15 minute Tofu Fried Rice
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Another easy lunch I love is tofu fried rice - it’s a staple in my repertoire of quick meals, is vegetarian, and packed with tons of protein!
A few notes:
- I pat my tofu with a clean kitchen towel for just a minute and find this to be good enough for cooking / browning.
- I use a cast iron pan for a delicious wok flavor. Feel free to use an actual wok or a non-stick pan.
- Use cooked day old rice or rice that is cooled off (hot just steamed rice will tend to have stuck-together fried rice).
- I season my fried rice with just salt and pepper for a ‘cleaner’ tasting dish (I honestly just love that wok flavor from the cast iron). Feel free to add soy sauce if you prefer.
And that’s it! This dish comes together in 15 minutes with no beforehand prep - hope you all enjoy!
Special Equipment
Ingredients
Directions
Pat tofu (1 pack) to remove some excess water, and cut into 1” cubes.
Beat 2 eggs.
Heat pan (I like to use a cast iron for the entire dish, but you can use a wok or non-stick pan) on high heat, scramble eggs and remove from pan.
Add the tofu to the pan with salt and pepper. Leave to sear for about 1-2 minutes, or until you see a nice golden crust begin to form. Shake the pan a bit and flip the tofu.
Push the tofu to one side of the pan and add the scallions. Stir for 30 seconds to bring out the aromatics, then add in the rice. Begin to break apart the rice away from the tofu. Add in the frozen veggies and gently begin to incorporate the tofu with the rice. Season with more salt and black pepper, taste and adjust seasoning as needed, mix with the eggs, and serve!