Savoury Tofu Fried Rice

What to do with left over rice?

Savoury tofu fried rice is a great way to make a tasty nutritious dish or accompaniment just with left-overs. I hate wasting food – it must be the way I was brought up with a during the war mum! Anyway repurposed food can be soooooo tasty! Now I’ve created this dish, I’ll probably end up doing extra rice just so I can make this dish! An added advantage is that one avoids all the harm & cruelty in standard “egg fried rice” – click link for details.

How easy and what’s to do?

So easy it’s hardly a recipe – but as always using top quality ingredients & judicious proportions is the key. I’ve already done the work for you – but do feel free to vary! As long as you’ve got spring onions or scallions & a bit of firm tofu it’s a doddle. Most of the other ingredients should be in your armoury already – if not get some – toasted sesame oil maybe! If you have red peppers, petit pois, chives or Chinese chives so much the better.

Any particular pitfalls in this super easy recipe?

Day old or 2 day old rice is essential as fresh is too mushy. Turn up the heat towards the end to make sure the rice sizzles a bit. It’s easier in a non-stick pan – but I don’t like using them…. so enough oil if using stainless steel pans. Firm tofu is also a must or it’s too mushy – I prefer Tofu King from a real Chinese supermarket as the texture is better. Cauldron or supermarket brands are way too firm and frankly tough.

Speedy and quick is the name of the game.

You don’t want to hang about too much with this dish. Bish bash bosh in the wok and and on the plate or it will get soggy. So whatever you’re having with it (refried beans or tofu & peppers) needs to be on the go already. Get that rice and tofu in the pan!

Savoury Tofu Fried Rice

a wholesome protein dish made with lefover brown rice, firm tofu, scallions & a few other ingredients

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 6 people

Cuisine: Chinese, Asian

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

For the tofu egg substitute

• 300 g firm tofu -½ of a large tofu box 1 ½ of the tofu blocks don't use medium firm it's too soft
• 3 heap tbsp nutritional yeast
• 3 teasps turmeric helps with the colour.....
• ½-¾ teasp kala namak it's a kind of sulphurous volcanic salt - helps with the eggy taste.....
• 1 tbsp soy sauce add more if you like strong flavours.
• 1 tbsp any cold pressed vegetable oil - rapeseed is my favourite.

The rice and veggies part

• 2 tbsps toasted sesame oil gives it an extra wedge of taste - use more if necessary
• 8 whole spring onions just use a whole standard bunch to avoid waste - it's generally 7 or 8 in total
• 10 g garlic - crushed or blitzed roughly 3 cloves
• 100 g red onion - instead of spring onions use as an alternative to spring onions but not as tasty.
• 200 g leftover brown rice - long grain is best but short grain will work. ideally a day old in the fridge or it's too mushy
• 125 g bell peppers - finely sliced small (or half med) red pepper
• 125 g green beans or courgette finely sliced small (or half med) courgette
• 50 g petit pois - or sweet corn optional but nice - quantity is variable.
• 2 teasps vegan oyster sauce - add more if you like strong flavours. yes it exists - many chinese of wholefood stores sell it and it's available online too or Waitrose have a version.
• ½ pack ordinary chives or a similar quantity of chinese chives - optional - nice if you have them! chinese chives can go in with the rice, ordinary chives about half way through the rice stage as they are much more delicate.
• ¼ teasp white pepper can use black if you prefer

Equipment

• 1 large wok
• 3 small bowls

Method

 

1. Divide into half blocks - then squeeze the tofu through your fingers - chopping just doesn't give the same rough & ragged look - it doesn't work so well. You need the rough edges to absorb the flavours. Put it in the microwave for 10 minutes on half power to remove some of the water. Don't over do it though.
   
2. add the turmeric, kala namak, nutritional yeast & soy sauce and stir well. You can do this the night before and it's best if you do it that way but not essential.
3. put the wok on a low gas and and add the cold-pressed oil - as soon as it's hot add the tofu mixture and cook until hot for 5 minute or so and set aside.
   
4. Add some more oil on a very low gas - meanwhile slice the green part of the spring onions in half lengthways, but leave attached to the white part, so you can wash any dirt out. Chop into shortish lengths. As you near the end of this part, turn the gas up to low medium.
   
5. Then begin sauteeing the spring onions - called scallions or green onoins in the US. In the pic I'm using the red onion option - as they had sold out of spring onions! Also add the blitzed or crushed garlic. Stir often so they don't burn or stick and adjust the gas if necessary.
   
6. Meanwhile finely chop the peppers into thinnish slivers and add to the mix
   
7. cut the courgette into thin strips and roughly 1cm lengths as you prefer. add to the mix as soon as you've put the peppers in. If you're going for the green beans, cut them into short lengths and add.
   
8. when the onions, peppers & courgettes are beginning to soften - add the rice and stir in - with heat still on lowe medium. At this point add the toasted sesame oil and a touch of water to keep it moist and stop it from sticking and turn the heat up a little.
   
9. Finally add the pre-fried tofu and the peas & mix to re-heat.
   
10. You can add the chives if you're using them a little afterwards so they don't overcook and loose flavour.
11. keep stirring until the rice is thorougly heated through and piping hot.
    
12. serve with some baked beans, or other leftovers vegan sausages or whatever you have in the fridge that goes with this.
    

Notes

• All the measurements are approximate - if you've got a bit extra or something or not enough - just compensate with a bit more or less of something else.
• If you don't like an ingredient - swap it out for something else.
• The rough overall proportions are what suits me - I think the tofu rice ratio is propably a good thing to keep to - and the rough overall veggies to rice/tofu ratio ditto - but don't be afraid to adjust to your liking.

Tried this recipe?

Let us know how it was!