I love making this vegan veggie fried rice for a quick and easy meal option on weeknights and for school lunches too. It comes together so quickly, that its a healthier take out option! Plus, it’s a fantastic recipe to use up any leftover rice, clear out the fridge of veggies and protein.The best part is that it’s filling enough for a main dish or can be served as a side with cauliflower Manchurian or soy Manchurian. This recipe is Indo Chinese cuisine inspired, served in Indian restaurants.It tastes so good, you’ll wonder why you never tried it before.
Ingredients Needed for Tofu Fried Rice
Tofu:I use Tofoo brand of extra firm tofu, available in the UK. No need to squeeze out the extra water or press it to extract. Simply drain any water from the packet and use it straight away. Cooked rice: For best results, use cold leftover rice. Any long grain rice works well, and I prefer leftover basmati rice, which becomes firm when refrigerated, making it easier to separate and preventing it from becoming mushy. Onion and spring onion: Use both the green and white parts of the spring onions. Save the greens for garnish. I also add white onions for sauteeing. Vegetables: We use Carrots, bell peppers, and peas in this recipe, but you can easily add other veggies like mushrooms, corn, or broccoli. Garlic and ginger: Use freshly minced garlic and ginger for the best flavor. Alternatively sub for ginger garlic paste. Soy sauce: Light soy sauce is the key ingredient in Chinese cooking. For a gluten-free option, you can use Tamari or coconut aminos. Rice Vinegar: Rice wine vinegar is used in all my fried rice dishes for a subtle tang. White or black pepper: Adds a hint of spice and depth to the dish. Salt: Add salt in moderation since the dish already contains soy sauce. Chili sauce: Adds a bit of heat and extra flavor. Sunflower oil and Sesame oil: Sunflower oil is used to cook the tofu and vegetables and sesame oil is added for flavor. Sunflower oil can be easily replaced with any neutral oil such as canola oil, avocado oil or your cooking oil of choice.
Make Crispy Air Fryer Tofu
To make veggie fried rice with tofu, start with making crispy tofu in the air fryer. Toss the tofu cubes with corn flour, soy sauce, salt, and pepper. Transfer to the air fryer basket and air fry at 180°C for 7-9 minutes until crispy. If you don’t have an air fryer, transfer the marinated tofu to a baking sheet and bake in a preheated oven at 180°C for 12-15 minutes until crispy.
Tips for Making Tofu Fried Rice
Add Sauces over the rice: Always add the sauces over the rice instead of the veggies. This way, the rice is colored with the sauce, and the veggies retain their bright colors. Day’s old rice:Use previously cooked rice, like day-old rice, as it will still have a bit of bite, rather than soft fresh rice. Cook the tofu separately. Whether by air frying, pan frying, or baking, to keep it crispy. Make it spicer: If you like it spicier, add chilli flakes or sliced chillies to the rice while cooking. Alternatively finish with a drizzle of chilli oil. Water:Add a splash of water, if the rice seems too dry. You will find it easier to toss together.
Variations and Substitutions
Fried rice can be made with any kind of rice - jasmine rice, brown rice, or long grain rice. For a gluten-free option, use tamari sauce instead of soy sauce. To make this tofu fried rice low-carb, use cauliflower rice instead of regular rice. For an alternate protein, try adding scrambled large eggs or fried soy chunks. Vary the vegetables to change up the dish by using mushrooms, broccoli, green beans, or sweet corn—literally anything you like in your rice dish. Have you got my Stir fry sauce stored in the refrigerator? Then simply add it to the rice, veggies and crispy tofu for a quicker fried rice recipe.
Serving Suggestions
Serve this tofu fried rice on its own as a main dish. If you want to serve it as a side, pair it with cauliflower Manchurian or cauliflower wings.
Storing Leftovers
Store leftover fried rice in an airtight container in the refrigerator. It will keep well for up to 5 days. To reheat, transfer the container to the microwave and heat thoroughly before serving. Alternatively, reheat in a skillet or wok on medium heat, stirring occasionally, until heated through.
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Vegetable fried rice with crispy tofu recipe below
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