Cook and Scale
Tofu Fried Rice
4 servings · 30 min total
Crisp golden tofu tossed through wok-fried rice with peas, carrots, and ginger in a savoury soy glaze. A satisfying plant-based one-pan dinner.
Ingredients
- 400 g tofu, cubed
- 300 g white rice, cooked and cooled
- 3 tbsp vegetable oil
- 3 garlic, minced
- 15 g fresh ginger, grated
- 2 carrot, diced
- 150 g frozen peas
- 4 spring onion, sliced
- 4 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- white pepper to taste
Contains: Gluten, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Fry the tofu — Press the tofu, cut into cubes, and fry in 2 tablespoons oil over high heat for 8 minutes until golden and crisp. Remove and set aside.
- 2.
Stir-fry the vegetables — Add the remaining oil and fry the garlic, ginger, carrots, and peas for 4 minutes.
- 3.
Stir-fry the rice — Tip in the cold rice, breaking up any clumps, and stir-fry for 3 minutes until piping hot.
- 4.
Toss with sauce and tofu — Return the tofu, splash in the soy sauce, rice vinegar, and sesame oil, season with white pepper, and toss with the spring onions.