Better than takeout, this Ginger Tofu Fried Rice gives you a fairly quick and easy option for a great tasting and satisfying vegetarian meal.
For a long time, YUCK was the first word that came to mind when someone mentioned tofu. I’ve always been ok with little bits of it in Pad Thai, but that was really about it. Then a few months ago, that all changed. At my office, we get lunch brought in every day (yes, tragic, I know….!)
Once a week a local restaurant called Bountiful Eatery brings in a healthy lunch option. One day, a co-worker was eating something that looked and smelled delicious. When I asked what it was he said they were seasoned tofu skewers. While my initial reaction was to make a face and pick something else for lunch, what I actually did was promptly head downstairs to get some for myself. Since that day, I’ve been looking for ways to incorporate tofu into different recipes. One of my favorites has become this tofu fried rice, which is now pretty much a weekly staple in my house.
While the cooking time on this recipe sounds a bit long, most of that is the time it takes for the rice to cook and the tofu to bake. Baking the tofu is important as it helps to get all the moisture out of it before you sauté. When you add the tofu to the hot oil, you may hear a hissing sound, like when you flick water into a pan to see if the oil is hot. Don’t panic – it just means there was still some water in the tofu; you might end up with a little bit of splatter but it won’t impact the dish. I use a mandolin to slice the carrots for this dish so I get nice thin slices. If you don’t have one, you can either just slice them as thin as you can with a knife, or use a peeler to create long thin strips.
If you want to try another great meatless recipe check out this Crispy Teriyaki Tofu Rice Bowl.Print
This vegetarian fried rice incorporates tofu and ginger with some crisp veggies for a tasty “meatless Monday” meal!
- 1 12-ounce package extra-firm tofu, drained and cut into 1” cubes
- 3/4 cup brown rice
- 1 1/2 cups water
- 1/4 cup tamari soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons sesame oil, divided
- 1 teaspoon ground ginger
- 1/2 teaspoon sugar
- 1 garlic clove, minced
- 1/2 cup vertically sliced onion
- 2/3 cup frozen peas
- 1/2 cup thinly sliced carrot, about 1 large carrot
- 1 egg, lightly beaten
- 2 tablespoon thinly sliced green onion
- Preheat oven to 325 degrees. Place rice and water in a medium saucepan; bring to a boil. Cover and reduce heat, simmer for 35-40 minutes until rice is tender (check package directions for the ultimate cooking time as I’ve found it varies depending on the type of brown rice I’m using).
- While the rice is cooking, line a baking sheet with parchment paper; place tofu on a baking sheet and bake for 35 minutes.
- Combine soy, vinegar, 2 tbsp sesame oil, ginger, sugar and garlic in a small bowl; whisk together. Set aside.
- When both tofu and rice are done, heat 1 tbsp of sesame oil in a large skillet over medium-high heat. Add tofu, and cook for 4-5 minutes, browning on all sides. Add peas, onion and carrots, cook for 2 minutes. Add rice and egg, cook for 1 minute, stirring continually. Add tamari mixture and cook for 2 minutes. Serve immediately. Top each serving with 1 tbsp of green onion.
- Serving Size: 1 bowl
- Calories: 418
Keywords: stir fry, easy weeknight meal