Tofu Vegetable Fried Rice
- 65 min
- β β¬2.85
- 2 servings
- Easy
firm tofu, frozen peas, and carrots: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
- gluten
- sesame
Equipment
- stove
Prepare
Rinse white rice
Rinse white rice; Bring to the boil with twice its volume of tap water, cover and cook on low for 15 minutes Rest off the heat.
Cook
Covered
Covered, for 5 minutes. Use the tap water listed in the ingredients for this; top up with tap water if needed.
Cook tap water
Spread cooked white rice thinly on a large plate and promptly chill in the refrigerator for 15 minutes. Use straight away; do not leave at room temperature.
Pat firm tofu dry and cut into 1 cm cubes
Pat firm tofu dry and cut into 1 cm cubes. Wash carrot, peel or trim any tough ends, and cut into 1 cm dice.
Rinse spring onion
Rinse spring onion, trim off the roots and thinly slice. Drain sweetcorn in a sieve, rinse and drain thoroughly.
Heat rapeseed oil in a pan over medium heat
Heat rapeseed oil in a pan over medium heat. Add firm tofu and fry for 8 minutes, stirring regularly.
Until softened and lightly browned
Until softened and lightly browned. Add carrot to the same pan and fry for 5 minutes, stirring, until cooked through.
Add frozen peas
Add frozen peas, sweetcorn to the same pan and fry for 4 minutes, stirring, until cooked through.
Add white rice
Add white rice, soy sauce to the same pan and fry for 4 minutes, stirring, until cooked through.
Season with iodised salt
Season with iodised salt, black pepper, spring onion, sesame seeds now and mix thoroughly before serving.
Finish
Divide the finished white rice
Divide the finished white rice, firm tofu, carrot, frozen peas, sweetcorn evenly between the servings and serve immediately.
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