Small House Big World

Fried Rice and Sesame Tofu

Anna Edgren • January 21, 2015

Fried Rice and Sesame Tofu
Fried rice is a dish you can make with leftover rice and whatever veggies you have on hand. Add Sesame Tofu to make it a whole meal! This is a delicious and balanced meal - and not too unhealthy if you go heavy on the veggies and light on the rice!
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Fried Rice
  1. 1-2 tablespoons vegetable oil
  2. 1 small onion
  3. 1 egg (optional)
  4. 1-2 cloves of garlic
  5. 1 cup peas (frozen or fresh)
  6. 1/2 cup of whatever other veggies you happen to have. I like to use: green onion, zucchini, yellow squash, green pepper, snow peas, carrots, or mushrooms, for example.
  7. 2-3 cups of day old rice (letting it sit for a day greatly improves the texture - if you use fresh rice it may be a bit sticky)
  8. 1/4 cup soy sauce
  9. 2 tablespoons rice wine vinegar
  10. 1 teaspoon each chili oil and/or sesame oil
  11. Salt and pepper to taste
Sesame Tofu
  1. 1 package of firm or extra firm tofu sliced into 1x2 inch rectangles
  2. 2 tablespoons brown sugar
  3. 1/2 cup soy sauce
  4. 2 tablespoons rice wine vinegar
  5. 1 teaspoon chili oil
  6. 1 teaspoon sesame oil
  7. Approximately 2 tablespoons of fresh grated ginger (or about 1 tablespoon of dried)
  8. 1 clove garlic
Fried Rice
  1. In a skillet or wok, heat vegetable oil on medium until hot.
  2. Add onion and let cook until soft.
  3. If you are using egg, add it here and cook scrambled for about 30 seconds.
  4. Add all additional veggies and cook for 5-7 minutes until all heated through to desired consistency.
  5. Create a sauce from the soy sauce, rice wine vinegar, chili oil and sesame oil and whisk together with a fork.
  6. Add rice and mix together, then add sauce over the top of your mixture.
  7. Cook for 5 more minutes until everything is nice and hot.
Sesame Tofu
  1. Marinate the tofu in a mixture of soy sauce, rice wine vinegar, brown sugar, ginger, garlic, chili oil, and sesame oil for at least 1 hour, up to 8.
  2. Sprinkle with toasted sesame seeds and bake for 30 minutes at 350 degrees, pausing at 15 minutes to baste the tofu in the sauce, and basting one final time just before you are pulling it out of the oven.
  1. How much soy sauce you need will vary depending on how much rice you use, so adjust accordingly!
Small House Big World
main dishveganvegetarian

Anna Edgren • January 21, 2015

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