Tofu fried rice with peas, edamame and cabbage
15 min · 27 g protein · 441 cals / serving
A vegan fried rice with real bite: cubes of tofu fried until golden, a bag of coleslaw mix stir-fried hard until it wilts and catches at the edges, sweet peas and edamame, and rice from a pouch left to toast in the hot pan. Tamari, a little sesame oil and white pepper season it, and it reheats well for lunch.
Ingredients
Sauce
- 2 tbsp tamari
- 1 tsp sesame oil
- 1/4 tsp white pepper, or black pepper
- 2 pouches (8.8 oz each) jasmine rice, precooked, or 3 cups cold leftover rice
- 2 tsp canola oil, divided
- 1 block (14 oz) prepared extra firm tofu, blotted dry in a clean towel and cut in 1.5 cm (1/2-inch) cubes
- 1 cup cooked frozen green peas
- 2 cups edamame, frozen, shelled
- 6 green onions, sliced, whites and greens kept apart
- 3 cloves garlic, minced
- 1 1/2 tbsp ginger, grated
- 1 bag (16 oz) cabbage, coleslaw mix (shredded cabbage and carrot)
Steps
- Put the kettle on. Stir the tamari, sesame oil and white pepper together in a cup. Squeeze the rice pouches to break up the grains (or crumble cold leftover rice with your fingers).
- Heat half the oil in a wok or your largest (30 cm / 12-inch) nonstick skillet over high heat. Add the tofu in one layer and fry for 5 minutes, turning every minute or so, until golden on several sides. While it fries, put the peas and edamame in a bowl, cover with boiling water from the kettle and drain after 2 minutes; then slice the green onions, mince the garlic and grate the ginger. Tip the tofu onto a plate.
- Add the rest of the oil and the coleslaw mix and stir-fry on high for 2 minutes, until it wilts and catches brown at the edges. Add the green onion whites, garlic and ginger and stir-fry for 30 seconds.
- Add the rice with the drained peas and edamame, break up any clumps and spread it out; leave it for 1 minute to toast, then stir-fry 2 minutes more until it is piping hot. Return the tofu, pour the sauce around the edge of the pan and toss for 30 seconds. Scatter with the green onion tops.
- To keep leftovers, spread the rice out on a tray or in shallow boxes so it cools quickly and refrigerate it within an hour. It keeps 3 days; reheat until steaming hot all the way through.
Good to know
Can I use smoked tofu?
Yes, and it is delicious here: two 7-oz (200 g) packs of smoked tofu in place of the plain block give a smoky, meatier bite, at about 52 instead of 57. It is already firm, so 3 minutes in the pan is enough.
Can I use brown rice?
Yes, brown rice pouches fry just as well and give a nuttier, chewier fried rice, with about the same score.
Can I add heat?
A spoonful of chili crisp or sriracha at the table is the easiest way, so children can have theirs plain.
Per
- Calories
- 99
- Protein
- (25%)
- 6 g
- Fat
- (28%)
- 3 g
- Carbohydrates
- (48%)
- 13 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 176 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1763 kcal goes into the pot and 1925 g of ingredients comes out as about 1780 g of food: 99 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.