Vegan Fried Rice with Tofu Recipe

Recipesfull introduces to you: Popular Recipes. (Vegan Fried Rice with Tofu Recipe). 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!

Brief

Prep 15 mins

Cook: 10 mins

Additional: 3hrs

Total: 3hrs25 mins

Servings: 4

Yield: 4 servings

Vegan Fried Rice with Tofu Recipe

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)

1 teaspoon sesame oil

salt and ground black pepper to taste

1 (14 ounce) can bean sprouts

drained

Main Dish

Directions

Step 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.

Step 2

Drain tofu discarding marinade.

Step 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.

Step 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.

Nutritional Information

Vegan Fried Rice with Tofu Recipe

Servings Per Recipe:4

Calories: 412.9

% Daily Value *

Protein: 18.1g 36%

Carbohydrates: 61.6g 20%

Dietary Fiber: 5.4g 22%

Sugars: 4g

Fat: 10.8g 17%

Saturated Fat: 1.7g 8%

Vitamin A Iu: 2559.5IU 51%

Niacin Equivalents: 7.3mg 56%

Vitamin B6: 0.3mg 22%

Vitamin C: 27.8mg 46%

Folate: 118.8mcg 30%

Calcium: 459.4mg 46%

Iron: 9.1mg 51%

Magnesium: 80.7mg 29%

Potassium: 454.7mg 13%

Sodium: 3221.5mg 129%

Thiamin: 0.4mg 38%

Calories From Fat: 96.9

*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.