Tofu Fried Rice

One of the easiest ways to make weekly meal planning feel less overwhelming is to add a little variety to your menu. Each week, I try to include recipes inspired by different cultures—perhaps an Italian pasta dish, a flavorful Asian stir-fry, a Mexican favorite, or a classic American comfort meal. It keeps dinnertime exciting, introduces new flavors, and gives everyone something to look forward to. I also like to schedule one "order in" night each week. It's a fun way to celebrate a week of home-cooked, nutritious meals while giving yourself a well-deserved break.

This recipe comes from one of my favorite magazines, Real Simple, although I've made a few changes to make it my own. Don't be afraid to personalize recipes to fit your family's tastes or your own cooking style—that's part of the fun! For example, I substitute avocado oil for canola oil. Avocado oil has a high smoke point, making it an excellent choice for stir-fries, and it's a heart-healthy option that adds no competing flavor to the dish.

And here's another tip: if tofu isn't a favorite in your house, don't let that stop you from trying this recipe. My husband is a firm "no tofu" fan, so I simply substitute cubed grilled chicken breast for his serving. The recipe is just as delicious, proving that a few simple changes can make a meal everyone at the table will enjoy.

This dish is fresh, flavorful, and true to its name—really simple. It's one of our family's most-requested weeknight dinners. Enjoy…

Ingredients

1 cup short or long-grain brown rice

1 14-oz. package of extra firm tofu, drained well and patted dry

3 Tbsp. avocado oil, divided

1 pound broccoli florets, cut in half

2 medium carrots, diced

1/2 cup yellow onion, chopped

1/4 cup soy sauce

2 Tbsp. rice vinegar

1 Tbsp. toasted sesame oil

diced scallions for serving

Directions

Cook rice according to package directions.

As the rice cooks, cut the tofu lengthwise into three pieces. Season with salt and pepper on all sides. Heat 2 Tbsp. of oil in a wok or large skillet over medium-high heat. Add tofu, being careful not to splatter, and continue to cook on all sides, allotting 4 minutes per side or until well browned. Transfer to a cutting board to cool. Cut each piece into 1-inch bite-sized pieces.

Add remaining 1 Tbsp. oil to the skillet and add broccoli, carrots, and onions, stirring often. Cook until tender and carrots are slightly glazed, about 7-8 minutes. In a separate bowl, whisk together soy sauce, rice vinegar, and sesame oil. Add mixture and cooked rice to the skillet and gently stir to combine; add tofu. Continue to cook until the mixture is warmed through and the rice is crispy on the bottom of the pan, about 3-5 minutes. Stir to distribute the crispy bits.

Serve with diced scallions and steamed edamame.