Veggie Fried Rice with Crispy Tofu

This is the perfect mid week fuss free meal! It’s packed with vegetables, lots of different textures and the baked tofu makes it even more scrumptious and satisfying. USA Easy Cooked Rice works perfectly in this recipe as it’s fluffy but still with a bite. If you have any leftovers save them for the next day as it will be even more delicious!

Preparation time: 30 minutes 

Cooking time:  25 minutes 

Difficulty: Easy 

Serves 2-3 people 


For the tofu:

Around 200g of firm tofu – cut into cubes 

4 tablespoons of soy sauce

1 tablespoon of toasted sesame seeds oil 

3 teaspoons of rice vinegar 

1 tablespoon of maple syrup 

For the rice:

1 tablespoon of toasted sesame seeds oil for frying

1 onion – finely chopped

2 garlic cloves – minced 

2 carrots – cut into small cubes 

1 red bell pepper – cut into small pieces

140g of frozen peas 

140g of frozen or tinned sweetcorn 

240g of cooked Tropical Sun USA Easy Cook Rice 

A generous handful of chopped kale

Salt to taste 

Serve with: A drizzle of hot sauce (optional)

A sprinkle of  chopped  fresh coriander 

A squeeze of lime juice 

1- Start by making the tofu. In a large bowl mix together the soy sauce, toasted sesame seeds oil, rice vinegar, and maple syrup. 

2- Add in tofu cubes and toss them around until they are evenly coated. 

3- Let them marinate for 30 minutes or even better overnight. 

4- Line a baking tray with some parchment paper. Spread the tofu onto the baking tray and bake in the oven at 200 degrees Celsius for 25 minutes until they start to crisp up around the edges. Reserve any leftover marinade.

5- In the meantime in a large pan add the toasted sesame seeds oil. 

6- Once hot add in the chopped onion and garlic. Fry for few minutes until the onion starts to soften. 

7- Add in the chopped carrots and pepper. 

8- Cook on a medium heat for another 5 minutes. 

9- Add in the frozen peas and corn together with the cooked Tropical Sun Easy Cooked Rice. Mix everything together until combined. 

10- Add in the chopped kale. Cook for 1-2 minutes. 

11- Add in the tofu leftover marinade. Mix again, making sure that everything is nicely coated in the marinade. 

12- Serve with the baked tofu on top, chopped coriander, a drizzle of hot sauce and a squeeze of lime juice.

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