Fried Rice with Tofu and Vegetables

Ingredients

• 1 block (350g) firm or extra-firm tofu, pressed and cut into cubes
• 2 tbsp certified gluten-free tamari
• 1 tbsp sesame oil
• 1 tbsp. vegetable oil
• 1 green onion, chopped (white and green parts separated)
• 2 cloves garlic, chopped
• 1 cup broccoli, small florets
• 1/2 cup carrots, thinly sliced
• 1/2 cup peas frozen
• 1/2 red pepper, cut into thin strips
• 2 cups cooked rice (preferably day-old rice)
• Salt and pepper to taste

Preparation steps

1. In a bowl, mix the tofu cubes with 1 tbsp of certified gluten-free tamari and sesame oil. Let marinate while you prepare the vegetables.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the tofu cubes and brown on all sides until crispy. Remove the tofu from the pan and set aside.
3. In the same pan, add the white parts of the green onion and the chopped garlic. Saute for 1 minute until fragrant.
4. Add broccoli, carrots, peas and red pepper. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
5. Stir in cooked rice and remaining certified gluten-free tamari. Mix well and cook for 3-5 minutes, stirring occasionally, until the rice is heated through and slightly crispy.
6. Return the tofu to the pan. Mix gently. Season with salt and pepper to taste.
7. Serve hot, garnished with the green parts of the chopped green onion.