Better Than Takeout! One-Pot Vegan Fried Rice & Crispy Tofu + Chinese Cookies!
Recipes in this Video
Originating from China, fried rice is a beloved dish that transforms leftover rice into a flavorful meal. Traditionally, it's made with various vegetables and proteins, showcasing the versatility of this staple. In modern times, vegan versions have gained popularity, allowing everyone to enjoy this comforting dish without animal products.
Ingredients
- โcooked rice
- โcarrots
- โpeas
- โbell pepper
- โgreen onions
- โgarlic
- โginger
- โsoy sauce
- โsesame oil
- โtofu
- โcorn
- โspinach
- โblack pepper
- โsalt
- โlime juice
Instructions
- 1Heat sesame oil in a large skillet over medium heat until shimmering.
- 2Add diced tofu and cook until golden brown, about 5-7 minutes.
- 3Stir in minced garlic and ginger; sautรฉ for 1-2 minutes until fragrant.
- 4Add chopped carrots and bell pepper; cook for 3-4 minutes until slightly softened.
- 5Mix in peas and corn; cook for another 2 minutes.
- 6Add the cooked rice, breaking up clumps as you stir.
- 7Pour in soy sauce and lime juice; mix well to combine.
- 8Fold in spinach until wilted, about 1-2 minutes.
- 9Season with black pepper and salt to taste.
- 10Garnish with chopped green onions before serving.
Ingredient Alternatives
tofu
Healthier: tempeh
Cheaper: seitan
Tempeh offers a nutty flavor and is a great protein source.
soy sauce
Healthier: coconut aminos
Cheaper: liquid aminos
Coconut aminos are lower in sodium.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil provides a lighter flavor.
Techniques
Equipment
Also Known As
Ingredients
- โ1 cup jasmine rice
- โ2 cups vegetable broth
- โ1 block (14 oz) firm tofu, drained and cubed
- โ2 tablespoons soy sauce
- โ1 tablespoon sesame oil
- โ1 cup mixed vegetables (carrots, peas, corn)
- โ3 green onions, chopped
- โ2 cloves garlic, minced
- โ1 teaspoon ginger, minced
- โ1 tablespoon vegetable oil
- โSalt and pepper to taste
Instructions
- 1Heat the vegetable oil in a large pot over medium heat.
- 2Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu and set aside.
- 3In the same pot, add garlic and ginger, sautรฉ for 1-2 minutes until fragrant.
- 4Add the mixed vegetables and cook for another 3-4 minutes until tender.
- 5Stir in the jasmine rice and cook for 2 minutes, stirring frequently.
- 6Pour in the vegetable broth and soy sauce, and bring to a boil.
- 7Reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked and liquid is absorbed.
- 8Once cooked, fluff the rice with a fork and fold in the cooked tofu and sesame oil.
- 9Season with salt and pepper to taste, and garnish with chopped green onions before serving.
Equipment
Ingredients
- โ1 cup all-purpose flour
- โ1/2 cup almond flour
- โ1/2 cup sugar
- โ1/4 cup vegetable oil
- โ1/4 cup almond milk
- โ1/2 tsp baking soda
- โ1/4 tsp salt
- โ1/2 tsp almond extract
- โ1/4 cup whole almonds (for topping)
Instructions
- 1Preheat the oven to 350ยฐF (175ยฐC).
- 2In a mixing bowl, combine the all-purpose flour, almond flour, sugar, baking soda, and salt.
- 3In another bowl, mix the vegetable oil, almond milk, and almond extract until well combined.
- 4Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
- 5Scoop tablespoon-sized portions of dough and roll them into balls.
- 6Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 7Press a whole almond into the center of each cookie.
- 8Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- 9Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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