Last night I was trying to figure out a way to incorporate the tofu I had purchased into a side dish. I did some online research as to the best ratio of soy sauce to rice for this dish, and it appears that for 2 cups of rice one must use 4-5 tsp of soy sauce. I used the “Lite Soy Sauce” with less sodium.
Tofu Fried Rice
1 package extra firm tofu, cut into cubes and cooked in the skillet
1 bunch scallions
3 eggs, scrambled
1/2 cup sliced white mushrooms
2 tbsp canola oil
1 cup cooked white rice
3 tsp. low-sodium soy sauce
Cook the tofu and rice. Heat the scallions and mushrooms on medium-high heat along with 1 tbsp canola oil in a skillet. In a separate skillet, add the three scrambled eggs and cook for about two minutes on each side, until you can use a spoon around the edges to lift up the egg. Once the eggs have hardened into a round shape, break it apart with a spatula to create small pieces. (You can cook the eggs less if you want to make it more runny)
Add the rice, egg pieces, and tofu to the scallion and mushroom mixture in the first skillet, along with the soy sauce and the other tablespoon of canola oil. Stir and combine until heated through. Serve and enjoy!