Tofu Fried Brown Rice & Vegetables
This tofu fried rice looks and tastes like the real deal!
Equipment
- Large frying pan or wok
- Medium sized saucepan
- Chopping board
- Sharp knife
- Hand held potato masher (or fork)
- Wooden spoon
Ingredients
- 400 g block of firm pressed tofu
- 3 cups of cooked brown rice any kind
- 1 medium white onion chopped finely
- 1 red bell pepper chopped into small cubes
- 1.5 cups of frozen peas
- 1 cup of sweetcorn kernels
- 2 cloves of fresh garlic crushed
- 2 tsp of turmeric powder
- 1 teaspoon of paprika
- 4-5 finely sliced spring onions to serve
- Tamari or soy sauce to taste
- Black pepper
Instructions
- Pre-cook your rice as per packet instructions for about roughly 4 servings
- Prepare your tofu by taking out of the packet and squeezing excess water out over your sink. The best way to do this is in between the palm of your hands, unless you have a tofu press. Next, put your block of tofu on a chopping board and use a potato masher to mash it down into a scrambled egg like texture. Do not over-mash. One mash on each area is usually enough because you don't want it to be too mushy. Keep in some texture!
- In a large, non-stick frying pan heat a couple of tablespoons of water
- Add your chopped onion and saute until translucent. Add more hot water to prevent sticking or browning too much as you go along.
- Add your bell pepper, peas, sweetcorn, crushed garlic, turmeric powder, paprika, a good crack of black pepper, and 2 x tablespoons of tamari or soy sauce and soften everything for a few minutes. Add more hot water if you need to, but be careful not to make the whole thing too wet at this point.
- Once you veggies are softened, add your tofu and fry for a further minute or so. Add your rice last, along with your spring onions and heat through. You may need to check spices and adjust flavourings at this point.
- Serve with more tamari/soy sauce splashed on the top and you're good to go!