Vegan Fried Rice with Tofu

Method4 steps · about 3 hr 35 min

1. 1

   Step 1: Thaw tofu until it comes to room temperature, about 2 hours. Squeeze between paper towels to drain thoroughly and transfer to a bowl. Add Worcestershire sauce and some of the divided soy sauce, reserving the rest for the rice. Let marinate, at least 1 hour.

   Uses 1 (16 ounce) package soft tofu, frozen until firm · 1 cup vegan Worcestershire sauce · some of the divided soy sauce, reserving the rest

2. 2

   Step 2: Drain tofu, discarding marinade.

   Uses marinated tofu

3. 3

   Step 3: Heat a wok or large skillet over high heat until smoking, about 30 seconds. Add oil (1 tablespoon); heat until shimmering, about 20 seconds. Add green onions (¼ cup) and garlic (2 cloves); cook and stir until fragrant, about 45 seconds. Add tofu; stir-fry until scrambled and heated through, 1 to 2 minutes.

   Uses 1 tablespoon oil, or as needed · ¼ cup chopped green onions · 2 cloves garlic, chopped · drained marinated tofu

4. 4

   Step 4: Cook yellow onion (1) in the wok until softened, 2 to 3 minutes. Add frozen vegetables; saute until heated through, 2 to 3 minutes. Stir in rice, mirin (1 teaspoon), sesame oil (1 teaspoon), and the remaining soy sauce (to taste) gradually to taste. Season with salt and pepper. Add bean sprouts; cook and stir until rice is hot, 1 to 2 minutes.

   Uses 1 yellow onion, diced · 2 cups frozen mixed vegetables · 3 cups cooked white rice, or more to taste · 1 teaspoon mirin (Japanese rice wine) (optional) · 1 teaspoon sesame oil (optional) · salt and ground black pepper to taste · 1 (14 ounce) can bean sprouts, drained · remaining soy sauce, gradually to taste