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Vegan Fried Rice

For an easy Asian inspired recipe, you can’t go wrong with this vegan fried rice. Super tasty ingredients and quick preparation make it an ideal solution for week nights when you want flavor but not hassle. This recipe serves 4 as a side dish and 2 as a main. For more delicious vegan recipes, go to

What you’ll need

1 cup (about 8oz) extra-firm tofu

½ cup carrots, diced

5 garlic cloves, minced

1 cup brown rice (short or long grain)

1 cup green onion, chopped

½ cup peas

1 tablespoon peanut butter

3 tablespoons tamari or soy sauce

2-3 tablespoons organic brown sugar

1-2 teaspoons chili garlic sauce

1 teaspoon toasted sesame oil



Line a baking sheet with parchment paper and preheat your oven to 400 degrees F.

Get a towel and wrap your tofu, setting something heavy on it to squeeze out any liquid. Dice the tofu into small cubes and place on the baking sheet.

Cook in the oven for 30 minutes.

The tofu should turn a golden brown color and be firm to the touch still. After 30 minutes, set the tofu to one side.

While the tofu is in the oven, pour 12 cups of water into a pot and bring to the boil. Rinse the rice and then add to the pot. Give it a good stir and cook on a high heat for 30 minutes, without a lid. Strain after 30 minutes and return to the pot but off the heat. Cover and let rest for 10 minutes.

To prepare the sauce, take a bowl and add all the other ingredients and whisk thoroughly. Take a taste test and adjust the flavor to suit adding more soy sauce, chili sauce or sugar depending on how you like it.

When tofu is finished cooking, add to the sauce and marinate, stirring often for 5 minutes.

Warm up a cast iron skillet over a medium heat and scoop in the tofu, leaving most of sauce behind. Cook for 4 minutes until deep brown color all over, stirring occasionally. Take the tofu out of the pan and set to one side.

While the pan is still hot, add in the green onion, carrots, peas and garlic. Cook for 4 minutes, giving it an occasional stir and season with extra soy or tamari sauce.

Add in the tofu, remaining sauce and rice and cook over a high heat for a further 4 minutes, stirring often.

Serve immediately while hot, adding extra garlic chili sauce. Optional ideas include garnishing with cashews or peanuts. This meal can be refrigerated for 3 days, just reheat in the skillet and enjoy again!



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