Tofu Fried Rice Recipe
Tofu Fried Rice is a flavor-packed dish that combines baked tofu with stir-fried rice, vegetables, and a savory seasoning. It's a vegan-friendly rice dish you can easily customize by adding your favorite stir-fry ingredients. It's excellent as a side dish or a meal on its own --- simply delicious!
Servings: 5
Calories: 340kcal
Equipment
- Chopping board
- Kitchen knife
- Measuring cups
- Measuring spoons
- Baking tray
- Parchment paper/Baking paper
- Kitchen paper towels
- Wok
Ingredients
- 1 block extra firm tofu
- 3 teaspoons sesame oil
- 1 & 1/2 tablespoons vegetable oil
- 1 & 1/2 to 2 tablespoons ginger, minced
- 2 to 3 cloves garlic, thinly sliced
- 1 medium red bell pepper, chopped into small dice
- 2/3 cups green peas
- 4 cups cooked rice (3/4 when uncooked), separated
- 5 teaspoons soy sauce
- salt and pepper, to season
Instructions
- Cut the tofu into small cubes (no more than half an inch) and place them on kitchen paper.
- Place another layer of kitchen paper on top and something heavy to press the chopped tofu, then let sit for twenty minutes.(Note: I normally use a baking tray and a big chopping board on top of it for pressing.)
- 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, then 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.
- The tofu should already be done by this time, so add the browned tofu to the wok and combine everything.
- Cook for a couple of minutes, then transfer your baked tofu fried rice into serving plates.
- Garnish with chopped spring onions, then enjoy!
Notes
- Cook's Tip: Use cooked rice that's at least a day old and store it in the refrigerator overnight --- it will have the least moisture and is easier to separate by hand.
- Refer to the post for more tips and substitutions.
Nutrition
Calories: 340kcal | Carbohydrates: 61g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 387mg | Potassium: 295mg | Fiber: 2g | Sugar: 3g | Vitamin A: 893IU | Vitamin C: 39mg | Calcium: 37mg | Iron: 4mg