If you want to be somebody's hero, here is what you will need:
1 cup uncooked rice (we used half black and half white)
1 package of firm tofu
1 bell pepper-diced
1/2 cup carrots-chopped
1 Serrano (or other hot) pepper-thinly sliced
1/2 white onion-diced
3 green onions-thinly sliced
2 cloves garlic-minced
1-2 inch piece of ginger-minced
2 tablespoons olive oil or vegetable oil
1 teaspoon sesame oil
2 tablespoons soy sauce
2 tablespoons sherry
2 tablespoons "miso and easy"
1 teaspoon sugar
salt and pepper
sriracha if desired
This is a little complicated, so I numbered the steps:
- In a bowl, whisk together soy, sherry, "miso and easy," sesame oil, and sugar.
- Cook the rice (we use a rice cooker).
- Press tofu and cut into 1/2 inch cubes.
- Heat 1 tablespoon oil (vegetable recommended--we used olive, since we didn't have vegetable) on medium heat.
- Cook tofu for 5 minutes, tossing in the oil until desired texture is reached (we like it brown and a little crunchy).
- Set aside tofu in a bowl.
- Crack 2 eggs into the pan. Scramble and cook 1-2 minutes. When eggs are scrambled, set them aside in the bowl with the tofu.
- Add 1 tablespoon oil to pan with garlic, ginger, onion, and hot pepper. Saute until onions are translucent.
- Add the rest of the vegetables and turn the heat up to medium high. Cook until the carrots are soft, 2-3 minutes. If vegetables get stuck to the bottom of the pan, use a little water to help ease them off.
- Add the sauce from step 1 and the cooked rice into the pan.
- Stir everything together. Add cooked tofu and egg. Mix and cook until all ingredients are warm.
- Garnish with green onion.
- Serve with sriracha if desired.
Total Prep and Cook Time: 1 hour.
Deliciousness factor: 4.5 out of 5 stars. This fried rice will taste even better than restaurant fried rice, but we're willing to bet it's healthier. The leftovers are awesome to eat for lunch. The meal is satisfying on its own and doesn't need any sides.
Happy hump day. I hope you are inspired to be someone's hero today :)