Vegan Fried Rice with Tofu recipe

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Ingredients

1 (16 ounce) package soft tofu, frozen until firm
1 cup vegan Worcestershire sauce
½ cup soy sauce, divided, or to taste
1 tablespoon oil, or as needed
¼ cup chopped green onions
2 cloves garlic, chopped
1 yellow onion, diced
2 cups frozen mixed vegetables
3 cups cooked white rice, or more to taste
1 teaspoon mirin (Japanese rice wine)
1 teaspoon sesame oil
salt and ground black pepper to taste
1 (14 ounce) can bean sprouts, drained

Nutrition Info

412.9 calories
carbohydrate: 61.6 g
cholesterol: : -
fat: 10.8 g
fiber: 5.4 g
protein: 18.1 g
saturatedFat: 1.7 g
servingSize: -
sodium: 3221.5 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Thaw 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.

  2. Drain tofu, discarding marinade.

  3. Heat 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.

  4. Cook 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.

Recipe Yield

4 servings

Recipe Note

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!

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