Fried Rice with Tofu Carrots and Cashews - CSA|365

Ingredients

• 3 tbsp coconut, canola, or other high heat oil
• 5 cloves minced garlic
• 1 package of firm or extra firm tofu (depending on preference), cubed, and dried of most water
• 2 cups of cooked rice
• 1/3 cup of cashews of choice (I’ve done raw, roasted, salted, whatever is on-hand and preferred)
• 1 tbsp brown sugar
• 1 tbsp fish sauce, optional)
• 1 tbsp soy sauce or tamari
• 1 tbsp chopped scallion
• 2 tbsp fresh basil, chopped (If you have it, wonderful! If not, the dish will hold up without it, but the basil makes it pop)
• Boil your rice according to the directions. While that is happening, heat your pan over medium-high heat (a wok is ideal, but a large sauté pan works fine, too), and add the oil.
• Add the garlic, tofu and carrots and cook, stirring constantly, until the tofu starts to get a little golden.
• Add the cashews and stir for another minute or two before adding the rice, sugar, soy sauce, and fish sauce if using. Continue to stir things constantly until incorporated.
• As the liquid absorbs, add basil (if using) and scallions and stir until the liquid is absorbed.
• Remove from heat and serve!
• Measure out your sauces ahead of time so you don’t have to stop stirring. This dish cooks fast and furious, especially in the wok.
• If you go with unsalted cashews, you may opt to add a tiny bit more soy sauce or tamari to compensate.
• On Meatless Monday you can leave out the fish sauce, but again you may be craving an additional dash or two of soy sauce/tamari. I sometimes do 1 tbsp lime juice instead.