A Family That Eats Together: Tofu Fried Rice with Edamame and Red Bell Peppers

Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear.

Nicole's meal plan for this week features Sloppy Joe Slidders, Coriander Chicken with Rice, Tomato Pesto Penne, Lamb Chops in a Dijon and Herb Sauce with Roasted New Potatoes, and this Tofu Fried Rice with Edamame and Red Bell Peppers.

Carnivorism has taken over our house and meals. It was time for a vegetarian dish. By planning my menus for this week, I was able to make enough rice for the past 2 nights of dinner. I used half of it for this fried rice recipe. The beauty of fried rice for dinner is how quick and easy it is to make not to mention all the vegetables you can add. All it takes is a simple sauce to bring it all together. I find with my salt fiend of a son, that he is much more willing to experiment with new vegetables if I include soy sauce.

As is my usual MO for cooking tofu, I have baked it to give the consistency of fried tofu without all the fat. This can be done ahead of time, like the rice, so that this recipe can be completed in 20 minutes on a weeknight. This recipe can be eaten as a main course or side.

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:

• 2 cups cooked brown rice (ideally cool)
• 1 package of extra firm tofu, drained and cubed
• 2 large eggs, beaten
• 1 tsp + 1 tbsp peanut or vegetable oil
• 1 cup of defrosted shelled edamame
• 1 red bell pepper: cored, seeded and chopped
• 4 scallions, green and white parts, thinly chopped
• 2 garlic cloves, minced
• 1 tbsp minced ginger
• 2 tbsp toasted sesame oil
• 2 tbsp Tamari (found on the Asian aisle in the grocery store) (soy sauce can be substituted here, but Tamari if gluten-free)
• 1 tbsp black rice vinegar (found in Asian grocery stores) OR balsamic vinegar

Directions:

1. Preheat the oven to 425ºF.
2. Place the cubed tofu on a silicon mat or parchment paper lined baking sheet. Bake in the oven for 30 minutes or until the tofu is lightly browned. Remove and set aside.
3. In the last 10 minutes of the tofu cooking, heat 1 tsp of oil in a wok or large skillet on medium heat. When the oil is simmering, add egg and scramble it. Remove and set aside.
4. Add the remaining 1 tbsp of oil to the pan with the garlic and ginger. Lightly mix for about 1 minute. Don’t let it brown. Add edamame and peppers. Mix well to incorporate. Add rice and tofu. Again mix well to incorporate. Mix in the sesame oil, vinegar and tamari. Finally fold in the scrambled eggs.
5. Plate and serve.