Tofu and Vegetable Fried Rice
- 0 - 30 Minutes
- Easy
- Serves 2
This vegetable fried rice recipe is not just for vegetarians! It's a versatile dish you can adapt with a source of protein of your choice!
Method
Ingredients
Ingredients
- Packet 2-minute Ready-to-Heat TILDA Steamed Coconut Basmati Rice (250g)
- 1 tbsp vegetable oil
- 115g (~½ cup) firm tofu, crumbled
- Substitute for ½ cup of ground chicken or lean ground beef
- ¼ medium onion, finely diced
- ½ small carrot, finely diced
- ¼ cup frozen peas, thawed
- ½ tbsp soy sauce
- 1 tsp black vinegar
- Substitute for 1 tsp of white rice vinegar, or red wine vinegar
- 1 tbsp nutritional yeast (optional)
- Pinch of black pepper
- 1 green onion, bias cut (sliced diagonally)
Method
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Heat the oil in a wok or frying pan on high heat.
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Add the crumbled tofu and stir fry until the tofu is golden and slightly crispy.
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Add the onion, carrot, and frozen peas, and stir fry with the tofu until the vegetables are soft and fragrant.
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Add a pack of TILDA Steamed Basmati Rice and stir fry for 2 mins.
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Mix in the soy sauce, black vinegar, nutritional yeast, and black pepper. Turn off the stove and mix in the green onions
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Optionally, garnish your fried rice with more green onions, chili flakes/sauce, sesame seeds, chopped nuts, and lime wedges, and serve!
