Fried Rice with Tofu

I am by no means a vegetarian. I am fully carnivore. Growing up a rancher’s daughter and having the opportunity to eat really good steak every day, left little chance of me being vegetarian. However, growing up a rancher’s daughter and having the opportunity to grow and eat our own fruits and vegetables also made me love my veggies. 

For my family I love to incorporate meatless meals. I think it’s healthy, it broadens their minds in cooking, and it guarantees a few more servings of vegetables in their day.

Serves 6

  • 2 cups white rice
  • 4 1/4 cups water
  • 3/4 cups sliced carrots
  • 1 cup sliced bell pepper
  • 2 cups broccoli
  • 1/2 cup water chestnuts
  • 2 cloves garlic minced
  • 1 T fresh ginger minced
  • 3 T peanut oil
  • 14 oz package extra firm tofu, drained
  • 1/2 cup soy sauce
  • 4 T vegetable broth
  • 3 T rice wine vinegar
  • 2 t sesame oil
  • Pepper to taste
  • Cilantro, green onions, sesame seeds, and siracha for toppings
  1. Prepare rice according to package directions or use a rice cooker. Rice can be precooked and stored in the  fridge.img_1341
  2. Chop all the vegetables, and in a small bowl combine soy sauce, broth, vinegar, sesame oil, and pepper set aside.img_1344
  3. Heat large pan over medium high heat, add 2T peanut oil. Sauté vegetables 3-4 minutes.img_1345
  4. Remove vegetables from pan, and set aside. Add 1 T peanut oil back into pan, sauté tofu, and crumble with spatula. Cook 3 minutes.img_1347
  5. Add vegetables back into pan with tofu. Add sauce and stir to combine. Then add in rice. Cook for 1-2 minutes, and serve with toppings.img_1354-1


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