Crispy Tofu & Veggie Fried Rice

COOK TIME: 30 MINUTES

SERVES 4 

Ingredients

• 1 – 1 lb (454 g) block tofu, sesame oil, divided 
• Sea salt
• Ground black pepper 

• 2 cups (370 g) cooked white rice
• 1 cup (150 g) cashews
• 1 cup (160 g) white onion, diced 
• 1 red bell pepper, diced 
• 1 large carrot, sliced into matchsticks
• 1⁄2 cup (49 g) snow peas   
• 2 Tbsp (30 ml) water  
• 2 Tbsp (30 ml) gluten-free soy sauce or tamari, plus more for serving 
• 1 Tbsp (9 g) minced garlic
• 2 tsp (10 g) white superfine sugar 
• 3 spring onions, chopped
• Sriracha (optional) 

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Method

1. Wrap the block of tofu in a dish towel and gently squeeze to dry out some of the excess liquid. Cut the tofu into thin 1-inch (2.5-cm) slices so they cook faster and get extra crispy. 
2. Heat 1 tablespoon (15 ml) of sesame oil in a large skillet or wok over medium-high heat. Add the tofu to the hot oil and sprinkle with salt and pepper. Let fry for about 5 minutes without moving. When the bottoms are golden and crispy, flip the tofu over. Repeat this process until both sides are crispy. 
3. Once your tofu has crisped up, remove it from the pan and set it aside. Add the remaining 2 tablespoons (30 ml) of oil to the pan along with the onion. Sauté the onion for 3 to 4 minutes. Add the pepper, carrot, garlic, and snow peas to the wok. Sauté for 2 to 3 minutes. Stir in the water and then cover the pan with a fitted lid. Let the veggies steam for about 5 minutes, until tender. 
4. Stir in the rice, soy sauce, and sugar, and mix everything together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 4 minutes. 
5. Mix in the spring onions, cashews, and cooked tofu. Taste and season the fried rice with more salt, a dash of soy sauce, or some sriracha, if using. Leftovers keep well in the refrigerator for up to 4 days. 

Reprinted with permission from Effortless Vegan by Sarah Nevins, Page Street Publishing Co. 2020. Photo credit: Sarah Nevins

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