Tofu and Vegetable Fried Rice | RICARDO

Ingredients

• 1 block (450 g) firm tofu, crumbled
• ¼ cup (60 ml) peanut or canola oil
• 2 cups (300 g) sweet potatoes, peeled and diced (about 1 medium potato)
• 1 red bell pepper, seeded and diced
• 2 green onions, thinly sliced, whites and greens separated
• 2 cups (120 g) kale leaves, thinly sliced
• 2 garlic cloves, chopped
• 3 cups (450 g) cooked jasmine rice (see note)
• 1 lime, zest finely grated
• 1 tbsp (15 ml) lime juice
• ½ cup (35 g) roasted unsweetened coconut shavings (see note)
• 3 tbsp (45 ml) soy sauce, or more to taste
• ½ tsp (2.5 ml) sambal oelek, or more to taste
• Lime wedges, for serving