Vegan fried rice with crispy tofu in a smoky, umami sauce. Quick, simple and dare I say better than the classic takeaway version? This Crispy Tofu & Edamame Fried Rice may just become your next go to weekday dinner.
Home Cooking Always Reigns Supreme
The kind of recipe you need when you really want to get a takeaway but deep down know you’re making excuses & really should just make use of the food you bought 2 days ago. You can replace the red pepper/ edamame with any leftover veggies in your fridge such as corn, peas or mushrooms. The recipe uses microwave rice making this recipe even easier.
Healthy & Plant Based
This Crispy Tofu & Edamame Fried Rice is a healthier version of the egg fried rice you’ll find in your local supermarket or takeaway. Made with brown rice which is higher fibre than it’s white counterpart. Tofu and edamame are great plant based sources of protein. For healthy fats, use sunflower oil or even better rapeseed oil which is higher in omegas.
Leave a comment and let me know how you get on making this Crispy Tofu & Edamame Fried Rice. I would love to see your creations over on instagram!
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Crispy Tofu & Edamame Fried Rice
Ingredients
- 396 g / 1 block of tofu
- 2 tbsp cornflour
- 1 tbsp sunflower oil
- Black pepper
- 1 red pepper diced
- 3 garlic cloves minced
- 250 g pouch microwave brown / wholegrain rice
- 130g frozen edamame / soya beans
For the sauce:
- 2 tbsp maple syrup
- 2 tbsp tamari soy sauce if GF not required
- Juice from 1 lime
- 1 tbsp tomato puree
- 1 tbsp paprika
- 1/2 tsp hot chilli powder
- 2 tbsp water
To serve:
- 1 spring onion finely sliced
Instructions
- Drain the tofu & wrap in a clean tea towel. Gently press for 30 seconds to remove the excess water. Slice the tofu into 1 inch cubes. Place in a large bowl and toss with the cornstarch.
- Combine the ingredients for the sauce and whisk until you achieve a thick, smooth consistency.
- Heat the oil in a large non stick frying pan over a high heat. Cook the tofu for 8 minutes, turning often to sear all sides. Season liberally with black pepper. Remove half the tofu and set aside.
- Reduce the pan to a moderate heat. Add the red pepper, edamame & garlic and sauté for 2 minutes. Stir in the sauce & brown rice. Cook for a further 4 minutes.
- Serve & scatter over the remaining crispy tofu & sliced spring onion.
