Gluten-Free Fried Rice with Tofu and Vegetables
Elevate your weeknight dinner with this flavorful, gluten-free fried rice featuring perfectly golden tofu and a medley of vibrant vegetables. This quick and easy recipe combines the nuttiness of toasted sesame oil, the zing of fresh ginger, and the savory depth of gluten-free soy sauce for a dish that’s packed with bold Asian-inspired flavors. Hearty jasmine rice provides the foundation, while crisp carrots, sweet red bell peppers, and tender peas bring a refreshing crunch and color. Perfectly stir-fried in a single pan, this healthy and satisfying meal is ready in just 40 minutes, making it ideal for busy schedules. Garnished with fragrant green onions, it’s a wholesome option that’s naturally gluten-free, protein-rich, and loaded with veggies.
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 3 tablespoons gluten-free soy sauce
- 2 tablespoons toasted sesame oil
- 3 cups cooked jasmine rice
- 1 cup fresh or frozen peas
- 1 cup carrot
- 1 medium red bell pepper
- 4 stalks green onions
- 2 cloves garlic
- 1 tablespoon fresh ginger
- 3 tablespoons vegetable oil
- 0.5 teaspoon black pepper
Instructions
Drain the tofu and wrap it in a clean kitchen towel. Place a heavy object on top, such as a cast-iron skillet, to press out excess moisture for about 10 minutes.
Once pressed, cut the tofu into 1-inch cubes.
In a small bowl, combine 2 tablespoons of the gluten-free soy sauce and 1 tablespoon of the sesame oil. Add the tofu cubes, gently toss to coat, and set aside to marinate.
Chop the carrot into small, thin slices. Dice the red bell pepper, and slice the green onions thinly, separating the white and green parts. Mince the garlic and grate the ginger.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the marinated tofu cubes in a single layer and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
In the same skillet, add another tablespoon of vegetable oil. Add the chopped carrot and cook for 2 minutes. Then add the red bell pepper, peas, white parts of the green onions, garlic, and ginger. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
Add the remaining tablespoon of vegetable oil to the pan along with the cooked jasmine rice. Stir everything together, breaking up any clumps of rice.
Return the cooked tofu to the pan. Add the remaining 1 tablespoon of gluten-free soy sauce, 1 tablespoon of sesame oil, and black pepper. Stir well to combine and heat through, about 2 minutes.
Garnish with the green parts of the green onions and serve hot.
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.9 g | 131% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2937 mg | 128% | |
| Total Carbohydrate | 234.3 g | 85% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 22.4 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2921 mg | 225% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2474 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
