INGREDIENTS:
- 2 Tablespoons vegetable oil, divided
- 1 Tablespoon minced garlic
- ½ pack (14-ounce) firm tofu, drained and cut into bite-sized cubes
- ¼ cup diced yellow onion
- 2 eggs
- 2 cups leftover rice
- 3 Tablespoons ketchup
- 1 Tablespoon low-sodium soy sauce
- ¾ cup diced zucchini
- 2 Tablespoons chopped green onion
- 2 Tablespoons chopped cilantro
- 1 teaspoon roasted crushed sesame seeds
- Sriracha
INSTRUCTIONS:
- Heat a large pan or wok over medium-high heat and add 1 Tablespoon of oil. Fry garlic with a pinch of salt until fragrant, about 10 seconds. Add tofu and cook until lightly browned, stirring occasionally. Remove from pan. Add eggs to the pan and cook without stirring for about a minute, or until egg is cooked; do not scramble. Break into small pieces. Remove from pan.
- Add 1 Tablespoon of oil to the pan. Add onion and zucchini, and sauté for about 2-4 minutes. Add rice, and cook until it gets a bit crispy. Add tofu, egg, ketchup, and soy sauce. Mix everything around until the rice fully absorbs the ketchup. Top with green onion, cilantro, sesame seeds. Squirt some sriracha on top if desired.
Source: MJ and Hungryman
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