When ordering a Chinese takeaway, I would include the egg/chicken fried rice, as it was one of my favourite dishes, albeit not as healthy as a bowl of steamed rice. So, I wanted to try and make a home-made plant-based version that tasted almost as good as the Chinese staple, but without the egg (which really makes the recipe in my opinion) and chicken. I decided that tofu was probably the most suitable alternative, as beans did not feel quite right in this dish. So, welcome to my One-Pot Tofu Fried Rice recipe!
I must admit before I made this dish, I had no real idea about how to cook tofu – I had never even used it in a dish before. I didn’t really know what it was made of either until I decided to do some research. Here are my findings:
- Tofu (originated in China) is a bean curd that is derived from soya. It is made by curdling fresh soya milk, pressing it into a solid block, and then cooling it.
- Tofu is very versatile and is packed with many benefits – it’s an excellent source of amino acids, iron, and calcium
- You can cook tofu in a variety of ways – the texture changes from soft and smooth to crispy and crunchy when cooked
- Tofu provides the same sort of protection against cancer as soya beans
- Tofu can also lower bad cholesterol and reduce the risk of breast cancer
- You can use tofu for baking, grilling, and frying. In fact, you can add it to anything – sauces, smoothies, salad dressings, main meals and desserts – you name it!
So, it’s a clear no-brainer for vegans like me to stock up on tofu in our diet, as it’s a great protein alternative to animal products. Plus you can make things like this One-Pot Tofu Fried Rice recipe:
Using these ingredients:
Tofu doesn’t really taste of anything and it does have a bland texture, but my sweet and sour sauce worked well in this One-Pot Tofu Fried Rice recipe because it coated the crispy tofu well and gave it quite a sweet and sour punch. You can check out my top five sauces in Week Eight (and many more printables) when you subscribe to my newsletter every Sunday. Just fill out your first name and email below:
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Awesome, thanks! I look forward to a lovely long relationship with you. As promised I’ll start sending you some awesome new recipes, as well as tips on how to be a superstar chef in the kitchen too. I hope you like them 🙂 Oh, and if you have any questions, comments, and/or criticisms – or if you just want to say hello – hit me up with an email to firstname.lastname@example.org. I’d love to get to know you 🙂 I’ll see you on the other side! Leyla x
One-Pot Tofu Fried Rice is such an easy dish to make. You simply prepare your ingredients, fry the tofu first, then add the onions and the veg before you add the rice. What I would suggest, however, is to start cooking your tofu and veg fifteen minutes before your rice is cooked. I steamed my brown rice which took a whopping fifty minutes, but there are quicker ways to make the rice. If you use instant rice, this dish will only take fifteen minutes to make!
Onto the recipe!
- 400g Original Original Tofu
- 2 Cups of Brown Rice
- 2 Red Onions
- 2 Bell Peppers, one red and one yellow
- 2 Handfuls of Fresh Spinach
- 4 Tbsps. Soy Sauce
- 2 Tbsps. Maple Syrup
- 3 Tbsps. Sunflower Oil
- 2 Tsps. Dark French Mustard
- Wash the brown rice and place in a steamer to cook for 50 minutes
- 20 minutes before the rice is cooked, grab yourself a massive frying pan and a chopping board.
- Chop up the tofu into little cubes
- Add some oil to the pan and heat on a medium to high heat
- Fry the tofu until browned on all sides - around 5 to 6 minutes
- While the tofu is cooking, chop up your onions and then add them in. Saute until translucent.
- Turn the heat right down and add the veg - fry for 2 to 3 minutes
- The rice should be cooked at this stage (make sure the water has evaporated and the rice is soft). Add it in, along with the sauce and fry for around 5 to 10 minutes until it gets a bit crispy.
- Finally, add the spinach in during the last 2 minutes and fry until slightly wilted.
- I used a ratio of 4 cups of water to 2 cups of brown rice. But, cook according to the packet instructions.
- If you don't have 50 minutes to steam the brown rice, then just use instant rice, which is much, much quicker!
Here is a list of ingredients that I found from ASDA for £4.81 total (prices may vary after 23rd June 2018):
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As promised I’ll start sending you some awesome new recipes, as well as tips on how to be a superstar chef in the kitchen too. I hope you like them 🙂
Oh, and if you have any questions, comments, and/or criticism – or if you just want to say hello – hit me up with an email to firstname.lastname@example.org. I’d love to get to know you 🙂
I’ll see you on the other side!