This vegetable fried rice recipe is going quickly become a favourite weeknight meal! Packed with tons of veggies and flavorful garlic ginger tofu, this tofu fried rice is a simple but delicious vegan dinner recipe idea that makes enough to feed a family and still have leftovers for lunch the next day!
1large head of broccoli cut into florets(approximately 4 cups)
1small yellow onion, chopped
4carrots, peeled and thinly sliced
8white mushrooms, sliced
1/4cuplow sodium tamari or soy sauce
4cupscooked brown rice(day old, refrigerated is best, see info above and below)
Prepare the tofu:
Slice pressed block of tofu into bite-sized cubes and toss in a bowl, with cornstarch.
Whisk together the 1 teaspoon of grated ginger, 3 cloves of pressed or minced garlic, and 2 tablespoons of tamari or soy sauce. Set aside.
Heat a large metal or cast-iron skillet over medium heat.
Once the skillet is hot, add 2 tbsp of oil and swirl to coat.
Place all pieces of tofu in the pan and fry. Once golden brown on 1 side, flip all of the pieces so the other sides get golden brown, as well.
Once both sides are crispy and golden brown, remove any excess oil from the pan and add the ginger/garlic/soy mixture.
Mix around with a spoon until all tofu pieces are coated.
Remove tofu from skillet and place in a bowl. Set aside.
Prepare vegetables and rice:
Heat a large wok or skillet on medium-high heat.
Once it's hot, add 2 tbsp of oil and swirl to coat.
Add the 2 teaspoons of grated ginger and 3 cloves of mines or pressed garlic and fry for a minute.
Add the broccoli and carrots and stir fry for 2 minutes.
Add the onion and stir fry for another 2 minutes.
Add the carrots and mushrooms and cook for a few more minutes.
Add the cooked brown rice and mix so everything is evenly coated.
Add the 4 tbsp of tamari or soy sauce and stir.
Add the cooked tofu. Mix again to evenly distribute the tofu pieces.
Please read all of the helpful tips and FAQ above before making this recipe.
Leftover rice / day old rice that was refrigerated is best for this recipe so you end up with the best texture.
Use tamari instead of soy sauce if you need to keep this dish gluten free.
Leftovers will keep for up to 4 days in the refrigerator.
Recipe can be halved, if needed.
Nutrition info is based on 1 of 6 servings without any garnishes and using low sodium gluten-free tamari, toasted sesame oil for the vegetables/rice, and avocado oil for the tofu. Info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.