Rethink leftovers with this tofu, vegetable and peanut stir-fried rice. Fresh and delicious, this recipe is a far cry from your average takeout dish.
350 g block extra-firm tofu
3 cups (750 mL) cooked and chilled brown or white rice
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) sesame oil
hot Chinese chili garlic sauce, to taste
4 tsp (20 mL) oil, preferably peanut
1 cup (250 mL) very small broccoli florets
1 cup (250 mL) diced carrot
1 cup (250 mL) diced shiitake mushrooms, about 6
½ cup (125 mL) peanuts
2 garlic cloves, minced
1 tbsp (15 mL) grated ginger
½ cup (125 mL) frozen peas
2 green onions, thinly sliced
Line a plate with paper towels and place tofu on top. Place a few more paper towels on tofu, then another plate. Place something heavy like a large can to weigh down tofu and drain the liquid, for about 30 minutes. If rice is clumped, fluff with a fork.
Stir soy sauce with sesame oil and hot chili sauce, and set aside.
Pat tofu dry, then cut into ½-inch (1-cm) pieces. Season with salt and pepper. Heat 2 tsp (10 mL) peanut oil in a large non-stick frying pan over medium-high heat. Add tofu and stir fry until golden on all sides, about 3 minutes.
Add remaining peanut oil to pan. Add broccoli, carrots and mushrooms to pan. Stir fry just until crisp-tender, about 2 minutes. Add peanuts, garlic and ginger. Stir fry for about 30 seconds. Add rice, peas, green onions and soy sauce mixture. Stir fry just until rice is hot, about 2 minutes.
Per serving (¼ recipe): 470 calories, 23 g fat (3.5 saturated fat, 0 g trans fat), 0 mg cholesterol, 20 g protein, 49 g carbohydrate, 8 g fibre, 6 g sugar, 650 mg sodium