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.


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)
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.


Chickpeas, Fruits and Quinoa

Pineapple, banana, apples and other fruits are often used in dessert and other sweet things or salads, but they are great for savoury dishes too. Nomad isn’t the biggest fan of fruits in his main courses, but this time I was cooking only for myself so there was no need to care about what he likes. I had bananas and a can of pineapple chunks at home, and whipped up this stir fry.

Quinoa and fruity stri fry

Fruity Stir Fry

2 small onions
3 large garlic cloves or as much as you like
1 fresh chili (I added chilipowder too, because I didn’t have any ripe chilies and the green one I had, wasnt’t very hot)
1 tsp cumin
2 tsp curry powder
oil for frying
8 cm piece of zucchini
250 g cabbage
2 dl bamboo shoots
4 dl cooked chick peas (canned will be good too)
1  small can of pineapple chunks
1 banana
1 tbsp wheat flour
2 dl water
1 tbsp apple vinegar

quinoa, barley, rice or other grain of your choice

Slice onions, chop garlic coarsely, julienne zucchini and shred the cabbage. Heat the oil in a wok. Add spices and fry them about a minute, stirring all the time. Add onions and garlic, fry couple of minutes and add cabbage. If you are using hard winter cabbage, let it become a little soft before adding zucchini, but if you have soft summer cabbage add the zucchini right away. Fry the vegetables untill they start to become soft. Then add bamboo shoots, chick peas and pineapple chunks with juice, vinegar and 1,5 dl water. Bring to boil. Mix wheat flour with remaining 0,5 dl water and pour it to the wok. Stir well, add sliced banana, stir again and let boil 5 minutes, stirring occasionally. Serve with quinoa or other cooked grains.


The food was tasty and I suppose it was pretty healty too, which is always a good combination. But even if I was satisfied with the result, I think it could have been better. I will make this again when my chilis are ripe and use a hotter chili or maybe two different kinds of chilis. I think I will also add some ginger and another banana.