tofu fried rice

This curry fried rice is packed with flavor and cooks up in minutes. Studded with tender-crisp veggies and scrambled tofu, this easy vegan meal is perfect for weeknight dinners and better than takeout!

Curry Fried Rice with Scrambled Tofu

soy sauce

rice vinegar

garlic cloves, (minced)

ginger

curry powder

turmeric

(14 ounce) package extra firm tofu, (drained and pressed)

onion, (diced)

carrots, (diced)

rice ((preferably 1-2 days old and chilled))

peas, (thawed)

scallions, (chopped)

sesame seeds

Stir the soy sauce, vinegar, garlic, ginger, curry powder and turmeric together in a small bowl. Set it aside.

Coat the bottom of a large nonstick skillet or wok with oil and place it over medium-high heat.

When the oil is hot, break the tofu into medium to large chunks and add them to the pan.

Cook the tofu for about 5 minutes, flipping occasionally with a spatula, until it begins to brown and crisp in spots.

Push the tofu to the sides of the pan, away from the heat.

Add the onion and carrots to the center of the pan, and sauté them for about 4&nbsp; minutes, until the carrots become tender-crisp and the onion begins to brown.

Turn up the heat to high. Give the pan a minute to heat up, then add the rice and sauce.

Flip everything to mix the ingredients, the stir-fry, flipping rapidly, until the rice begins to dry out and crisp up, about 5 minutes. You can break the tofu up into smaller chunks at this stage, if desired.

Add the peas and flip a few times to incorporate.

Remove the pan from the heat.

Sprinkle the fried rice with sesame seeds and scallions. Serve.

Tofu Fried Rice is a fantastic vegetarian recipe that cooks in under 20 minutes. Just fry tofu, eggs, garlic, ginger, carrots, scallions, and peas with rice and toss with an easy sesame-soy sauce.

Tofu Fried Rice

carrots

garlic

scallions

eggs

vegetable oil (divided)

rice

peas ((5 ounces))

sesame oil

sriracha

Start by preparing your ingredients, so they are all ready to go before you start cooking. Peel and chop carrots into very small pieces or julienne into thin strips. (Larger pieces will not cook through by the time you are done cooking the rest of the ingredients.)

Peel, then mince the garlic and ginger.

Slice the scallions thinly, separating the white/light green parts from the dark green parts.

Drain tofu and pat dry with a paper towel. Cut into small cubes.

Scramble eggs in a small bowl with a fork.

Make the sauce by stirring together soy sauce, rice wine vinegar, sesame oil, and sriracha.

Add 1 tablespoon of vegetable oil to a large nonstick skillet or wok. Bring to medium-high heat.

Add tofu and stir occasionally until lightly browned on all sides (about 5-8 minutes).

Remove from pan and add another tablespoon of oil, then add eggs.

Scramble eggs for 2 minutes, or until fully cooked, breaking into pieces with a spatula.

Remove from pan and add another tablespoon of oil.

Add garlic, ginger, carrots, and the white and light green parts of the scallions.

Cook for 5 minutes, stirring frequently. Carrots should be approaching crisp-tender.

Add rice and stir with a wooden spoon or spatula until fully incorporated, breaking up any chunks of rice.

Add back crispy tofu and eggs along with frozen peas.

Stir for 1 minute, then pour in sauce. Stir until sauce is incorporated and peas are cooked, about 1-2 more minutes.

Garnish with green onion slices, and extra sriracha, if desired.

Simple and delicious! Making it again this week!

Skip the take-out, and make delicious Asian food at home. Dive into this vegan pineapple fried rice, loaded with brown rice, veggies, pineapple, and topped with tofu. Skip the tofu for an al veggie version of this sweet and savory sensation.

Vegan Pineapple Fried Rice

brown rice

broccoli

asparagus

pineapple

baby bell peppers

mushrooms (sliced)

garlic (minced)

onions

carrots and peas (thawed but not cooked)

tofu

tamari (Liquid Aminos, or Soy Sauce)

teriyaki sauce

Tablespoons rice vinegar

sriracha (more if you like it spicy; less or none if you do not prefer spice)

Sesame seeds

Cook the rice according to packaged instructions.  Allow it to cool to room temperature. Then, refrigerate until ready to make the fried rice.

Cooking the rice

In a wok or large skillet, sauté garlic and onions until translucent.

Add Mushrooms, and cook until browned.

Then add the broccoli and asparagus and cook for a few minutes.

Add the remaining vegetables and toss with a wooden spoon every few minutes.

Add the pineapple.

Cooking the Vegetables

Whisk sauce ingredients together in a bowl.

If using tofu, pour over the cut tofu and marinate overnight.

For the best results, rotate the container in the refrigerator a few times, so the tofu marinates through.

Fried Rice Sauce (double the recipe if using tofu)

Once marinated, cook tofu in a variety of ways. My favorite way to prepare tofu is to grill it, but that isn&#39;t always an option. So, here are several different ways to cook tofu. 

Tofu (Optional)

Pre-heat grill to 350 or medium-low.

You can place the marinated tofu directly on the grill, or I use a grill basket.

Grill for 7 minutes on each side.

Let cool slightly

Grilling

Follow the exact directions for marinating.

Pre-heat oven to 350 degrees.

Place tofu pieces on a baking sheet with parchment paper or a silicone baking mat. .

Baking

Dip the marinated tofu on each side with cornstarch.

Place large pieces into the basket, not touching each other.

Cook at 370 for 10 minutes.

Open the basket and turn large tofu pieces over.

Bake for 10 more minutes

Air Frying

Heat a non-stick skillet to medium.

Add marinated tofu, only adding a small amount of the marinade at a time.

As the tofu cooks, using a spatula, turn it over, adding the additional marinade. 

Cook until brown on all sides and the marinade has diminished. 

Skillet

Once all the vegetables and pineapple are cooked al&#39;dente, add brown rice.

Stir the rice into the hot wok with the vegetables until heated through.

Add sauce and toss until everything is hot.

Serve in a bowl with chopsticks or a fork.

Sprinkle with sesame seeds (optional).

Add Thai Basil for extra flavor.

Making the Pineapple Fried RIce

https://videos.scriptwrapper.com/6815/uyftcnlksbb1w34jecpv/original/video.mp4

Skip the take-out and make delicious Asian food at home. Dive into this vegan pineapple fried rice recipe, loaded with brown rice, veggies, and pineapple and topped with tofu. Or, skip the tofu for an all-veggie vegan pineapple fried rice recipe and enjoy this sweet and savory sensation.

This recipe is everything Tofu Fried Rice should be! Loaded with crispy tofu that’s actually flavorful, veggies, and perfectly seasoned rice. 

1 block firm tofu ((anywhere from 14-16 oz/400-450 grams; tofu blocks vary))

cornstarch

yeast

white pepper

garlic powder

rice rice

neutral oil

onion

carrots ((diced))

green beans peas

garlic ((minced))

scallion ((thinly sliced, white and green parts separated))

salt

turmeric ((optional, for color))

Shaoxing wine

corn kernels

mung bean sprouts

Remove the block of tofu from the package. Over the sink, gently squeeze it between your palms a few times until no more water drips out of it. Next, gently press it between a folded clean kitchen towel to reduce the remaining moisture.

In a large bowl, whisk together the cornstarch, nutritional yeast, soy sauce, oil, white pepper, and garlic powder. It should resemble a wet paste.

Into the same bowl, use your hands to break up the tofu into 1½-inch chunks. Use a rubber spatula to gently toss the tofu pieces and coat them in the seasoning paste.

Air fry at 400°F/200°C for 12-14 minutes, shaking the air fryer basket once midway through to flip the pieces around, until golden and crisp at the edges! If you don’t have an air fryer, simply heat a large nonstick skillet over medium-high heat. Add the tofu, and pan-fry until golden. (Don’t disturb the tofu too much, so it has time to brown.)

If using leftover rice: Take your rice out of the refrigerator, and gently break up any clumps with damp hands. Let the rice sit out at room temperature while you prep your other ingredients. If making fresh rice: You’ll need about 1⅓ cups raw rice to make 5 cups of cooked rice. Rinse the rice 2-3 times to remove excess starch, draining off the starchy water each time. Cook the rice with slightly less water than you normally would (about 10% less). It should still be cooked through, but a bit drier than usual. Spread the cooked rice out on a sheet pan to cool while you prep your other ingredients.

Heat your wok until it just begins to smoke, and add 2 tablespoons of neutral oil to coat the wok. Add the onion, carrots, and diced string beans, if using. (If using peas or chopped snow peas, add later with the bean sprouts and corn).

Stir fry for 2-3 minutes. Add the garlic and the white parts of the scallions. Stir and cook for 30 seconds. Increase the heat to high and add the rice. Immediately begin stir-frying, firmly scraping the contents of the wok from the bottom up to prevent sticking. After 1 minute, add the light and dark soy sauces, the sesame oil, salt, turmeric, and white pepper. Stir until the rice is an even color, another 2 minutes or so. Add the Shaoxing wine around the perimeter of the wok, and mix into the rice. Add the corn, mung bean sprouts, the green parts of the scallions, and the tofu. Stir-fry until the bean sprouts just begin to wilt, and serve!

Really enjoyable recipe.  I fried the tofu in a nonstick pan instead of an airfryer.  Will do it again for sure.

I've never cooked tofu before... Apprehensive. The preparation and air cooking delivered GOLD, on my first try. THIS IS MASTERY

Made this recipe last night.  My husband isn't a tofu fan, so I threw in a couple of hands-full of seared shrimp in addition to the tofu.  I seared the shrimp in the wok, and set it aside before beginning the recipe.  I added it back to the dish at the same time the tofu is added to the rice.  It was excellent!  My husband even loved the fried tofu (I used an air fryer and it was nice and crispy).  GREAT recipe, thank you for sharing!

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