Tofu and Vegetable Fried Rice

Tofu and Vegetable Fried Rice

  • Preparation 20 min
  • Cooking 25 min
  • Servings 4
  • Vegetarian
  • Vegan
  • 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

RICARDO The Rock 12" Frypan

RICARDO The Rock 12" Frypan

61.99 $

This forged aluminum frying pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.

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