Vegan Fried Rice with Tofu

3.6
(5)

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!

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

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

  1. 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.

  2. Drain tofu, discarding marinade.

  3. 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.

  4. 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.

Nutrition Facts (per serving)

413 Calories
11g Fat
62g Carbs
18g Protein
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.