Vegan Fried Rice

 

 

This easy vegan fried rice recipe creates a quick and delicious vegetarian lunch. It's loaded with vegetables and delicious garlic ginger tofu.

 

The first step in making this dish is to prepare the tofu. So ensure that your tofu is crispy, a crucial step that you must not neglect is pressing the tofu to extract all of the moisture.

 

After pressing the tofu, cut it into cubes and coat them with cornstarch. Afterward, sauté the cubes in a little oil before tossing them in a garlic ginger tamari mixture.

 

Garlic Ginger Tofu

1 (12oz) block of extra firm tofu, pressed

2 tablespoons cornstarch

1 teaspoon grated fresh ginger

3 cloves garlic minced

2 tablespoons tamari or soy sauce

2 tablespoons oil

 

Fried Rice

2 teaspoons grated fresh ginger

3 cloves garlic minced

2 tablespoons toasted sesame

1 large head of broccoli cut into florets

1 small yellow onion, chopped

4 carrots, peeled and thinly sliced

8 white mushrooms, sliced

1/4 cup low sodium tamari or soy sauce

4 cups cooked brown rice day old refrigerated is best

 

Directions:

Make the tofu:

Toss pressed block of tofu into bite-sized bits with cornstarch in a basin. 1 teaspoon grated ginger, 3 cloves crushed or chopped garlic, and 2 tablespoons tamari or soy sauce, whisked together Place aside.

Melt the butter in a large steel or cast-iron pan over medium heat. When the skillet is heated, drizzle in 2 tablespoons of oil and stir to coat. Sauté all of the tofu cubes in the pan. When one side is golden brown, turn all of the fragments so that the other sides are golden brown as well. Discard any extra oil from the pan and add the ginger-garlic soy mixture after both sides are crispy and golden brown.

 

Stir with a spoon till all the tofu is covered.

Place the tofu in a basin after removing it from the pan. Place aside.

Make the veggies and rice. Melt the butter in a large wok or pan over medium-high heat.

Put two tablespoons of oil and stir to coat after it's heated.

Sauté for a minute after adding the 2 teaspoons of grated ginger and 3 cloves of mines or compressed garlic.

Mix in the broccoli and carrots for 2 minutes. Toss in the onion for another two min. Sauté for a few minutes more after adding the carrots and mushrooms. Toss in the cooked brown rice until it is uniformly covered. Mix in the 4 tbsp tamari or soy sauce.

 

Nutrition Info

Calories: 392kcal | Carbohydrates: 51.6g | Protein: 15g | Fat: 14.9g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.2g | Sodium: 750mg | Potassium: 227.7mg | Fiber: 5.6g | Sugar: 3.7g | Vitamin A: 7127.3IU | Vitamin C: 28.7mg | Calcium: 74.6mg | Iron: 2.6mg