- 1 Tablespoon extra virgin olive oil
- 4 large eggs lightly whisked
- 7 ounces firm tofu cut into small cubes
- 8 ounces fresh asparagus cut into bite-sized pieces
- 1 cup frozen shelled edamame
- 1/2 cup sliced green onion
- 3 cups cooked wild rice* preferably at least a day old
FOR THE SAUCE
- 1/4 cup light soy sauce I like Bragg’s liquid aminos
- 2 Tablespoons freshly grated ginger**
- 1 Tablespoon raw honey
- 2 Tablespoons rice vinegar
- pinch red pepper flakes
- Start by chopping everything that needs chopping and organizing it on your kitchen counter. So trim the asparagus and chop into bite-sized pieces, chop the green onions, and dice the tofu. Get all of the ingredients lined up in the order you’ll be using them in.
- Now make the sauce so it’s ready when you need it! Whisk together the soy sauce, honey, ginger, vinegar, and red pepper flakes in a small bowl. Set aside.
- Heat a large skillet over medium-high heat. Add 1 Tablespoon of olive oil to the pan, and swirl to coat the bottom.
- Crack the eggs into a bowl and whisk until pale yellow and slightly foamy.
- Pour the eggs into the hot skillet and swirl around in the pan to distribute evenly. Wait a minute or two without disturbing the eggs, so the bottom begins to set.
- When the eggs are firming up, using a spatula fold one-third of the egg over towards the center, and then roll this over the remaining exposed third, so you’ve got a three-layer omelet.
- Slide the omelet out of the pan and onto a waiting plate.
- Return the same pan to the heat and add a tiny bit more oil if needed. Add the tofu cubes, and let them cook for a few minutes on each side, until nicely browned. This should take about 10. Slide the tofu out of the pan and onto a waiting plate.
- Return the same pan to the heat, and add the asparagus. Cook for 2-3 minutes until bright green.
- Add the frozen shelled edamame and the green onions. And cook, stirring frequently, for 2-3 minutes.
- Add the cooked wild rice and stir to thoroughly combine with the vegetables. Cook for 2-3 minutes, stirring constantly, until rice is hot.
- Quickly slice the omelet into thin ribbons, and add it to the fried wild rice, along with the cubed tofu. Stir to combine well.
- Add half of the sauce, stir to combine, and taste. Add remaining sauce if desired.
- Serve fried wild rice immediately, with extra hot pepper flakes sprinkled over top if desired.