Tofu and vegetable fried rice
Crispy tofu, cabbage, carrot and peas fried with rice and soy sauce – the best use for leftover rice.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4 people
- Vegan
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- Rice (best cooked the day before)250 g
- Firm tofu400 g
- Cornflour1 tbsp
- Sunflower oil3 tbsp
- Carrot150 g
- White cabbage200 g
- Frozen peas150 g
- Garlic2 cloves
- Soy sauce3 tbsp
- Spring onions½ bunch
- Chilli flakes½ tsp
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
If you don't have rice from the day before, cook it, spread it on a tray and let it cool completely. Press the tofu in a tea towel, cut into cubes and toss in the cornflour.
Fry the tofu in a tablespoon of oil in a wok or large pan over a high heat for 6–8 minutes, turning only now and then, until golden. Lift out.
Add another tablespoon of oil and stir-fry the sliced carrot and cabbage for 3 minutes, then add the peas and crushed garlic and fry for 2 more minutes.
Add the rest of the oil and the rice, fry over a high heat for 3–4 minutes, then return the tofu, drizzle over the soy sauce and toss together. Serve with spring onions and chilli.