Tofu Brown Rice


3 tbsp. Newell Farmlands All Purpose Seasoning
2 cups of uncooked brown rice
2 tbsp. olive oil, divided
1 (14oz) package of reduced fat firm tofu, drained and cut into 1/2 inch cubes
2 large eggs, lightly beaten
1 cup of peas (fresh or frozed, thawed)
1 cup of carrots (fresh or frozed, thawed)
1 teaspoon of fresh peeled minced ginger
2 tbsp. of Sake (rice wine)
3 tbsp. low-sodium soy sauce
0.5 tbsp of dark sesame oil


1. Cook brown rice according to the package instructions (ommiting any salt)
2. While rice is cooking, heat 1 tbsp of olive oil in a large non-stick pan or skillet over medium heat
3. Add tofu, cook for 4 mins or until lightly browned, stirring occasionally then remove from pan
4. Add beaten eggs to pan, cook for 1 min or until done, breaking the eggs into small pieces then remove from pan
5. Add second tbsp of olive oil to pan, 3 tbsp of Newell Farmland All Purpose Seasoning along with the ginger, peas, carrots and saute for 2 mins
6. While the vegtable mixture is cooking combine the sake, soy sauce, & sesame oil
7. Add cooked rice to pan & cook for 2 mins stirring constantly
8. Add the tofu, egg, and soy sauce mixture, cook for 1 min stirring constantly
9. Remove from pan and serve, Enjoy!