Tofu Fried Brown Rice
Low-FODMAP, Vegan, Gluten-Free
Servings 4
Ingredients
- 1/4 cup soy sauce or gluten-free tamari
- 2 tablespoons rice vinegar
- 1 1/2 teaspoons toasted sesame oil
- 1 teaspoon grated fresh ginger
- 14 to 18 oz. firm or extra-firm tofu, drained and crumbled
- 1 3/4 cups water
- 2 cups instant brown rice
- 1 cup diced carrots (about 2 - 3 carrots)
- 1/4 teaspoon salt
- 1 tablespoon FODY Garlic Infused Oil
- 1/2 teaspoon ground turmeric
- 1 cup sliced scallions, green parts only (about 1 bunch)
Instructions
- In a small bowl, whisk together the soy sauce or tamari, vinegar, sesame oil and ginger.
- Place the crumbled tofu in a shallow baking dish and drizzle 3 tablespoons of the sauce mixture over top. Stir to combine and set aside to marinate.
- Meanwhile, bring the water to a boil in large saucepan. Stir in the rice, carrots and salt. Reduce heat, cover and simmer for 5 minutes. Remove rice from heat, keep covered and let steam another 5 minutes.
- Heat garlic oil in a large skillet over medium-high heat. Add the tofu and sprinkle with the turmeric. Stir to evenly coat the tofu with the turmeric. Continue to saute until tofu is lightly browned, about 4 minutes.
- To the tofu in the skillet add the rice and carrots, the remaining sauce mixture and scallions. Toss to combine. Serve.