Vegan Asian-style fried brown rice with tofu

Vegan Asian-style fried brown rice with tofu: full-flavoured brown rice from the wok with tofu, peas, carrot, spring onions, tamari and sesame oil.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 390 kcal per serving
• Protein: 22 g
• Fat: 14 g
• Carbs: 45 g

Ingredients

• 200g firm tofu
• 1 handful of peas
• 2 spring onions
• 1 carrot
• 150g brown rice (wholegrain, cooked the day before)
• 1 tsp toasted sesame oil
• 2 tbsp unsweetened tamari (gluten-free soy sauce)

Method

You’ll need: frying pan · wok · chopping board · knife

1. Ideally, use brown rice that has cooled completely. Press the tofu well and cut it into small cubes.
2. Finely dice the carrot and cut the spring onions into thin rings. Get a large frying pan or wok really hot.
3. Fry the tofu in the hot pan until golden brown all over. Add the carrot and peas and fry briefly.
4. Add the cold brown rice to the pan and mix everything well. Keep frying until the rice is hot and has a few lightly toasted spots.
5. Season with tamari, stir in the toasted sesame oil and briefly mix in the spring onions.
6. Serve hot straight away.

Good to know

For me, fried rice is one of the best leftover meals there is. Warm, full of flavour and on the table in a few minutes. Brown rice makes it a little heartier and nicely nutty.

Swaps

Tofu → tempeh (more protein); brown rice → leftover brown rice or wholegrain basmati (similar fibre content); peas → edamame (more protein); toasted sesame oil → avocado oil plus sesame seeds to serve (heat-stable and with unsaturated fatty acids)

Allergens

Contains soya and sesame; depending on the product, tamari may contain traces of other allergens. Good for children if you go easy on the salt; in pregnancy, make sure the rice was cooled hygienically and the tofu is well heated through.

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