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Turmeric Tofu Fried Rice – vegetarian recipe
Stav Kogan

Turmeric Tofu Fried Rice

The ultimate potluck hero! This Turmeric Tofu Fried Rice is bursting with brilliant colors, comes together in a flash, and travels like a dream. The secret to that perfect, fluffy texture is using cold, day-old rice to ensure every grain stays separate and perfectly soaks up the
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 -6 serving
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • 4 tablespoons (60 ml / 2 fl oz) oil
  • 1 pound (450 g / 15.9 oz) firm tofu, cut into ¾-inch cubes and patted very dry
  • 1 red bell pepper, cored and cut into ½-inch dice
  • 4 cups (960 ml) (12 ounces) sliced mushrooms
  • 1½ teaspoons turmeric
  • 2 teaspoons (10 ml / 0.3 fl oz) ground cumin
  • 1½ teaspoons ground coriander
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 4 to 5 cups (1200 ml) cold cooked brown rice
  • 1½ cups frozen peas, thawed
  • 2 tablespoons (30 ml / 1 fl oz) tamari or other soy sauce
  • For the fluffiest result, always use cold, day-old cooked rice. If you're in a pinch, spread freshly cooked rice on a baking sheet and chill it in the freezer until cold.
  • For the best texture, press your tofu for at least 15 minutes before cubing and frying. This removes excess water and helps it get extra crispy.
  • To keep the peas vibrant green, add them during the last minute of cooking. If making ahead, wait to add them until you reheat the dish.

Method
 

  1. Heat 2 tablespoons (30 ml / 1 fl oz) of oil in a large skillet or wok over medium-high heat.
  2. Add the cubed tofu and fry, tossing often, until golden and crispy on all sides.
  3. Transfer to a platter and cover to keep warm.
  4. Add the remaining 2 tablespoons (30 ml / 1 fl oz) of oil to the skillet.
  5. Once hot, add the red pepper and mushrooms.
  6. Sauté for 10 minutes, until the peppers are tender and the mushrooms are beautifully browned.
  7. Add the turmeric, cumin, coriander, cayenne, and salt.
  8. Toss to coat the vegetables and cook for 1 minute until the spices are wonderfully fragrant.
  9. Reduce the heat to medium and add the cold rice, thawed peas, and the reserved crispy tofu. Break up the rice and toss until well mixed.
  10. Drizzle with the tamari, toss again, and cook for 5 to 10 minutes, stirring often, until everything is piping hot.
  11. Serve immediately.
  12. Don't overcrowd the pan. If your skillet isn't large enough, cook the tofu and vegetables in batches to ensure they brown properly instead of steaming.

Nutrition

Calories: 450kcalCarbohydrates: 55gProtein: 18gFat: 18g

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