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Easy Vegan Fried Rice Recipe

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4 from 8 reviews

This Easy Vegan Fried Rice recipe features crispy oven-baked tofu combined with perfectly cooked brown rice and sautéed vegetables, all tossed in a flavorful, creamy peanut tamari sauce with a hint of chili heat. It’s a satisfying plant-based dish that’s perfect for a quick weeknight dinner or meal prep, offering a delicious and wholesome alternative to traditional fried rice.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

Tofu

  • 1 cup extra-firm tofu (8 ounces yields ~1 cup)

Rice

  • 1 cup long- or short-grain brown rice (rinsed thoroughly in a fine mesh strainer)
  • 12 cups water (for boiling rice)

Vegetables

  • 4 cloves garlic (minced)
  • 1 cup chopped green onion
  • 1/2 cup peas
  • 1/2 cup carrots (finely diced)

Sauce

  • 3 tablespoons tamari or soy sauce (plus more for veggies and to taste)
  • 1 tablespoon peanut butter
  • 2-3 tablespoons organic brown sugar, muscovado sugar, or maple syrup
  • 1 clove garlic (minced)
  • 1-2 teaspoons chili garlic sauce (adjust to preferred spice level)
  • 1 teaspoon toasted sesame oil (optional; or substitute peanut or avocado oil)

Instructions

  1. Preheat and prepare tofu: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper or lightly grease it with non-stick spray.
  2. Press the tofu: Wrap the tofu in a clean, absorbent towel and place something heavy on top, such as a cast iron skillet, to press out excess liquid. This helps achieve a firmer texture once baked.
  3. Bake the tofu: Dice the pressed tofu into 1/4-inch cubes and arrange evenly on the prepared baking sheet. Bake for 26-30 minutes until tofu develops golden brown edges and a firm texture. For softer tofu, remove between 26-28 minutes; for crispier results, bake the full 30 minutes. Set aside.
  4. Cook the rice: While tofu bakes, bring 12 cups of water to a rolling boil in a large pot. Add the rinsed brown rice, stir once, and boil uncovered on high heat for 30 minutes. Drain rice briefly using a strainer and return to pot off heat. Cover with a lid and let steam for 10 minutes to finish cooking.
  5. Prepare the sauce: In a medium mixing bowl, whisk together tamari or soy sauce, peanut butter, brown sugar or maple syrup, minced garlic, chili garlic sauce, and toasted sesame oil if using. Taste and adjust seasoning by adding more tamari for saltiness, peanut butter for creaminess, syrup for sweetness, or chili garlic sauce for heat.
  6. Marinate tofu in sauce: After baking, add the tofu cubes directly to the sauce and let them marinate for 5 minutes, stirring occasionally to coat all pieces well.
  7. Sauté tofu: Heat a large metal or cast iron skillet over medium heat. Using a slotted spoon, transfer the tofu from the sauce into the skillet, leaving most sauce behind. Cook for 3-4 minutes, stirring occasionally, until all sides turn deep golden brown. Lower heat if tofu browns too fast. Remove tofu from the pan and set aside.
  8. Sauté vegetables: In the same hot pan, add the minced garlic, chopped green onion, peas, and diced carrots. Sauté for 3-4 minutes, stirring occasionally. Season the vegetables with 1 tablespoon tamari or soy sauce.
  9. Combine and finish: Add cooked rice, browned tofu, and the remaining sauce to the pan with the sautéed vegetables. Stir everything together and cook over medium-high heat for 3-4 minutes, stirring frequently, to heat through and meld flavors.
  10. Serve: Dish up the fried rice immediately. Optionally, add extra chili garlic sauce or sriracha for heat. Garnish with crushed salted roasted peanuts or cashews for added crunch. Store leftovers in the refrigerator for 3-4 days and reheat in a skillet or microwave before serving.

Notes

  • Pressing the tofu well is key for best texture and crispiness.
  • Baking time can be adjusted depending on your texture preference: less time for softer tofu, longer for crispier tofu.
  • Use gluten-free tamari to keep this dish gluten-free.
  • Steaming the rice after boiling ensures fluffy grains without being mushy.
  • Adjust the chili garlic sauce amount according to your heat preference.
  • Peanut butter adds creaminess but can be replaced with another nut or seed butter if allergic.
  • Leftovers keep well refrigerated for up to 4 days and reheat best in a skillet to preserve texture.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Asian
  • Diet: Vegan

Find it online: https://recipeteach.com/easy-vegan-fried-rice-recipe/