Tofu and Vegetable Fried Rice

Tofu and Vegetable Fried Rice

  • Preparation 20 min
  • Cooking 25 min
  • Servings 4
  • Vegetarian
  • Vegan
  • Nut-free
  • Lactose-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

    • 1 block (450 g) firm tofu, crumbled
    • ¼ cup (60 ml) peanut or canola oil
    • 2 cups (300 g) sweet potatoes, peeled and diced (about 1 medium potato)
    • 1 red bell pepper, seeded and diced
    • 2 green onions, thinly sliced, whites and greens separated
    • 2 cups (120 g) kale leaves, thinly sliced
    • 2 garlic cloves, chopped
    • 3 cups (450 g) cooked jasmine rice (see note)
    • 1 lime, zest finely grated
    • 1 tbsp (15 ml) lime juice
    • ½ cup (35 g) roasted unsweetened coconut shavings (see note)
    • 3 tbsp (45 ml) soy sauce, or more to taste
    • ½ tsp (2.5 ml) sambal oelek, or more to taste
    • Lime wedges, for serving

Preparation

Note from Ricardo

For 3 cups (450 g) cooked rice, you will need to cook ¾ cup (175 g) jasmine rice.

The coconut shavings can be replaced with unsweetened shredded coconut.

Personal Note

To help you with this recipe

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