Crispy Tofu Veggie Fried Rice
Tofu Fried Rice Recipe
Tofu Fried Rice is a delightful Indo-Chinese dish combining aromatic basmati rice, fresh vegetables, and protein-packed tofu. Tofu, often resembling paneer, is derived from soy milk and is a nutritious, plant-based alternative. This recipe delivers a harmonious balance of textures and flavors, perfect for lunch or a weekend dinner. Quick to prepare and brimming with vibrant colors, Tofu Fried Rice is a wholesome one-pot meal that will leave your taste buds satisfied.
Recipe Details
| Category | Details |
|---|---|
| Cuisine | Chinese |
| Course | Lunch |
| Diet | Vegetarian |
| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Total Time | 80 minutes |
| Servings | 4 |
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Basmati Rice | 1 cup |
| Tofu (cubed) | 200 grams |
| Bay Leaf (Tej Patta) | 1 |
| Cinnamon Powder (Dalchini) | 1 teaspoon |
| Onions (finely chopped) | 2 |
| Spring Onion (Bulb & Greens, chopped) | 4 |
| Spring Onion Greens (chopped) | 4 tablespoons |
| Red/Yellow/Green Bell Pepper (julienned) | 1/2 |
| Carrot (julienned) | 1 |
| Button Mushrooms (chopped) | 8 |
| Garlic (finely chopped) | 5 cloves |
| Ginger Garlic Paste | 1 tablespoon |
| Green Chilli Sauce | 1 tablespoon |
| Soy Sauce | 1 teaspoon |
| Oil | As required |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 10 g |
| Carbohydrates | 45 g |
| Fat | 10 g |
| Fiber | 5 g |
| Sodium | 800 mg |
Instructions
-
Prepare the Rice:
- Rinse the basmati rice thoroughly under cold water and soak it for 15 minutes.
- Cook the rice with a bay leaf and a pinch of salt until it is parboiled (approximately 80% cooked).
- Drain the rice and spread it on a colander to remove excess moisture.
- Sprinkle the cinnamon powder over the rice and let it cool completely.
-
Fry the Tofu:
- Heat oil in a wok or a deep pan over medium heat.
- Shallow-fry the tofu cubes until they are golden brown and crispy on both sides.
- Remove the tofu from the wok and set it aside on a plate lined with paper towels.
-
Sauté the Aromatics:
- In the same wok, add a little more oil if required.
- Once the oil is hot, add the finely chopped garlic and sauté until aromatic (about 30 seconds).
- Add the chopped onions and spring onion bulbs, cooking until the onions turn soft and translucent.
-
Cook the Vegetables:
- Stir in the ginger-garlic paste and mix well to combine with the onions.
- Add the julienned bell peppers, carrots, and chopped mushrooms.
- Cook on medium heat until the vegetables soften and the mushrooms release their juices.
-
Add the Sauces and Tofu:
- Stir in the green chili sauce and soy sauce, mixing them evenly with the vegetables.
- Season with salt, but be mindful of the salt already added to the rice.
- Gently fold in the fried tofu cubes, ensuring they are well coated with the sauce mixture.
-
Combine with Rice:
- Add the cooled rice to the wok, tossing gently to combine it with the vegetables and tofu.
- Stir-fry for 2 to 3 minutes to allow the flavors to meld together.
-
Garnish and Serve:
- Sprinkle the chopped spring onion greens over the fried rice for a fresh, vibrant garnish.
- Turn off the heat and transfer the Tofu Fried Rice to a serving bowl.
Serving Suggestions
Tofu Fried Rice pairs wonderfully with other Indo-Chinese dishes for a complete meal. Here are some recommendations:
- Serve with a side of Indo-Chinese Mixed Vegetables in Szechuan Sauce for a spicy kick.
- Pair with crispy Chinese Darsaan topped with ice cream for dessert.
This recipe makes for a satisfying lunch or dinner, perfect for family gatherings or weekend indulgence. Prepare it fresh and serve hot for the best taste and texture!
Enjoy the fusion of Indo-Chinese flavors in every bite!
