½pack14-ounce firm tofu, drained and cut into bite-sized cubes
¼cupdiced yellow onion
2eggs
2cupsleftover rice
3Tablespoonsketchup
1Tablespoonlow-sodium soy sauce
¾cupdiced zucchini
2Tablespoonschopped green onion
2Tablespoonschopped cilantro
1teaspoonroasted crushed sesame seeds
Sriracha
Instructions
Heat a large pan or wok over medium-high heat and add 1 Tablespoon of oil. Fry garlic with a pinch of salt until fragrant, about 10 seconds. Add tofu and cook until lightly browned, stirring occasionally. Remove from pan. Add eggs to the pan and cook without stirring for about a minute, or until egg is cooked; do not scramble. Break into small pieces. Remove from pan.
Add 1 Tablespoon of oil to the pan. Add onion and zucchini, and sauté for about 2-4 minutes. Add rice, and cook until it gets a bit crispy. Add tofu, egg, ketchup, and soy sauce. Mix everything around until the rice fully absorbs the ketchup. Top with green onion, cilantro, sesame seeds. Squirt some sriracha on top if desired
Notes
Adapted from Chef Roy ChoiCalories 365; Total Fat 17g; Saturated fat 3g; Sodium 427mg; Total Carbs 39g; Protein 15g