This is a quick and fabulous one-person meal, perfect for using up leftover cooked rice and veggie odds and ends. It uses my favorite method for making tofu, which is so easy and doesn’t involve any pressing. Just cube and bake.
- 1/2 cup (4 oz) cooked rice, I prefer short grain brown rice
- 1/4 cup carrot, small dice, 2 oz
- 1/4 cup onion, small dice, 2 oz
- 1/4 cup peas, frozen, 2 oz
- 6 oz firm or extra firm tofu (uncooked & unpressed), 3/4 protein serving
- 1 Tbsp (0.5 oz) peanut butter, 1/4 protein serving
- 1 Tbsp dark toasted sesame oil, divided
- 1 – 2 Tbsp soy sauce
- 1/2 tsp chili garlic sauce, or more to taste
- 1 – 2 cloves garlic, minced
- 1/4 tsp fresh ginger,, grated
- 2 Tbsp green onions, sliced, to garnish
- sesame seeds, to garnish
- If you aren't using leftover rice, begin by cooking a pot of rice using your preferred method. I use a rice cooker.
- Preheat the oven to 400 degrees F.
- Cut the wet tofu into slices and then small cubes. I like 1/2" cubes. Place them on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, until lightly golden brown with a thin crust on the outside.
- Meanwhile, chop the carrots and onions.
- In a small cup, combine half of the sesame oil (1.5 tsp), the peanut butter, soy sauce, and chili garlic paste.
- Heat the rest of the sesame oil (1.5 tsp) and a splash of soy sauce in a nonstick skillet. Add the carrots and onions and sauté for about 8 minutes, until lightly browned.
- Remove the tofu from the oven. Add the ginger, garlic, peas and tofu to the pan, along with another small splash of soy sauce. Toss and cook another minute.
- Pour the sauce over the mixture and stir to coat. Add the cooked rice, and gently mix everything together. Continue frying until browned to your liking, adding soy sauce as needed to prevent sticking.
- Garnish with green onions and sesame seeds.