When my spouse is away on one of her business trips, there’s nothing easier to throw together for a solo dinner than a quick and easy bowl of fried rice.
1 individual pkg Nasoya NonGMO Organic Tofu, drained and cubed
1 jalapeno pepper, chopped, seeds removed if desired
1″ piece fresh ginger root, peeled and minced
1 tsp five spice powder
1 tbsp light soy sauce or Tamari
1/2 tbsp toasted sesame oil
1 cup leftover rice
1 cup frozen vegetable mix or chopped fresh vegetables of choice
1 egg, whipped with 1/2 tsp of water, optional
1 cup spring garden salad mix, optional
salt and pepper to taste
Over a med high flame, heat the toasted sesame oil in a skillet until shimmering. Carefully add in the tofu (water content can make the oil pop) and saute on all sides until golden brown, about 5 to 10 minutes. Add in the ginger, jalapeno, and continue to saute a couple minutes more until fragrant. Stir in the cup of frozen or fresh veggie and cook until just warmed through and tender. Add in five spice powder and soy sauce and continue to cook about one minute more. Whisk in the egg and cook until just set. Turn off the heat and stir in the rice until well incorporated. Serve immediately with the cup of greens.