- Vegan chinese-style fried rice
Vegan chinese-style fried rice
Main DishNumber of serving:
4 servingsPreparation time:
20 minutesCook time:
20 minutesReady in:
2 cups firm tofu
mashed (If you are using medium tofu, squeeze tofu between paper towels to remove water)
3 Tbsp bragg's liquid aminos or soy sauce
2 Tb oil
1 cup onion
diced or 4 stalks of spring onion sliced
1 tsp garlic
1 tsp fresh ginger
2 cups broccoli florets blanched
1/3 cup red bell pepper diced
1/3 cup orange bell pepper diced
1/3 cup yellow bell pepper diced
1/2 carrot diced1/3 cup peas
1/4 tsp marjoram
1 tsp toasted sesame oil
1/4 tsp turmeric
2 cups cooked brown rice
Place mashed tofu in a bowl, add turmeric and 1 Tbs of Bragg's liquid aminos or soy sauce, mix well and set aside to marinate.
Blanch broccoli,carrot and peas in boiling water for 2 minutes, drain then rinse with cold water and set aside.
In a wok or skillet add oil and sauté onion on medium high heat until translucent then add ginger, garlic, bell peppers cooking for 30 seconds while stirring to avoid burning.
Next add mashed tofu and continue stirring. Add broccoli florets, carrots, peas and marjoram. Stir in cooked rice until well mixed.
Finally combine sesame oil, the remaining 2 Tbs Bragg’s liquid aminos add to fried rice combining well then serve.
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