Vegan Quick Fried Rice with Tofu

Vegan Quick Fried Rice with Tofu

Raise your hand if you always make to much rice for dinner. Yup, my hand is also up. I don’t know, I still can’t measure rice with my eyes and it’s driving me crazy when I’m ending up with a huge bowl of leftover rice. So, yesterday I was thinking what could I do with and then I found two carrots and one bell pepper that should be used immediately. Ding! ‘Let’s make Vegan Quick Fried Rice with Tofu’ I thought. It took me 20 minutes and I ended up with dinner for 2 days.

What vegetables to use for Vegan Quick Fried Rice?

You can be as flexible as you want with veggies choice. I saw many recipes that used:

  • red cabbage
  • corn
  • kale
  • snap peas
  • broccoli
  • green peas
  • an many more

Vegetables should be tender and fried, just like in VEGAN STIR FRY RECIPE WITH GLAZED SPICY TOFU, for a short period of time to be crispy and flavorful. I also used block of extra firm tofu in this recipe but if you don’t have it that’s absolutely okay to skip it and add more veggies.

But we can’t forget about the most important ingredient: the sauce because it gives this amazing aroma and connects all the flavors.

Picture of Fried Rice in the Bowl
Picture of Fried Rice in the Bowl
Print Recipe
5 from 1 vote

Vegan Quick Fried Rice with Tofu

A great idea to use leftover rice and end up with delicious dinner.
Prep Time10 mins
Cook Time15 mins
Course: Main Course
Cuisine: Chinese
Servings: 4 servings
Cost: £5

Equipment

  • Large Pan
  • Sharp Knife
  • Chopping Board

Ingredients

Fried Rice Ingredients

  • 2½-3 cups Boiled Rice I used basmati rice
  • 1 tbsp Oil sunflower
  • 1 red Onion
  • 4 cloves of Garlic
  • 3 cm Ginger
  • 1 Chili Pepper
  • 2 medium Carrots
  • 1 red Bell Pepper
  • 1 block of Extra Firm Tofu I used The ToFoo Co. (it doesn't have to be pressed before cooking)

The Sauce

  • ¼-½ cup Soy Sauce
  • 2 tbsp Sesame Oil
  • 1 tbsp Tomato Paste
  • 1 tbsp Sugar

Serving

  • 1 Lime cut in 8 wedges
  • Bean Sprouts

Instructions

  • If you make this recipe from scratch and you don't have leftover rice, cook 1½ cup of rice according to instructions on the pack.
  • Peel and chop onion, garlic, ginger and chili pepper finely. In a large pan or a wok heat up 1 tbsp of sunflower oil and fry veggies for about 3-4 minutes on medium heat.
  • In the meantime, peel carrots and chop them finely, as well as bell pepper (be sure to remove seeds first). Add it to the pan and fry it on high heat for about 5 minutes constantly mixing it.
  • Cut extra firm tofu to end up with small cubes and also add it to the pan.
  • After vegetables are softer, add cut tofu and sauce: simply mix all of the sauce ingredients in a small bowl.
  • Mix it well and fry it on a medium heat for 10 minutes. At the end add rice, 3-4 tbsp of water and fry it on high heat until the flavors are nicely mixed and rice is crispy.
  • Serve it with lime juice and bean sprouts.


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