Sweet Chile Tofu Fried Rice

Manami's Note:

We used extra firm tofu in this dish which is totally vegetarian. A nice change from the usual. Recipe loosely based on a Tyler Florence recipe. Very tasty! Great for a mid-week recipe.;)

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 1 pint fresh steamed white rice or 1 pint leftover chinese restaurant take-out rice
• 2 garlic cloves , smashed
• 2 tablespoons grated fresh ginger
• 14 ounces extra firm tofu , cut into 1/2 inch cubes
• 1 lb baby spinach
• 4 ¼ ounces button mushrooms , thinly sliced
• 3 ¼ ounces snow peas , trimmed
• 6 broccoli florets , chopped
• 1 cup low sodium soy sauce
• 1 pinch crushed red pepper flakes
• 2 tablespoons honey
• 1 tablespoon sambal oelek chili paste
• 2 tablespoons toasted sesame oil
• ½ bunch scallion , sliced into small rounds

Directions:

1. Heat up a large wok or skillet over medium heat.
2. Add a 2-count of sesame oil and saute garlic, ginger & crushed red pepper flakes, until fragrant.
3. Add the tofu and gently toss until lightly browned, some tofu will break down a little which is fine.
4. In a mixing bowl combine the soy sauce, honey,& sambal and add to the skillet with tofu, ginger, garlic, & crushed red pepper flakes.
5. Stir together until well combined.
6. Once the tofu is golden add the spinach, mushrooms, broccoli florets & snow peas and saute gently for 2 minutes tossing to combine.
7. Continue to cook until heated through.
8. Take the cooked rice and fold into the sauce.
9. Give it a good toss then garnish with some fresh chopped scallions.