Tofu Fried Rice

Just a heads-up, this dish is not as quick to prepare as kielbasa fried rice or bacon and egg fried rice.

Yes, it is still fried rice, but the preparation of the tofu adds up to a longer time.

For starters, we need to remove as much liquid as possible, place it in the oven, and then add it into the wok as the last step of cooking the stir-fried rice.

The base flavors include soy sauce, garlic, and ginger, but you also get a hint of sesame from the baked tofu.  The sweetness from the bell pepper and the peas balances everything out --- a delicious serving that will certainly make you ask for seconds.

So don't be hindered by the tofu preparation; it's all worth it! 🙂

FOR MORE EASY FRIED RICE RECIPES, CHECK OUT THESE POSTS!

Ingredients

• Rice - cooked rice at least a day old is excellent for making this tofu fried rice recipe.

• Garlic - minced, grated, or sliced thinly.

• Ginger - minced or grated.

• Bell pepper - red bell pepper and chopped into small squares.

• Vegetable oil - canola or sunflower oil will be great for preparing fried rice with tofu.

• Sesame oil - you need this to impart flavor to the tofu.

• Tofu - you need to use extra firm tofu and chopped into half-inch cubes.

• Green peas - I always use frozen green peas; they work perfectly --- and there is no need to thaw.

• Spring onions - used as garnish when serving.

• Seasoning - soy sauce, salt and ground black pepper.

How to make fried rice with tofu

Start by cutting the tofu into small cubes (no more than half an inch) and placing those on top of kitchen paper to dry.

Press the chopped tofu with another layer of kitchen paper and something heavy on top.  (I typically use a baking tray and a big chopping board on top of it for pressing).  Let sit for at least twenty minutes.

Preheat your oven to 200°C (375°F), and line a baking tray with parchment paper.

Combine the pressed tofu with two teaspoons of soy sauce and sesame oil, then transfer them to the prepared baking tray.

Place them in the oven for thirty to thirty-five minutes.

When the tofu is almost done, heat the vegetable oil in a wok (or skillet) over medium-high heat.

Sauté the garlic and ginger --- until they become fragrant.

Add bell pepper, green peas, and a pinch of salt.

Cook for two to three minutes, mixing continuously.

Add rice and the remaining soy sauce and mix --- do this for four to five minutes while tasting and adjusting the seasoning by adding more salt and pepper.

By this time, the tofu should have already been done, so add the browned tofu to the wok and combine everything.

Cook for a few minutes, then transfer your baked tofu fried rice into plates.

Garnish with chopped spring onions, then serve!

Helpful tips

• Always use cooked rice at least a day old and store it in the refrigerator overnight because it will have the least moisture and be easier to separate.

• Use your hands when separating the cooked rice.  You will have more control in breaking them apart and not squishing them.

• Feel free to use a skillet or frying pan if you don't have a wok --- it will still turn out great.

Recipe variation

• Corn.  Frozen corn kernels are a great addition; they will provide an extra layer of sweetness to your tofu fried rice.  It's the same as the frozen peas; just add directly, no need to thaw.

• Mung bean sprouts.  For additional vegetables and a bit of crunch.  Add it to the last part of cooking, between adding the rice and the baked tofu.

Looks delish, right?  And I'm telling you, it is!  So, try making this fried rice with tofu one of these days! 🙂

OR GET MORE IDEAS FOR EASY SIDE DISHES WITH THESE POSTS!