Name: Vegan Fried Rice
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 4 servings
Ingredients: 1 cup extra-firm tofu* (8 ounces yields approximately 1 cup); 1 cup long- or short-grain brown rice* (rinsed thoroughly in a fine mesh strainer); 4 clove garlic (minced); 1 cup chopped green onions; 0.5 cup peas; 0.5 cup carrots (finely diced); 3 tbsp tamari (plus more to taste); 1 tbsp peanut butter; 2.5 tbsp maple syrup; 1 clove garlic (minced); 1.5 tsp chili garlic sauce (adjust for preferred spice level); 1 tsp toasted sesame oil (optional)

Instructions

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1

Preheat oven to 400°F (204°C). Wrap extra-firm tofu (1 cup) in an absorbent towel and place a heavy object on top for 10 minutes to remove moisture.
2

Dice tofu into 0.25 inch cubes and bake on a parchment-lined sheet for 26-30 minutes until golden and firm.
3

Boil 12 cups of water and add long- or short-grain brown rice (1 cup). Boil uncovered for 30 minutes, drain, return to the pot off the heat, cover, and steam for 10 minutes.
4

In a medium bowl, whisk together tamari (3 tbsp), peanut butter (1 tbsp), maple syrup (2.5 tbsp), garlic (1 clove), chili garlic sauce (1.5 tsp), and toasted sesame oil (1 tsp).
5

Toss the baked tofu into the sauce and marinate for 5 minutes.
6

Sauté the marinated tofu in a hot skillet for 3-4 minutes until deep golden brown on all sides; remove from the pan.
7

In the same hot pan, sauté garlic (4 clove), chopped green onions (1 cup), peas (0.5 cup), and carrots (0.5 cup) for 3-4 minutes, seasoning with extra tamari.
8

Add the cooked rice, sautéed tofu, and remaining sauce to the skillet. Cook over medium-high heat for 3-4 minutes and serve immediately.