Stir-Fried Rice with Vegetables, Tofu and Mushrooms
Aromatic stir-fried rice with tofu, mushrooms and vegetables
LUNCH/DINNER
Total
45min
Prep
20min
Cook
25min
Servings:servings
For the Rice:
- 200 grRice
- 360 grBoiling Water
- Salt as needed
For the Stir-fry:
- 3 tbspOlive Oil
- 200 grNatural Tofu
- 400 grSmoked Tofu
- 1Medium Onion
- 2 clovesGarlic
- 250 grFresh Mushrooms
- 1Medium Carrot
- 3 tbspSoy Sauce
- 1 tbspWorcestershire Sauce
- 1 tbspSriracha Sauce
- 1 tbspLemon Juice
- 2 tbspPaprika
- 2 tbspGarlic Powder
- 1 tbspGround Cumin
- 1 tbspTurmeric Powder
- Ground Black Pepper as needed
- Fresh or ground ginger as needed (optional)
- Sesame seeds as needed to finish (optional)
Stir-Fried Rice with Vegetables, Tofu and Mushrooms
Aromatic stir-fried rice with tofu, mushrooms and vegetables
LUNCH/DINNER
Total
45min
Prep
20min
Cook
25min
Servings:servings
INGREDIENTS
For the Rice:
- 200 grRice
- 360 grBoiling Water
- Salt as needed
For the Stir-fry:
- 3 tbspOlive Oil
- 200 grNatural Tofu
- 400 grSmoked Tofu
- 1Medium Onion
- 2 clovesGarlic
- 250 grFresh Mushrooms
- 1Medium Carrot
- 3 tbspSoy Sauce
- 1 tbspWorcestershire Sauce
- 1 tbspSriracha Sauce
- 1 tbspLemon Juice
- 2 tbspPaprika
- 2 tbspGarlic Powder
- 1 tbspGround Cumin
- 1 tbspTurmeric Powder
- Ground Black Pepper as needed
- Fresh or ground ginger as needed (optional)
- Sesame seeds as needed to finish (optional)
INSTRUCTIONS
For the Rice:
- 1In a small pan, place the rice, boiling water and salt.
- 2Cover and cook over medium-low heat until the rice is fully cooked but fluffy, not too soft. Set aside.
For the Stir-fry:
- 1Cut the natural tofu and smoked tofu into small cubes. Place in a container and season with soy sauce, Worcestershire sauce, Sriracha and lemon juice. Mix well, cover and set aside to marinate.
- 2Finely chop the onion and garlic. Set aside.
- 3Cut the carrot into thin strips or small cubes. Set aside.
- 4Slice the mushrooms. Set aside.
- 5Heat half the olive oil in a large frying pan or wok. Add the marinated tofu and brown well on all sides, stirring occasionally. When nicely browned, remove from the pan and set aside in the same container.
- 6Add the remaining oil to the same pan. Sauté the onion until translucent.
- 7Add the garlic and carrot, and cook for 2-3 minutes.
- 8Add the mushrooms, cook until they release water and become tender.
- 9Push the vegetables to one side of the pan. On the empty side, add the cooked rice and season with paprika, garlic powder, cumin, turmeric, black pepper and ginger to taste. Lightly stir-fry the rice, stirring occasionally to get some colour. Gradually mix in the vegetables.
- 10Fully combine the rice with the vegetables.
- 11Return the tofu to the pan and mix well. Taste and adjust seasoning if necessary.
- 12Optionally, sprinkle with sesame seeds before serving.
NOTES
- This recipe is perfect for using up leftover rice and gains even more flavour.