Are you tired of always ordering the same shit from take-out? I started feeling that way. I love my rice. I wasn’t always a fried rice person because I always hated how they put pork, chicken and/or onions in my rice. I personally don’t think rice should have onions. I don’t like crunch in my rice {besides carrots and peas that is-but you know that crunch when you’re eating it}. I don’t like feeling like I bit down on a cockroach. Sorry, not sorry!
Anyways this recipe has a lot of steps but it’s just broken down for you. It’s adtu very easy and can be made in about 30 minutes. So much better than take out especially when you don’t know what it is they actually put in that rice of yours. Eek! Hope you love this recipe!
To begin, preheat your oven to 400F. Line a baking sheet with parchment paper and set aside until later.
Prepare your brown rice according to your package instructions and set aside. I used organic steamed brown rice quick cook packages.
Preparing the Tofu Cubes
Next, prepare your tofu cubes. Wrap the tofu block in a dish towel and then top with a heavy plate and press the tofu for about 15 minutes to drain most of the water out.
Then slice it into bite-sized cubes and arrange on the prepared baking sheet. Bake for 30 minutes until crispy and dried out. If you don’t want it too crispy, remove them about 5-10 minutes earlier.
Preparing the Vegetables
Then, prepare your vegetables. Measure your sweet peas then chop your broccoli and carrots and set it aside.
While the tofu is baking in a hot skillet over medium heat add in the minced garlic. Cook until fragrant about 3 minutes.
To the same skillet add in your sweet peas, edamame and chopped carrots. Cook until tender about 12 minutes. If needed add a little water to keep the vegetables from sticking. Then, remove from the skillet and transfer to a dish and set it aside.
Preparing the Broccoli Florets
Next, add in your chopped broccoli florets to a hot skillet. Add in the liquid Aminos and let it cook about 5 minutes. You still want somewhat of a crunch to them.
When done remove them from the skillet and transfer to another dish and set it aside.
Preparing the Tofu Peanut-Maple Marinade
Now, prepare the Tofu Peanut-Maple marinade. In a small dish add in the minced garlic, liquid aminos, peanut butter, maple syrup, sesame oil and sriracha. Whisk all the ingredients together.
Once the tofu is done baking. Toss the tofu cubes in some sauce and using a slotted spoon transfer the coated tofu into a hot skillet that has been sprayed with coconut oil.
Toss the tofu in the skillet about 5 minutes. You just want to brown the edges. Don’t burn your pan.
Next, toss all of the above back into a skillet. Add in the cooked brown rice, chopped carrots, edamame and sweet peas, and the remaining tofu sauce. Mix everything together to combine. Cook just to warm everything and “fry” the rice.
Divide the fried rice, broccoli florets and cubed tofu into serving bowls. Serve and Enjoy!
| Prep Time | 10 minutes |
| Servings |
|
- 8 ounces Extra Firm Tofu cubes
- 2 cups Brown Rice cooked
- 2 Cloves Garlic minced
- ½ cup Carrots finely diced
- ½ cup Sweet Peas
- ½ cup Edamame frozen
- 1 cup Broccoli
- 1 teaspoon Liquid Aminos
- 3 Cloves Garlic
- 3 tablespoons Liquid Aminos
- 1 tablespoon Natural Creamy Peanut Butter
- 1 tablespoon Maple Syrup
- 1 teaspoon Sesame Oil
- ½-1 teaspoon Sriracha
Ingredients
For the Tofu Cubes
For the Vegetable Fried Rice:
For the Broccoli:
For the Tofu Peanut-Maple Marinade:
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- To begin, preheat your oven to 400F. Line a baking sheet with parchment paper and set aside until later.
- Prepare your brown rice according to your package instructions and set aside. I used organic steamed brown rice quick cook packages.
- Next, prepare your tofu cubes. Wrap the tofu block in a dish towel and then top with a heavy plate and press the tofu for about 15 minutes to drain most of the water out.
- Then slice it into bite-sized cubes and arrange on the prepared baking sheet. Bake for 30 minutes until crispy and dried out. If you don’t want it too crispy, remove them about 5-10 minutes earlier.
- Then, prepare your vegetables. Measure your sweet peas then chop your broccoli and carrots and set it aside.
- While the tofu is baking in a hot skillet over medium heat add in the minced garlic. Cook until fragrant about 3 minutes.
- To the same skillet add in your sweet peas, edamame and chopped carrots. Cook until tender about 12 minutes. If needed add a little water to keep the vegetables from sticking. Then, remove from the skillet and transfer to a dish and set it aside.
- Next, add in your chopped broccoli florets to a hot skillet. Add in the liquid Aminos and let it cook about 5 minutes. You still want somewhat of a crunch to them.
- When done remove them from the skillet and transfer to another dish and set it aside.
- Now, prepare the Tofu Peanut-Maple marinade. In a small dish add in the minced garlic, liquid aminos, peanut butter, maple syrup, sesame oil and sriracha. Whisk all the ingredients together.
- Once the tofu is done baking. Toss the tofu cubes in some sauce and using a slotted spoon transfer the coated tofu into a hot skillet that has been sprayed with coconut oil.
- Toss the tofu in the skillet about 5 minutes. You just want to brown the edges. Don’t burn your pan.
- Next, toss all of the above back into a skillet. Add in the cooked brown rice, chopped carrots, edamame and sweet peas, and the remaining tofu sauce. Mix everything together to combine. Cook just to warm everything and “fry” the rice.
- Divide the fried rice, broccoli florets and cubed tofu into serving bowls. Serve and Enjoy!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
