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Vegan Fried Rice with Tofu Recipe

Recipe by: Ms. Christine H

"Basically, I used tofu instead of eggs, and the meat-eaters thought it was beef! Note that I prepare the dish with a wok. A regular frying pan might require longer cooking time. I cook until everything looks done, so I don't always pay attention to the time. Experimenting is half the fun of stir-fry!"

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook10 m
Ready In3 h 25 m

1Thaw tofu until it comes to room temperature, about 2 hours. Squeeze between paper towels to drain thoroughly and transfer to a bowl. Add Worcestershire sauce, then enough soy sauce to cover. Let marinate, at least 1 hour.
2Drain tofu, discarding marinade.
3Heat a wok or large skillet over high heat until smoking, about 30 seconds. Add oil; heat until shimmering, about 20 seconds. Add green onions and garlic; cook and stir until fragrant, about 45 seconds. Add tofu; stir-fry until scrambled and heated through, 1 to 2 minutes.
4Cook yellow onion in the wok until softened, 2 to 3 minutes. Add frozen vegetables; saute until heated through, 2 to 3 minutes. Stir in rice, mirin, sesame oil, and enough soy sauce to cover the rice. Season with salt and pepper. Add bean sprouts; cook and stir until rice is hot, 1 to 2 minutes.

Footnotes

Cook's Notes:
Substitute canola or peanut oil for the vegetable oil if preferred.
Use leftover vegetables instead of frozen if preferred.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Ingredients