VEGGIE FRIED RICE WITH CRISPY STICKY TOFU

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a nutty flavor while being lower in calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos offer a sweeter flavor.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Sunflower oil is a cheaper alternative for frying.

Chop all the veggies including cabbage, green beans, carrots, and peas.

Use short grain rice, preferably leftover, for a nutty texture; mention that it’s also known as sweet glutinous rice.

Prepare the sauce by mixing soy sauce, agave, sambal, rice vinegar, and Chinese five spice in a bowl.

Add a little cornstarch to the sauce to help thicken it when heated.

Heat sesame oil in a skillet and sauté ginger and chilies, then add the chopped veggies except for mushrooms.

Sprinkle a little salt on the veggies to help them cook down.

Add mushrooms to the sautéed veggies after a couple of minutes.

Chop tofu into small cubes and coat with corn flour for extra crispiness.

Pan-fry the coated tofu in sesame oil, letting it crisp on one side before flipping.

Pour soy sauce over the tofu while cooking for added flavor.

Add the cooked rice to the skillet with the sautéed veggies and stir-fry for a couple of minutes, breaking up any clumps.

Mix the prepared sauce into the rice and veggies, stirring well to combine everything.

Add the crispy tofu to the rice mixture and mix gently.

Top with sesame seeds and crushed Nori before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens