Tofu Tuesday: Fried Rice

Fried rice is a common dish in Asia, especially in China. It often contains eggs, meat, shrimps etc. but our version is vegan of course. It’s a quick and easy meal if you have some leftover rice in your fridge. I recommend planning ahead and cooking some extra rice so you can make fried rice next day. This version is mild flavored, add more spices if you prefer spicier. Or pour some hot sauce on top.

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Tofu and Vegetable Fried Rice

4-5 dl cooked rice (turmeric for cooking water)
250 g tofu
1 big carrot
½ red bell pepper
1 onion
3 garlic cloves
2 tbsp oil
2 tbsp soy sauce
0,5 tsp sesame oil
0,5 tsp ground cumin
0,5 tsp ginger powder
1,5 dl frozen peas
1,5-2 dl mung bean sprouts
1 tbsp lemon juice
chopped cilantro (optional)
(salt)
soy sauce, sweet chili sauce and/or hot pepper sauce for serving

Peel the carrot, onion and garlic cloves. Dice tofu, carrot and bell pepper. Chop onion and garlic. Mix soy sauce, sesame oil, cumin and ginger in a small bowl.

Heat the oil in a large pan, a wok is good. Fry tofu for a minute or two and add soy sauce mixture to the pan. Continue frying until tofu is nicely browned. Remove tofu from the pan. Add a little oil if needed. Sauté onion and carrot until the onion starts to get soft and add bell pepper and garlic. Continue sautéing until vegetables are done and stir in peas. Add rice and cook couple of minutes stirring often. Finally add tofu, bean sprouts and lemon juice. Season with salt if needed. Garnish with chopped cilantro.

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One comment on “Tofu Tuesday: Fried Rice

  1. Lindsay says:

    Yum! I love fried rice — I love the idea of adding mung sprouts AND tofu!!!

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