Fried Rice with Tofu and Vegetables
15min
4 pers.
25min
Firm tofu
Lunches and dinners
Less than 30 minutes
Ingredients
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
1 liter (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.
