Now That's What I Call Veggie Fried Rice - Vegan Recipe
Sautéed veggies with crispy tofu and flavorful rice—quick and delicious!
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Saucepan
- Stove
- Wok
- Spatula
- Serving platter
Ingredients
- 300g firm tofu
- 2 tablespoons tamari
- 1 teaspoon Chinese five-spice
- 1 cup brown rice
- 2 tablespoons maple syrup
- 2 tablespoons peanut oil (or nut-free oil if required)
- 60g (3/4 cup) frozen peas, thawed
- 1 small carrot, sliced
- 200g fresh baby corn, chopped
- 1/2 cup sliced mushrooms
- 1 1/2 teaspoons ginger, minced
- 2 cloves garlic, minced
- 1 spring onion, chopped diagonally
- 1 tablespoon sesame oil
- Small red chilli, sliced, for garnish
- Coriander, for garnish
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