Fried rice is peak comfort food! Fortunately, fried rice is one of the easiest dishes you can make. This dish cooks up quick, so make sure you’ve got all of your ingredients gathered and ready to go before you begin! Reprinted with permission from Effortless Vegan by Sarah Nevins, Page Street Publishing Co. 2020. Photo credit: Sarah Nevins
Crispy Tofu and Fried Rice [Vegan]
- 1 (1-lb [454-g]) block extra-firm tofu
- 3 tablespoons (45 ml) sesame oil, divided
- Sea salt
- Ground black pepper
- 1 cup (160 g) diced white onion
- 1 red bell pepper, diced
- 1 large carrot, sliced into matchsticks
- 1 tablespoon (9 g) minced garlic
- 1/2 cup (49 g) snow peas
- 2 tablespoons (30 ml) water
- 2 cups (370 g) cooked white rice
- 2 tablespoons (30 ml) gluten-free soy sauce or tamari, plus more for serving
- 2 teaspoons (10 g) white superfine sugar
- 3 spring onions, chopped
- 1 cup (150 g) cashews
- Sriracha (optional)
- Wrap the block of tofu in a dish towel and gently squeeze to dry out some of the excess liquid. Cut the tofu into thin 1-inch (2.5-cm) slices so they cook faster and get extra crispy.
- Heat 1 tablespoon (15 ml) of sesame oil in a large skillet or wok over medium-high heat. Add the tofu to the hot oil and sprinkle with salt and pepper. Let fry for about 5 minutes without moving. When the bottoms are golden and crispy, flip the tofu over. Repeat this process until both sides are crispy.
- Once your tofu has crisped up, remove it from the pan and set it aside. Add the remaining 2 tablespoons (30 ml) of oil to the pan along with the onion. Sauté the onion for 3 to 4 minutes. Add the pepper, carrot, garlic and snow peas to the wok. Sauté for 2 to 3 minutes. Stir in the water and then cover the pan with a fitted lid. Let the veggies steam for about 5 minutes, until tender.
- Stir in the rice, soy sauce and sugar, and mix everything together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 4 minutes.
- Mix in the spring onions, cashews and cooked tofu. Taste and season with more salt, a dash of soy sauce or some sriracha (if using). Leftovers keep well in the refrigerator for up to 4 days.