Sweet Chile Tofu Fried Rice

Ingredients

• 1 pint fresh steamed white rice or 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 1/4 ounces button mushrooms, thinly sliced
• 3 1/4 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
• 1/2 bunch scallion, sliced into small rounds

Directions

1. 1

   Heat up a large wok or skillet over medium heat.

2. 2

   Add a 2-count of sesame oil and saute garlic, ginger & crushed red pepper flakes, until fragrant.

3. 3

   Add the tofu and gently toss until lightly browned, some tofu will break down a little which is fine.

4. 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. 5

   Stir together until well combined.

6. 6

   Once the tofu is golden add the spinach, mushrooms, broccoli florets & snow peas and saute gently for 2 minutes tossing to combine.

7. 7

   Continue to cook until heated through.

8. 8

   Take the cooked rice and fold into the sauce.

9. 9

   Give it a good toss then garnish with some fresh chopped scallions.