Vegan Arroz Chaufa
Vegan Arroz Chaufa is a vibrant, plant-based twist on the classic Peruvian-Chinese fried rice dish, packed with bold flavors and wholesome ingredients. This recipe combines fragrant jasmine rice with crispy golden-browned tofu, colorful veggies like red bell peppers, carrots, and peas, and the umami-rich depth of soy sauce and sesame oil. A hint of ginger and garlic infuses every bite with aromatic goodness, while edamame and fresh cilantro add extra layers of texture and zing. Perfect for a quick, satisfying dinner, this stir-fried masterpiece comes together in under 40 minutes and is served with a squeeze of lime for a refreshing finish. Whether you're exploring fusion cuisine or seeking easy vegan dinner ideas, this irresistible Vegan Arroz Chaufa is a must-try!
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 1 block firm tofu
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 2 stalks green onions, sliced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 carrot, diced
- 1 cup frozen peas
- 1 teaspoon ginger, minced
- 0.5 teaspoon ground black pepper
- 0.5 cup cooked and shelled edamame
- 1 lime, sliced into wedges
- 0.25 cup cilantro, chopped (optional)
Instructions
Begin by pressing the tofu to remove excess moisture. Wrap the block of tofu in a clean kitchen towel and place it under a heavy pot or skillet for at least 15 minutes.
Meanwhile, heat the olive oil in a large frying pan or wok over medium-high heat.
Crumble the pressed tofu into the pan and add 1 tablespoon of soy sauce, and cook until golden brown, about 7-10 minutes. Remove the tofu from the pan and set aside.
In the same pan, add sesame oil. Once heated, add the minced garlic and ginger, stirring for about 30 seconds or until fragrant.
Add the diced red bell pepper, carrot, and frozen peas to the pan. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
Add the cooked jasmine rice to the pan along with the remaining soy sauce and ground black pepper. Stir well to combine all ingredients.
Re-add the cooked tofu to the rice mixture and gently mix to combine evenly.
Stir in the sliced green onions and cooked edamame, mixing thoroughly. Cook for an additional 2 minutes to heat everything through.
Remove from heat and transfer to a serving dish.
Garnish with chopped cilantro if using, and serve with lime wedges on the side.
Nutrition Facts
Calories |
2168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1898 mg | 83% | |
| Total Carbohydrate | 304.0 g | 111% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 24.1 g | ||
| Protein | 105.1 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2734 mg | 210% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3017 mg | 64% | |
*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.
