Vegan tofu-fried rice
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Joey O'Hare has created a vegan take on egg-fried rice in her tofu-fried rice recipe and it is absolutely delicious! She uses silken tofu which has a texture reminiscent of scrambled egg and kala namak (black salt); a naturally sulphurous salt which gives off a pleasant 'eggy' aroma. Serve with kimchi, either store-bought or have a go at making it yourself.
First published in 2020
This tofu-fried rice dish is light, nourishing and extraordinarily tasty! It’s packed with veggies and fibre, and bold flavours such as ginger, garlic and chilli. It’s the ultimate in healthy comfort food.
Ingredients
Metric
Imperial
- 100g of brown basmati rice
- 1 tsp sesame oil
- 1/2 onion, diced
- 1 stalk of celery, finely chopped
- 1 garlic clove, finely grated
- 1 knob of ginger, thumb-sized, finely grated
- 1 green chilli, finely chopped
- 1 large carrot, halved and finely chopped
- 4 baby corn, halved lengthways
- 80g of frozen peas
- 150g of silken tofu
- 1/2 tsp turmeric
- 1/2 tsp black salt, (kala namak)
- 1/2 bunch of coriander
- 2 tbsp of tamari, or soy sauce
- 2 spring onions, finely sliced
To serve
- 1 lime, cut into wedges
- 1 tbsp of toasted sesame seeds
- 4 tbsp of kimchi
SAVE RECIPE
Method
1
Cook the rice according to the packet instructions. Once cooked, drain the rice and set aside to steam-dry
2
While the rice cooks, heat 1 teaspoon of sesame oil in a medium to large saucepan over a moderate heat. Once hot, add the diced onion and finely chopped celery and sweat for 8 minutes until they have softened, become translucent and started to slightly caramelise
3
Add the garlic, ginger and chilli and sauté for 2 minutes. Add the sliced carrot and continue to stir-fry for 5 minutes
4
Meanwhile, drain the silken tofu in a sieve or a colander
5
After 5 minutes, add the peas and baby corn and stir well. Stir-fry for 4 minutes to heat through
6
Add the cooked and drained rice, stir well to combine and then make a well in the centre of the saucepan. Turn the heat up high and add your tofu to the well – it should sizzle immediately. Sprinkle the turmeric and the kala namak over the tofu
7
Hold your nerve here with the heat; after two minutes start to stir and break up the tofu and incorporate this into the rice and veggies. Continue to stir-fry the fried rice for 6 minutes, or longer if you prefer it drier and crispier
8
Serve in warmed bowls, sprinkled with sliced spring onions, fresh lime wedges or a squeeze of lime juice, toasted sesame seeds and 2 tablespoons of kimchi per bowl
First published in 2020
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