Tofu Fried Rice
This easy fried rice is also very versatile to make. You can use any other vegetables that you have on hand. Feel free to add some scrambled eggs if you want extra protein boost. The leftover can be kept in the fridge for at least two days.
firm, cut into 1/2inch cubes
mung bean sprouts
scallions, spring or green onions
cut into diagonal slices
soy sauce, tamari
Heat oil in large skillet or wok over medium-high heat.
Stir-fry tofu in oil with garlic and ginger 3 minutes.
Add peas, bean sprouts, mushrooms, onions and carrots.
Stir-fry until peas and carrots are tender.
Stir in rice, almonds and soy sauce; heat thoroughly.