Vegan Fried Rice with Tofu
Description
This Tofu Fried Rice is the ultimate quick vegan weeknight dinner. The ideal way to use leftover rice, it's better than takeout!
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Ingredients
- 1 (14-ounce) package extra-firm tofu
- 2 tablespoons + 1 teaspoon grapeseed oil, divided
- 1¼ cups diced carrots
- 1¼ cups green peas
- 1 cup sliced green onions
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 3 cups cooked brown rice, cooled
- 3 tablespoons low-sodium soy sauce, gluten-free if needed
- 1 tablespoon vegan mushroom oyster sauce or oyster sauce*
- 1 teaspoon chili garlic sauce
- 1 teaspoon rice vinegar or white vinegar
- 2 teaspoons toasted sesame oil
- Sesame seeds to serve, optional
Instructions
- Make sure you have 3 cups cooked brown rice. If you don’t, cook 1 cup brown rice and cool completely.
- Heat oven to 400ºF (204ºC).
- Cut 14-ounce block tofu horizontally into 3 planks, wrap tofu in a clean absorbent kitchen towel and set something heavy on top (like a cast iron skillet), let tofu press for 15 minutes.
- Dice tofu into ½-inch cubes; toss with 1 teaspoon grapeseed oil to coat; arrange in a single layer on prepared baking sheet and season with salt. Bake tofu until golden brown and firm to touch, about 30 minutes.
- Meanwhile, heat a 12-inch sauté pan or cast-iron skillet over medium-high. Add 1 tablespoon grapeseed oil and swirl to coat; once shimmering add 1¼ cups diced carrots, 1¼ cups peas, and ½ cup sliced green onions; cook until carrots are tender, about 5 minutes; season lightly with salt and black pepper. Transfer vegetables to a bowl.
- Add remaining 1 tablespoon grapeseed oil to now empty sauté pan over medium heat and heat until shimmering, add 2 teaspoons minced garlic and 2 teaspoons minced ginger and cook 15 seconds until fragrant.
- Stir in 3 cups cooked rice, breaking up any clumps, and press into an even layer; cook, without moving, for 3 minutes. Using a wooden spoon, stir rice, scraping bottom of pan as needed, reduce heat to medium, and stir fry until rice is golden brown, 4–5 minutes.
- Stir in baked tofu, cooked vegetables, 3 tablespoons soy sauce, 1 tablespoon vegan oyster sauce, 1 teaspoon chili garlic sauce, and 1 teaspoon vinegar; stirfry 2 more minutes. Off heat, stir in 2 teaspoons sesame oil and remaining ½ cup scallions; season with additional soy sauce and oyster sauce to taste.
- Finish with sesame seeds and serve with extra chili garlic sauce or sriracha.
Equipment
Notes
*if you, or the people you're cooking for, do not follow a strict vegan/vegetarian diet, I highly recommend using regular oyster sauce. If you’re vegan use vegan mushroom oyster sauce as listed.
If you aren’t vegan and want to bulk this up more, add an over-easy egg to each serving.
To make this gluten-free, use tamari in place of the soy sauce. It's saltier than soy sauce so use just 2 tablespoons.
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in a sauté pan over medium heat or in the microwave.
Nutrition
Serving: 11/3 cupCalories: 455kcalCarbohydrates: 48gProtein: 22gFat: 20gSaturated Fat: 3gSodium: 705mgFiber: 8gSugar: 7g
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