Vegan Crispy Rice
Transform your weeknight dinners with this irresistible Vegan Crispy Rice recipe—an explosion of flavor and texture in every bite! Featuring golden, pan-seared tofu tossed in cornstarch for the ultimate crispiness and paired with perfectly sautéed vegetables, this dish combines vibrant diced bell peppers, julienned carrots, and sweet frozen peas for a balanced, colorful medley. The cooked jasmine rice gets its signature crispy effect by frying it to golden perfection in sesame oil, while a tangy soy sauce glaze infused with rice vinegar, agave nectar, garlic, and ginger elevates the entire dish. Quick to prepare in under 35 minutes and topped with fresh cilantro and green onions, this vegan recipe is a delightful blend of savory, sweet, and aromatic flavors that will satisfy your cravings. Perfect as a main course for plant-based enthusiasts, this dish is as visually appealing as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 1 block (around 14 oz) tofu
- 2 tablespoons cornstarch
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce, low-sodium
- 2 tablespoons rice vinegar
- 1 tablespoon agave nectar
- 2 stalks green onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 medium red bell pepper, diced
- 1 medium carrot, julienned
- 1 cup frozen peas
- 1 tablespoon water
- 2 tablespoons cilantro, chopped
Instructions
Press the tofu block to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15 minutes.
Once pressed, cut the tofu into small cubes and toss them with cornstarch until coated evenly.
Heat 1 tablespoon of sesame oil in a large, non-stick skillet over medium-high heat. Add tofu cubes in a single layer and cook for 5-7 minutes, turning occasionally, until crispy and golden. Remove from skillet and set aside.
In the same skillet, add another tablespoon of sesame oil. Add the minced garlic and ginger, cooking for about 1 minute until fragrant.
Add diced red bell pepper and julienned carrot to the skillet, sautéing for 3-4 minutes until they begin to soften.
Stir in the frozen peas and cook for another 2 minutes.
Add the cooked rice to the skillet, spreading it out evenly. Increase the heat to medium-high and let it cook without stirring for 3 minutes to allow it to become crispy.
In a small bowl, mix together soy sauce, rice vinegar, agave nectar, and 1 tablespoon of water. Pour this sauce over the rice and vegetables, stirring to combine and scraping any crispy bits from the bottom of the skillet.
Return the crispy tofu cubes to the skillet and gently stir to coat them in the sauce.
Garnish with sliced green onions and chopped cilantro before serving.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1627 mg | 71% | |
| Total Carbohydrate | 256.5 g | 93% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 34.6 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1555 mg | 120% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2395 mg | 51% | |
*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.
