Tofu Fried Rice (From Cooking Light)

• 2 cups uncooked instant rice
• 2 tablespoons vegetable oil, divided
• 1 (14 ounce) package reduced-fat firm tofu, drained and cut into 1/2 inch cubes
• 2 large eggs, lightly beaten
• 1 cup green onion, in 1/2 inch slices
• 1 cup frozen peas and carrot, thawed
• 2 teaspoons bottled minced garlic
• 1 teaspoon bottled minced fresh ginger
• 2 tablespoons sake (rice wine) or 1 tablespoon rice wine vinegar
• 3 tablespoons low sodium soy sauce
• 1 tablespoon hoisin sauce
• 1/2 teaspoon dark sesame oil
• thinly sliced green onion (optional)

1. Cook rice according to package directions, omitting salt and fat.
2. While rice cooks, heat 1 T vegetable oil in a large nonstick skillet over medium-high heat.
3. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally.
4. Remove from pan.
5. Add eggs to pan; cook 1 minute or until done, breaking eggs into small pieces.
6. Remove from pan.
7. Add 1 T vegetable oil to pan.
8. Add 1 c onions, peas and carrots, garlic and ginger; saute 2 minutes.
9. While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil.
10. Add cooked rice to pan; cook 2 minutes, stirring constantly.
11. Add tofu, egg and soy sauce mixture; cook 30 seconds, stirring constantly.
12. Garnish with sliced green onions if desired.

rice, vegetable oil, firm tofu, eggs, green onion, carrot, garlic, fresh ginger, sake, soy sauce, hoisin sauce, dark sesame oil, green onion

Taken from www.food.com/recipe/tofu-fried-rice-from-cooking-light-112705 (may not work)