Vegan Cantonese Fried Rice
Elevate your weeknight dinners with this flavorful Vegan Cantonese Fried Rice, a plant-based twist on a Chinese classic! This easy and wholesome recipe combines fluffy jasmine rice, crispy pan-fried tofu, and a vibrant medley of vegetables like carrots, bell peppers, and peas. Seasoned with a rich blend of soy sauce, dark soy sauce, and fragrant sesame oil, every bite bursts with umami flavors. The dish comes together in under 40 minutes, making it perfect for busy days, while the golden-brown tofu and aromatic garlic and ginger blend add a satisfying depth of texture and flavor. Serve it as a main course or a versatile side, and enjoy a colorful, protein-packed meal that’s as healthy as it is delicious. Perfect for vegan meal prep and a must-try for lovers of Cantonese cuisine!
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 1 block firm tofu, pressed and cubed
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 cup frozen peas
- 1 large carrot, diced
- 3 stalks scallions, chopped
- 1 medium red bell pepper, diced
- 1 tablespoon cornstarch
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Start by pressing the tofu block to remove excess water. Wrap the tofu in a clean kitchen towel or paper towels and place a heavy object on top. Leave it for at least 10-15 minutes.
Cut the tofu block into small cubes, then toss with cornstarch, salt, and pepper to coat evenly.
Heat 1 tablespoon of vegetable oil in a large non-stick pan or wok over medium heat. Add the tofu cubes and fry until they are golden brown on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and ginger for about 30 seconds until fragrant.
Add the diced carrots and bell pepper to the pan and stir-fry for 3-4 minutes until they start to soften.
Stir in the frozen peas and continue to cook for another 2 minutes.
Push the vegetables to the side of the pan and add the cooked jasmine rice. Drizzle the soy sauce, dark soy sauce, and sesame oil over the rice.
Mix the rice and vegetables thoroughly, ensuring that the rice is evenly coated with the sauces. Stir-fry for an additional 3-4 minutes.
Finally, add the cooked tofu back into the pan along with the chopped scallions. Toss everything to combine well.
Adjust the seasoning with additional salt and pepper if needed. Serve hot and enjoy!
Nutrition Facts
Calories |
2033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4115 mg | 179% | |
| Total Carbohydrate | 236.1 g | 86% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 21.3 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2622 mg | 202% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2314 mg | 49% | |
*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.
