Spicy Tofu Fried Rice Recipe | Easy & Flavorful

INGREDIENTS

4 ounces firm tofu, drained 2 eggs 4‑1/2 teaspoons vegetable oil, divided 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 1/2 teaspoon red pepper flakes 2 cups thinly sliced Chinese cabbage 1 cup chopped carrots 1 cup frozen green peas, thawed 3 cups cooked white rice 1/4 cup canned chicken broth 1/4 cup reduced-sodium soy sauce 3 tablespoons dry sherry 2 teaspoons balsamic vinegar

PREPARATION:

1. Cut tofu into 1/2-inch cubes; set aside.
2. Beat eggs in small bowl with wire whisk. Heat 1-1/2 teaspoons oil in wok or large skillet over medium-high heat. Add beaten eggs; cook and stir 2 to 3 minutes until soft curds form.
3. Remove eggs from wok. Cut eggs into small pieces with spoon; set aside.
4. Heat remaining 3 teaspoons oil in wok over high heat. Add garlic, ginger and red pepper flakes; cook about 30 seconds or until fragrant. Add cabbage, carrots and peas; cook about 5 to 10 minutes until carrots are crisp-tender.
5. Stir in rice, tofu, chicken broth, soy sauce, sherry and vinegar; cook and stir 3 minutes. Stir in eggs just before serving. Garnish as desired.

This recipe appears in: Asian