Soy Sauce Tofu Fried Rice
Ingredients
- 350g package of extra firm tofu, cubed
- 1 tablespoon dark soy sauce (can substitute regular soy sauce)
- 1/2 tablespoon rice vinegar
- 1 tablespoon mirin
- 2 tablespoons olive oil
- 1/2 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 cup frozen peas/corn/carrot mix
- 2 cups frozen chopped broccoli
- 4 cups day-old cooked rice
- 1-2 tablespoons dark soy sauce (can substitute regular soy sauce)
- 1 teaspoon sesame oil
- salt and pepper to taste
- herbs for garnish like thyme, cilantro, or green onion
Preparation
Combine the soy sauce, rice vinegar, and mirin in a bowl and add the cubed tofu. Gently stir to combine and let marinate for 10-20 minutes.
Heat 2 tablespoons of olive oil in a large non-stick pan over medium-high heat.
When hot, add garlic, ginger, frozen peas, corn, and broccoli. Cook for 3-5 minutes or until veggies are thawed.
Add the marinated tofu, discarding any excess liquid, and cook for 3 minutes or until lightly browned.
Add the cooked rice and soy sauce, starting with 1 tablespoon and taste as you go.
Add sesame oil, salt, and pepper. Stir to combine and cook for 2 minutes or until everything is warmed through.
Garnish with fresh herbs and sesame seeds.
Tips
Use leftover rice for best results to avoid mushy texture.
Feel free to substitute with your favorite plant-based protein and customize vegetables based on what's in your fridge.
