Tangy Tofu And Vegetable Fried Rice Recipe

Chinese cuisine · 688 calories

Tangy Tofu and Vegetable Fried Rice recipe

About this recipe

Tangy Tofu and Vegetable Fried Rice is a flavorful, protein-packed dish that’s perfect for dinner or meal prep. Combining crispy tofu with tender basmati rice and colorful vegetables, this Chinese-inspired recipe brings vibrant flavors and appealing textures to your plate. The tangy soy sauce blend ties it all together, creating a deliciously balanced meal. Each serving delivers a hearty dose of protein, essential for muscle recovery, along with dietary fiber from fresh veggies to aid digestion. Ready in just 35 minutes, this recipe is an excellent choice for those who want a quick, satisfying, and health-conscious dinner option. Perfect for busy weekdays or post-workout nourishment, this dish is sure to be a hit for anyone seeking a wholesome and appetizing meal.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 100 g Diet Tofu Masala Tofu
  • - Frozen Mixed Vegetables
  • - Dark Soy Sauce-90 GM
  • 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
  • 1 ltr Anveshan Cold Pressed Black Sesame Oil
  • 110 g Unpeeled Garlic Cloves
  • loose Ginger
  • 200 G Spring Onion(200Gm)
  • 1 piece Yellow Bell Pepper
  • - Beans/broad -250gm
  • 750 Ml Kalverts White Vinegar
  • 30G Chili Flakes
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 25 g Whole Black Pepper

Instructions

  1. 1. Rinse and cook the basmati rice until just tender; set aside to cool slightly.
  2. 2. Cut the tofu into bite-sized cubes and toss with cornstarch to coat evenly.
  3. 3. Heat half the sesame oil in a large pan and pan-fry the tofu until golden and crispy; remove and set aside.
  4. 4. Finely chop the garlic, ginger, and spring onions, setting aside some greens for garnish.
  5. 5. In the same pan, heat the remaining sesame oil and sauté garlic, ginger, and spring onions until fragrant.
  6. 6. Add diced carrots, capsicum, and green beans to the pan; stir-fry until slightly tender but still crisp.
  7. 7. Stir in the cooled basmati rice and mix well with the vegetables over medium heat.
  8. 8. Add soy sauce, white vinegar, chili flakes, salt, and black pepper to the rice, tossing to coat evenly.
  9. 9. Return the crispy tofu to the pan, mixing gently to combine with the rice and vegetables.
  10. 10. Cook for an additional 2-3 minutes, ensuring the flavors are well blended.
  11. 11. Garnish with reserved spring onion greens and serve hot.