideal for a quick, weeknight meal. Simple and satisfying and salty and (insert other appealing adjective) and (insert one more appealing adjective but try to avoid the four you already used) – yes, that’s what this dish is all about.
2T vegetable oil
1/2 block extra-firm tofu, drained, pressed and cut into small cubes
2C cooked brown rice (use leftover for best results)
1/2 of a small onion, diced
1-2 carrots, diced (1/2C total)
1/2C shelled edamame*
2 cloves garlic, minced
1tsp fresh grated garlic
2T low sodium soy sauce (optional: 1T more)
1T rice wine vinegar
2-3 green onions, sliced thinly
Heat wok (or skillet) over medium-high heat. Add in 1T oil. Once hot, add tofu. Cook until golden-brown on all sides, about 3-4 minutes. Remove from pan – set aside in a bowl.
Add additional 1T of oil to pan. Once hot, add onion and carrots. Cook, stirring occasionally, until tender, about 4 minutes.
Add in edamame and heat through, about 1 minute. *Note: I used frozen edamame that I defrosted in the microwave.
Add in garlic and grated garlic. Cook for about 30 seconds, until fragrant.
Add cooked tofu, soy sauce and rice wine vinegar. Stir once or twice to combine.
Stir rice into pan, heating through and stirring to break up clumps.
Remove from heat. Taste and adjust seasoning. Add in salt and/or extra soy sauce if desired.
Garnish with sliced green onions. Serve immediately.