Ginger Tofu Fried Rice
This vegetarian fried rice incorporates tofu and ginger with some crisp veggies for a tasty "meatless Monday" meal!
Servings: 2 servings
Calories: 418kcal
Ingredients
For the fried rice:
- ¾ cup brown rice
- 1 ½ cups water
- 1 tablespoon avocado oil
- ½ cup vertically sliced onion
- ½ cup thinly sliced carrot about 1 large carrot
- ⅔ cup frozen peas
- 1 egg lightly beaten
- 2 tablespoon thinly sliced green onion
For the tofu:
- 1 12- ounce package extra-firm tofu drained and cut into 1" slices
- 1 tablespoon olive oil
- ½ tablespoon sesame oil
- 1 ½ tablespoons cornstarch
- 2 teaspoons tamari soy sauce
For the Sauce:
- ¼ cup tamari soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 teaspoon ground ginger
- ½ teaspoon sugar
- 1 garlic clove minced
Instructions
- Cook the rice. Add the rice and water to a medium saucepan and bring to a boil. Cover, 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). Once the rice is done, pop it into a bowl and chill in the refrigerator until the tofu is done baking. NOTE: Ideally, this step is done at least 30 minutes in advance so the rice has time to cool and chill.
- Heat the oven. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
- Drain the tofu. Slice the tofu into 1" thick pieces. Place it on a flat surface covered with paper towels. Cover the slices with a paper towel and press down to remove as much moisture as possible.
- Season the tofu. Cut the drained tofu into 1" cubes and add to a medium mixing bowl. Add the olive oil and sesame oil, tamari and cornstarch. Mix until all of the tofu cubes are coated.
- Bake the tofu. Spread the seasoned tofu on the lined baking sheet. Bake for 25-30 minutes or until golden brown.
- Make the sauce. Combine soy, vinegar, sesame oil, ginger, sugar and garlic in a small bowl. Whisk together and set aside.
- Make the stir fry. When both tofu and rice are done, heat the avocado oil in a large skillet or wok over medium-high heat. Add tofu, and cook for 2-3 minutes, to furhter crisp the tofu. 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. Top each serving with 1 tablespoon of green onion. Serve immediately.
Notes
- 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.
Nutrition
Serving: 1bowl | Calories: 418kcal