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Vegetable Fried Rice With Tofu [Vegan]

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For a long time, I thought that good fried rice was available only in Asian restaurants. But my problem with restaurant fried rice is that it’s loaded with added fat, salt, prepared with white rice and I can’t really feel sure that it’s vegan. So if I want fried rice, it has to come out of my own kitchen. Enter Mark Bittman. I modify his recipe for fried rice from How to Cook Everything Vegetarian. I omit the oil (and egg) and use baked tofu and the veggies I have on hand. That’s the beauty of a dish like fried rice. Not only can you tweak it to your own tastes, but also to what you have in the refrigerator and cupboard.

Vegetable Fried Rice With Tofu [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

4

Ingredients

  • 3-4 cups cooked brown basmati, brown jasmine or regular brown rice (~1 1/2 cups dried)
  • vegetable broth or water as needed
  • 1 onion, chopped
  • 2 cups asparagus, cut into 1″ pieces
  • 1 bell pepper, cored, seeded and chopped
  • 2 cups baked tofu, cut into 1/2″ pieces
  • 1 tbsp. garlic, minced
  • 1 tbsp. fresh ginger, minced or microplaned
  • 1/4-1/3 cup dry sherry
  • 4 tbsp. soy sauce or tamari
  • salt & pepper to taste
  • cilantro, chopped
  • scallions, chopped
  • roasted peanuts, chopped
  • limes, quartered
  • hot sauce

Preparation

  1. Have all of your veggies and liquids ready to go before you fire up your skillet or wok.
  2. Heat skillet/wok over high heat.  Splash in a little vegetable broth and add the onion and bell pepper.  Lower heat a little bit and stir, adding more broth as needed.  Cook for about 5 minutes – letting the broth cook off so that you get a little browning on the vegetables.  Remove veggies to a bowl or plate.
  3. Add more broth to the pan, then add the asparagus, cooking just until they get bright green.  Add to the onion and bell pepper.
  4. Another splash of broth to the pan and now add the garlic and ginger, stirring just for about half a minute or so.  Start adding the rice a bit at a time, breaking up any clumps.  Stir and add broth as needed.  Once you have all of the rice in the pan, stir until it starts sticking a bit.  Now add the tofu and the cooked veggies to the pan along with the sherry.  Cook for about 1 minute.  Add the soy sauce, salt and pepper. Turn off the heat and add the scallions.
  5. Divide rice between four big bowls and top with cilantro, peanuts and limes.

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AUTHOR & RECIPE DETAILS


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I was into my 30s before I began running and working out, but I was still missing something: diet.  The animal products I was consuming were undoing the benefits of all of that physical activity.  Today my body runs on a plant-based, low-fat, low sugar diet that keeps me healthy and strong. I’m sharing – via An Unrefined Vegan - what I've learned by offering simple, delicious and nutritious recipes that nurture body, soul and conscience.


 

 

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