Ingredients with Measurements:
- 1 block of firm tofu, drained and pressed
- 3 cups cooked rice
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, diced
- 1 cup frozen peas and carrots
- 2 tablespoons soy sauce
- 1 tablespoon sriracha sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 2 green onions, sliced
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the diced onion, minced garlic, and minced ginger to the skillet and cook until the onion is translucent, about 3-4 minutes.
3. Add the diced red bell pepper and frozen peas and carrots to the skillet and cook for another 2-3 minutes.
4. Crumble the drained and pressed tofu into the skillet and stir to combine with the vegetables.
5. Add the cooked rice to the skillet and stir to combine with the tofu and vegetables.
6. In a small bowl, whisk together the soy sauce, sriracha sauce, and sesame oil.
7. Pour the sauce over the tofu fried rice and stir to combine.
8. Season with salt and pepper to taste.
9. Cook for another 2-3 minutes until the rice is heated through and the tofu is slightly crispy.
10. Garnish with sliced green onions and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 12g
- Carbohydrates: 43g
- Protein: 12g
- Fiber: 4g
- Sugar: 5g
Substitutions for ingredients:
- Firm tofu can be substituted with extra-firm tofu or tempeh.
- Red bell pepper can be substituted with any color bell pepper or jalapeno pepper for extra spice.
- Frozen peas and carrots can be substituted with any frozen mixed vegetables.
Variations:
- Add cooked shrimp or chicken for extra protein.
- Use brown rice or quinoa instead of white rice for a healthier option.
- Add diced pineapple or mango for a sweet and spicy twist.
Tips and tricks:
- Make sure to drain and press the tofu before using to remove excess water and create a firmer texture.
- Use day-old rice for best results as it is less sticky and easier to stir-fry.
- Add more or less sriracha sauce depending on your desired level of spiciness.
Storage instructions:
- Store leftover spicy tofu fried rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with chopsticks for an authentic Asian-inspired presentation.
Garnishes:
- Sliced green onions, chopped cilantro, or sesame seeds.
Pairings:
- Serve with a side of steamed edamame or a simple cucumber salad.
Suggested side dishes:
- Steamed edamame
- Cucumber salad
- Vegetable spring rolls
Troubleshooting advice:
- If the tofu is sticking to the skillet, add a little more oil or use a non-stick skillet.
Food safety advice:
- Make sure to cook the tofu and vegetables to a safe internal temperature of 165°F.
Food history:
- Fried rice is a popular dish in many Asian countries and is often made with leftover rice and various vegetables and proteins.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish or as a side dish with other Asian-inspired dishes.
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Region: Chinese