Tofu Broccoli Fried Rice

Ingredients

• 14 Ounce extra-firm tofu, drained and cut into 1/2-inch cubes - 14 (ounces), Cut into 1/2-inch cubes.
• 4 Cup ready-to-heat cooked brown rice - 4 (cups)
• 3 Cup broccoli florets, cut into small pieces - 3 (cups), Cut into small pieces.
• 1 Cup carrots, diced - 1 (cup), diced
• 1 Cup frozen peas, thawed - 1 (cup), thawed
• 3 Each large eggs, beaten - 3 (count), beaten
• 0.25 Cup low-sodium soy sauce - 1/4 (cup)
• 2 Tablespoon canola oil - 2 (tablespoons), Used in divided amounts for tofu, eggs, and vegetables.
• 2 Teaspoon toasted sesame oil - 2 (teaspoons)
• 2 Count garlic, minced - 2 (cloves), minced

Instructions

1. Prep tofu, vegetables, and eggs

   1. *Drain and pat dry the tofu*, then cut it into 1/2-inch cubes; *cut the broccoli small*, dice the carrots, thaw the peas, mince the garlic, and beat the eggs.

2. Brown the tofu

   2. Heat *1 tablespoon canola oil* in a large nonstick skillet over medium-high heat; add the tofu and cook *5 to 6 minutes*, turning until *golden on several sides*, then transfer to a plate.

3. Scramble the eggs

   3. Add *1 teaspoon canola oil* to the skillet; pour in the eggs and *scramble just until set*, about *1 minute*, then transfer to the plate with the tofu.

4. Cook the vegetables

   4. Add the remaining *2 teaspoons canola oil* to the skillet; cook the broccoli and carrots for *3 to 4 minutes*, stirring often, until *bright and crisp-tender*.

5. Add garlic and peas

   5. Stir in the garlic and peas; cook for *1 minute* until *fragrant and warmed through*.

6. Heat the rice

   6. Add the brown rice and *break up any clumps* with the spatula; stir-fry for *3 to 4 minutes* until the rice is *steaming hot*.

7. Finish the fried rice

   7. Return the tofu and eggs to the skillet; add the low-sodium soy sauce and sesame oil, then *toss until evenly coated* and cook *1 to 2 minutes* until hot throughout.