This week in my Cooking Light recipe quest, I’m tackling some ethnic food. First up, fried rice.
But not just any fried rice — like the greasy kind you order with pork, egg and minimal veggies. This is tofu fried rice with leeks and dried cranberries. Who woulda thought, right? But those awesome recipe developers at CL, they know what’s up. The original calls for chicken thigh instead of tofu, but I’m already making another chicken recipe this week (secret, check back in a few days) and wanted some variety. Here goes:
- 2 tablespoons olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 1 container cubed tofu (or you can slice it yourself) — generally in the produce section
- 3 cups thinly sliced leek (about 1 1/2 pounds)
- 1/4 teaspoon freshly ground black pepper
- 3 1/2 cups cooked, chilled long-grain brown rice
- 1 cup dried cranberries
- 1 tablespoon chopped fresh sage
- 1/4 cup dry white wine
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan, swirling to coat. Sprinkle 1/8 teaspoon salt over tofu. Add to pan, and sauté until browned, stirring occasionally [tofu generally takes some time to cook, close to 10 minutes]. Remove from pan. Add leek, black pepper, and remaining 5/8 teaspoon salt to pan; sauté for 4 minutes or until leek is tender and golden. Add leek mixture to tofu.
Add the remaining 1 tablespoon oil to pan, swirling to coat. Add rice, stirring well to coat rice with oil; cook, without stirring, 2 minutes or until edges begin to brown. Stir rice mixture; cook, without stirring, 2 minutes or until edges begin to brown. Stir in tofu mixture, cranberries, and sage. Add wine; cook for 2 minutes or until mixture is dry, stirring constantly.
I’d recommend serving with a roasted vegetable — asparagus is my green of choice — for an extra nutritional boost. This is also great for leftovers/lunch (in fact, I just finished some). Enjoy!