Description
A quick and flavorful vegetarian fried rice, packed with veggies and tofu. Perfect for a weeknight dinner!
Ingredients
Units
Scale
- 1 Block Extra Firm Tofu
- 3 cups (710 ml) Jasmine Rice
- 3 Tbsp Sesame Oil
- 0.5 cups (118 ml) Carrot
- 0.25 cups (59 ml) Frozen Peas
- 1 Medium Zucchini
- 1 cups (237 ml) Broccoli
- 0.25 cups (59 ml) Bell Peppers
- 2 Tbsp Roasted Peanuts
- 1 Egg
- 2 Tbsp Thai Paste
- 0.25 cups (59 ml) Soy Sauce
- 1 Tbsp Sesame Seed
- 1 tsp Ginger-Garlic Powder
- 0.5 tsp smoked paprika
- Chopped Scallions
- Sesame Seed
Instructions
- Heat a large pan and add 2 tbsp sesame oil.
- Add tofu, paprika, and stir-fry for two minutes, or until lightly cooked.
- Transfer the cooked tofu to a bowl and set aside.
- Add carrots, peas, and broccoli and stir-fry for one minute on medium-high heat.
- Add zucchini and peppers and stir-fry.
- Add the sauce ingredients and sauté everything together on medium heat.
- Add the cooked tofu and rice, and stir-fry everything together.
- Make some space in the pan and add the egg (if using).
- Scramble and cook the egg for one minute.
- Stir-fry everything to mix the egg with the vegetables, rice, and tofu.
- Give it a final stir and turn off the heat.
- Transfer to a serving dish and top with chopped scallions and sesame seeds.
- Serve hot.
Notes
- Press the tofu to remove excess water for a crispier texture.
- For a spicier kick, add a pinch of red pepper flakes with the Thai paste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 5
- Protein: 20