Yummy tofu fried rice.

As we get used to our new kitchen, the neighborhood grocery stores, and the local farmers market, Ive been leaning more often than usual on take out. You know meI LOVE takeout, particularly Chinese takeout. Sometimes, it works out perfectly. Other times, though, it just inspires me to get back into my kitchen! Below is a short-hand recipe for this tofu fried rice. Ill be adding the full recipe along with nutritional information to the TKV Meal Planner. Meal Planners will also be invited to a LIVE cooking demo later this month, where well take a deep drive into making the PERFECT fried rice!
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Ingredients
2 tablespoons oil1 1/2 cups day old cooked ricescallion whites, chopped
3 cloves garlic, minced
4 to 5 shiitake mushrooms, sliced
1 zucchini, diced
1 carrot, diced
1/2 box pressed extra firm tofu
1/2 cup chopped broccolini
1/2 cup corn (raw or cooked)
1/4 cup spring peas
Salt & pepper, to taste
1 tablespoon gochugaru (optional)
1 tablespoon toasted sesame seeds
1 teaspoon sesame oil
Scallion greens
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Fry the rice separately in oil, in batches if necessary. Remove and set aside. Add a little extra oil and saut the veggies and tofu, until browned. Create a well in the middle of the cooked veggies and tofu and add back the rice. Let it crackle for about 30 seconds and then mix everything together. Season with salt and pepper (and gochugaru), drizzle with sesame oil, and garnish with toasted sesame seeds and scallion greens. Enjoy!