Tofu & Vegetable Fried Rice with Cashews
A simple family friendly dinner you can whip up in 30 minutes.
- Prep Time: 10-15 minutes
- Cook Time: 10-15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sautéing, Wok
- Cuisine: Dinner, lunch or dinner, Vegan, Vegan dinner
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Ingredients
Scale
- 1 tsp sesame oil (optional but adds a nice flavour)
- 1 red onion, finely chopped
- 1–2 cloves garlic, minced
- 4–5 shitake mushrooms, chopped
- 1 carrot, chopped
- 1 head broccoli, chopped into small florets
- 1/2 red capsicum, chopped into 1–2cm pieces
- 1 450g block of firm tofu, chopped into 1–2cm pieces
- 3 cups cooked white or brown rice
- 1 tsp ground turmeric
- 2–3 tbsp tamari or low salt soy sauce
- 1/4 tsp black salt (optional, to add an eggy flavour)
- Dry roasted cashews to serve
- Kimchi to serve (optional)
Instructions
- Chop all the vegetables and tofu and set aside.
- Place a large wok over high heat until hot, then add the sesame oil. Once the sesame oil is hot, add the onion, tofu and garlic, cook for 2-3 minutes.
- Next add the carrot and broccoli. Mix to combine with other ingredients and cook for another 2-3 minutes, adding a splash of water here or there if the vegetables and tofu begin to stick. The water also helps to cook the vegetables.
- Now add the capsicum and cook for 1-2 minutes, then add the rice, turmeric, tamari and black salt if desired.
- Continue to stir and combine all the flavours until all the vegetables are cooked and the rice is beginning to brown on the bottom of the wok.
- Remove from the heat. Serve topped with a handful of cashews and a spoonful of kimchi. Yum!
Notes
Feel free to use any vegetables you prefer or have on hand. Cauliflower is nice, or frozen peas.
