Throw away your takeaway menus and make this easy homemade vegan fried rice with tofu instead. It’s so much healthier than restaurant versions, but just as satisfying. You’ll have it on the table before UberEats can make it to your door too.
Vegan Fried Rice Bowls With Tofu
RECIPE BY Jenn Sebestyen, Kelli Foster and Joni Marie Newman
Throw away your takeaway menus and make this easy homemade fried rice bowl instead. It’s so much healthier than restaurant versions, but just as satisfying.
a few shakes of srirachaoptional, ensure gluten-free
1tablespoonpeanut oil
1cupchopped cabbage
1/2red capsicumseeded and diced
1cupsnow peashalved
3spring onionsdiced
1/2cupsweet green peas
4cupsleftover cooked brown rice
400gtofudrained, sliced and fried
2teaspoons sesame oil
3tablespoons white sesame seeds
Instructions
Whisk together the tamari, hoisin, rice wine vinegar, garlic, ginger and sriracha, if using, in a small bowl or measuring cup and set aside.
Heat the peanut oil in a frying pan over medium-high heat. Add the cabbage, capsicum and snow peas. Cook for 2 to 3 minutes, stirring frequently, until just starting to soften. You want the veggies to retain their fresh flavour and still give a nice crunch, so don’t overcook!
Add the spring onions and sweet peas and cook for 1 minute while stirring. Add the sauce to the veggies and stir to coat. Add the rice and stir until evenly coated in the sauce. Continue cooking for 3 to 4 minutes to heat through.
To serve, divide the fried rice among 6 bowls. Top with fried tofu and a few more dashes of sriracha if you like the heat. Drizzle with sesame oil, if using, and sprinkle with sesame seeds.
Notes
This dish is easy to customise. Use green beans instead of snow peas or shredded carrots instead of capsicum. Or add those extra veggies in addition to the others. If you increase the amount of vegetables used, decrease the amount of rice to ensure there is enough sauce to coat the dish.Images and text from The Meat-Free Kitchen by Jenn Sebestyen, Kelli Foster and Joni Marie Newman.
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