Tofu & Veggie-Fried Rice
A simple, nourishing midweek dinner that everyone will eat (even the ones who “don’t like tofu”)
This is one of those recipes I keep coming back to. The kind you make on a busy weekday, without overthinking, using what you already have at home… and somehow it just works.
I first made this because one of my daughters loves tofu and the other one doesn’t. And to my surprise, it was a success with both. Because the tofu is grated, it kind of disappears into the dish, while still adding a really good source of plant-based protein.
It’s simple, quick, nourishing, and very forgiving. You can swap ingredients, adjust quantities, and make it your own. Perfect for those days when you want something homemade, but don’t have the energy for anything complicated!
Ingredients
1 x 280g block super firm tofu
1 tablespoon sesame oil
1 red, orange or yellow pepper, finely sliced
1 large courgette, grated
1 medium carrot, peeled and grated
2 cloves garlic, grated
1 small piece of ginger, grated
250g cooked rice
5 spring onions, finely sliced (plus extra to serve)
3 tablespoons soy sauce or tamari (plus extra to serve)
Salt and pepper, to taste
Optional: sesame seeds, to serve
Method
Remove the tofu from its packaging and drain well. Grate it using a box grater, then spread it onto kitchen paper. Let it sit for a few minutes to absorb excess moisture, gently pressing with another piece of kitchen paper on top.
Heat the sesame oil in a large frying pan over high heat. Add the grated tofu and cook for 2 to 3 minutes, just until heated through. It won’t become crispy, so don’t worry about that.
Add the sliced pepper, grated courgette and carrot. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables soften and most of the moisture has evaporated.
Add the garlic and ginger and cook for about 30 seconds, until fragrant.
Add the cooked rice and stir well, cooking on high heat for 3 to 4 minutes, until everything is well combined and heated through.
Add the spring onions and soy sauce. Season with salt and pepper to taste, and mix everything together.
Serve with extra spring onions on top and a sprinkle of sesame seeds, if you like.
