Recipes Vegan Fried Rice with Tofu 3.6 (5) 4 Reviews 4 Photos Basically, I used tofu instead of eggs, and the meat-eaters thought it was beef! Note that I prepare the dish with a wok. A regular frying pan might require longer cooking time. I cook until everything looks done, so I don't always pay attention to the time. Experimenting is half the fun of stir-fry! Submitted by Ms. Christine H Updated on January 10, 2022 Save Rate Print Share Trending Videos Close this video player 4 4 Prep Time: 15 mins Cook Time: 10 mins Additional Time: 3 hrs Total Time: 3 hrs 25 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 1 (16 ounce) package soft tofu, frozen until firm 1 cup vegan Worcestershire sauce ½ cup soy sauce, divided, or to taste 1 tablespoon oil, or as needed ¼ cup chopped green onions 2 cloves garlic, chopped 1 yellow onion, diced 2 cups frozen mixed vegetables 3 cups cooked white rice, or more to taste 1 teaspoon mirin (Japanese rice wine) (Optional) 1 teaspoon sesame oil (Optional) salt and ground black pepper to taste 1 (14 ounce) can bean sprouts, drained Directions Thaw tofu until it comes to room temperature, about 2 hours. Squeeze between paper towels to drain thoroughly and transfer to a bowl. Add Worcestershire sauce, then enough soy sauce to cover. Let marinate, at least 1 hour. Drain tofu, discarding marinade. Heat a wok or large skillet over high heat until smoking, about 30 seconds. Add oil; heat until shimmering, about 20 seconds. Add green onions and garlic; cook and stir until fragrant, about 45 seconds. Add tofu; stir-fry until scrambled and heated through, 1 to 2 minutes. Cook yellow onion in the wok until softened, 2 to 3 minutes. Add frozen vegetables; saute until heated through, 2 to 3 minutes. Stir in rice, mirin, sesame oil, and enough soy sauce to cover the rice. Season with salt and pepper. Add bean sprouts; cook and stir until rice is hot, 1 to 2 minutes. Cook's Notes: Substitute canola or peanut oil for the vegetable oil if preferred. Use leftover vegetables instead of frozen if preferred. Editor's Note: Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary. I Made It Print Nutrition Facts (per serving) 413 Calories 11g Fat 62g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 413 % Daily Value * Total Fat 11g 14% Saturated Fat 2g 9% Sodium 3222mg 140% Total Carbohydrate 62g 22% Dietary Fiber 5g 19% Total Sugars 4g Protein 18g 36% Vitamin C 28mg 31% Calcium 459mg 35% Iron 9mg 51% Potassium 455mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved