Tofu Fried Rice
Wok-tossed rice with crisp tofu, vegetables, ginger, and soy — a fast, filling plant-based rice bowl.
Cuisine: Chinese (Chinese-inspired) · Style: Rice Bowl · Protein: Tofu · Total time: · Difficulty: easy · Servings: 3 · Spice: 2/5
Ingredients
- 300g cooked cold rice
- 250g firm tofu, crumbled
- 1 carrot, finely diced
- 1/2 cup peas
- 2 spring onions, sliced
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- 1.5 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tbsp neutral oil
- Black pepper and salt to taste
Steps
- Heat a wok until very hot. Stir-fry crumbled tofu in neutral oil until dry-edged and golden; set aside.
- Cook carrot, peas, garlic, ginger, and spring onion whites for 2 minutes. Add cold rice and break up clumps while tossing over high heat.
- Return tofu, season with soy, sesame oil, and pepper, then toss for another minute. Scatter spring onion greens before serving.