Vegetable Fried Rice with Tofu
A flavor-packed vegan fried rice featuring crispy tofu, sautéed vegetables, and aromatic seasonings for a quick and nourishing meal.
Ingredients
- 2 cups cooked and cooled rice day-old preferred
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 200 g firm tofu cubed
- 2 garlic cloves minced
- 1 small onion chopped
- ½ cup carrots diced
- ½ cup green peas
- ½ cup bell peppers chopped
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon chili flakes optional
- Salt and pepper to taste
- 1 tablespoon chopped green onions for garnish
Instructions
- Pat tofu dry, then pan-fry in sesame oil until golden and crispy. Remove and set aside.
- In the same pan, add vegetable oil and sauté garlic and onion until fragrant.
- Toss in carrots, peas, and bell peppers. Stir-fry for 3–4 minutes until tender but not soft.
- Add rice and stir to mix evenly with the vegetables.
- Return tofu to the pan and pour in soy sauce, rice vinegar, and chili flakes.
- Toss everything like you mean it until evenly coated and aromatic.
- Season with salt and pepper. Garnish with green onions before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 400
- Total Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 63 g
- Fiber: 5 g
- Protein: 14 g
Vitamins and Minerals (Per Serving)
- Iron: 14%
- Vitamin C: 22%
- Calcium: 10%
- Magnesium: 11%
- Vitamin A: 17%
Additional Notes / Tips
- Always use cold rice — warm rice clumps faster than bad mascara.
- Marinate tofu in soy sauce for extra depth.
- Want extra crunch? Add roasted cashews or sesame seeds.
- A drizzle of sriracha takes it from “yum” to “oh wow.”
- Best enjoyed in pajamas while ignoring emails.