Crispy Tofu Veggie Fried Spicy Rice | Vegan Recipes Youtube

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is a great source of protein and has a firmer texture, while chickpeas are more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola oil is often less expensive.

red chili flakes

🥗Healthier: fresh chili

💰Cheaper: cayenne pepper

Fresh chili adds brightness, while cayenne is a cost-effective spice.

Prepare 3 cups of cooked cold basmati rice from the fridge, preferably cooked the day before.

Gather 1 cup each of onion, corn, carrots, bell peppers, and zucchini.

Measure out 1 tablespoon of chopped garlic and set aside.

In a large skillet, heat 3 tablespoons of corn oil over high heat.

Add 6 whole green pods of green cardamom to the oil and let them infuse for a few seconds.

Add the fresh curry leaves and 1 cup of chopped onion to the skillet, followed by the carrots.

Stir-fry the hard vegetables for about 3-4 minutes, keeping the heat high and stirring continuously.

Add the remaining vegetables: bell pepper, corn, and zucchini, along with 1 tablespoon of garlic, and stir-fry for another 3-4 minutes.

Season the mixture with salt and black pepper, and optionally add fresh chilies for extra spice.

Add the crispy cooked tofu to the skillet and stir-fry for about 3-4 minutes.

Mix in 1 teaspoon each of chili powder, turmeric, coriander, and cumin, or substitute with curry powder if preferred.

Add the 3 cups of cold basmati rice to the skillet and fry for about 5-6 minutes, ensuring to stir well and allow some browning for flavor.

Remove from heat and stir in chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens