Ingredients
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1 tbsp canola oil
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1 (12 oz) block extra-firm tofu
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2 tbsp cornstarch
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1 tsp garlic powder
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1 tbsp toasted sesame oil
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2 cups leftover cooked brown rice
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1 (16 oz) bag frozen stir fry Asian blend vegetables, thawed
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1 tbsp minced garlic
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3 tbsp lower sodium soy sauce
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2 tbsp honey
Steps
1
Cut tofu into ½ inch cubes. Lay out on a paper towel lined plate and cover with a paper towel and another plate to press out the liquid.
2
Toss cubed tofu with the cornstarch and garlic powder. Heat the canola oil in a large nonstick skillet over medium high heat. Add the tofu and cook for 2-3 minutes per side or until golden brown. Remove tofu and drain on a paper towel lined plate.
3
Add the eggs to the hot pan and scramble. Remove eggs from pan onto a plate and set aside. Wipe out pan and return back to stove.
4
Add the sesame oil, cooked rice vegetables and minced garlic. Cook for 3-4 mins, stirring occasionally, until vegetables and rice are hot.
5
Meanwhile whisk together soy sauce and honey. Add to the pan with the tofu and scrambled eggs. Mix well. Bowl up and enjoy!
