Included here are two recipes. One for the tofu egg fried rice and one for the fried tofu. Together, they are perfection!
Homemade Chinese Take-Out Lunch Special [Vegan]
Ingredients
For the Tofu Egg Fried Rice:
- 1 cup white rice
- 2 tablespoons olive oil
- 3 tablespoons shredded carrots
- 1/4 cup tbsp scallions
- 1/4 cup scrambled super firm tofu**
- 4 tablespoons coconut aminos
- 1 tablespoon sriracha
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
For the Tofu Scramble:
- 2 teaspoons olive oil
- 1/4 block of super firm tofu, crumbled into small pieces
- 1 teaspoon nutritional yeast
- 1/8 teaspoon garlic powder
- 1/8 turmeric powder
- salt & pepper to taste
For the Fried Tofu:
- 1/2 block super firm tofu
- 3 tablespoons cornstarch
- 2-4 tablespoons olive oil
- 4 tablespoons coconut aminos
- 1 tablespoon apple cider vinegar
- 3 tablespoons water
- 1 teaspoon maple syrup
- 1/2 teaspoon sriracha
- 1 teaspoon cornstarch
- 1/4 teaspoon chili flakes
Preparation
For the Fried Rice:
- Add olive oil, rice, carrots and scallions to a pan. Stir fry over medium heat for about 3-4 minutes.
- Add in the remaining ingredients except the tofu scramble. Stir for an additional 5 minutes.
- Add in the scramble and stir fry for another minute. Remove from heat and serve. Garnish with extra scallions and cilantro (optional).
For the Tofu Scramble:
- Crumble the pieces of tofu using your hands or a fork. In a pan over medium-low heat, add olive oil and tofu to the pan. Stir for about 1 minute.
- Add the nutritional yeast, garlic powder, turmeric powder, salt and pepper. Mix it well and stir for a few minutes until the flavors are fragrant.
For the Fried Tofu:
- Chop tofu into small cubes. In a ziplock bag, add the cornstarch and tofu and seal the bag. Shake the bag for about 5-10 seconds, until the tofu is covered in cornstarch. Remove the tofu from the bag and discard any remaining cornstarch.
- In a pan over medium heat, add olive oil and tofu to the pan. After about 3-4 minutes, when the tofu starts to turn yellow/brown on the bottom, flip the pieces. Let the other side fry for about 3 additional minutes. Remove the tofu from heat and safely discard any excess oil.
- In a small bowl, add the coconut aminos, apple cider vinegar, water, maple syrup, sriracha and cornstarch together and whisk.
- In a pan over medium heat, add the sauce. Heat the sauce for about 1-2 minutes, until it starts to thicken.
- Add the tofu back into the pan and add the chili flakes. Toss the tofu in the sauce until you reach your desired sauce consistency. Serve over rice and enjoy!