Crispy Tofu & Edamame Fried Rice
A quick and easy recipe for vegan fried rice with crispy tofu in a smoky, umami sauce.
Servings: 2
Ingredients
- 396 g / 1 block of tofu
- 2 tbsp cornflour
- 1 tbsp sunflower oil
- Black pepper
- 1 red pepper diced
- 3 garlic cloves minced
- 250 g pouch microwave brown / wholegrain rice
- 130g frozen edamame / soya beans
For the sauce:
- 2 tbsp maple syrup
- 2 tbsp tamari soy sauce if GF not required
- Juice from 1 lime
- 1 tbsp tomato puree
- 1 tbsp paprika
- 1/2 tsp hot chilli powder
- 2 tbsp water
To serve:
- 1 spring onion finely sliced
Instructions
- Drain the tofu & wrap in a clean tea towel. Gently press for 30 seconds to remove the excess water. Slice the tofu into 1 inch cubes. Place in a large bowl and toss with the cornstarch.
- Combine the ingredients for the sauce and whisk until you achieve a thick, smooth consistency.
- Heat the oil in a large non stick frying pan over a high heat. Cook the tofu for 8 minutes, turning often to sear all sides. Season liberally with black pepper. Remove half the tofu and set aside.
- Reduce the pan to a moderate heat. Add the red pepper, edamame & garlic and sauté for 2 minutes. Stir in the sauce & brown rice. Cook for a further 4 minutes.
- Serve & scatter over the remaining crispy tofu & sliced spring onion.