CHARACTERISTICS
Firm Tofu Lunches and Dinners Comforting RecipesFried Rice with Tofu and Vegetables
SERVINGS
4
PREPARATION
20 min
COOKING
25 min
Looking for a fun twist on a classic favorite? This Fried Rice with Tofu and Vegetables brings a whole new level of flavor to your go-to stir-fry! Instead of cutting your tofu, break it apart by hand for a more natural, rustic look that blends effortlessly into your favorite dishes. The firm Soykei tofu absorbs the savory marinade and turns into a perfect mix of tender and crispy—ideal for this kind of recipe. It’s a tasty, satisfying meal that’s sure to win everyone’s approval!
NUTRITIONAL VALUES
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Ingredients
Preparation
Ingredients
- 1 package of firm Soykei tofu (400 g)
- 60 ml (1/4 cup) cornstarch
- 60 ml (1/4 cup) canola oil
- 1 red bell pepper, diced
- 1 small carrot, julienned
- 125 ml (1/2 cup) shelled, frozen edamame, thawed
- 4 green onions, chopped
- 2 baby bok choy, thinly sliced
- 2 beaten eggs
- 4 cups cooked and cooled white rice
- 125 ml (1/2 cup) cashews (optional)
For the Marinade
- 80 ml (1/3 cup) reduced-sodium tamari
- 30 ml (2 tbsp) maple syrup
- 15 ml (1 tbsp) sesame oil
- 15 ml (1 tbsp) chopped garlic
- 15 ml (1 tbsp) chopped ginger
- 15 ml (1 tbsp) miso (optional)
- 15 ml (1 tbsp) mirin
- 5 ml (1 tsp) sambal oelek
Preparation
- Drain the tofu, then press to remove excess water. Break the tofu into pieces with your hands.
- In a large bowl, mix the marinade ingredients. Add the tofu pieces and toss to coat evenly. Cover and refrigerate for 30 minutes to 2 hours.
- Drain the tofu, reserving the marinade.
- Toss the tofu pieces with the cornstarch in a bowl. Shake off any excess cornstarch.
- In a large skillet or wok, heat half of the canola oil over medium heat. Brown the tofu pieces in batches, cooking for 6 to 8 minutes. Place them on a plate lined with paper towels.
- In the same skillet, cook the bell pepper, carrot, and edamame for 4 to 5 minutes over medium heat, stirring occasionally.
- Add the green onions and bok choy to the skillet. Cook for another 2 to 3 minutes, stirring.
- Gradually add the beaten eggs, stirring. Incorporate the cooked rice. Continue cooking for 2 to 3 minutes over medium-high heat, stirring constantly.
- Pour in the reserved marinade and bring to a boil. Cook for an additional 1 to 2 minutes, stirring.
- Return the tofu to the skillet. Add the cashews, if desired. Stir well.
Ingredients
For the Marinade
- 80 ml (1/3 cup) reduced-sodium tamari
- 30 ml (2 tbsp) maple syrup
- 15 ml (1 tbsp) sesame oil
- 15 ml (1 tbsp) chopped garlic
- 15 ml (1 tbsp) chopped ginger
- 15 ml (1 tbsp) miso (optional)
- 15 ml (1 tbsp) mirin
- 5 ml (1 tsp) sambal oelek
Preparation
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