You don't have to be a vegetarian to love tofu! Its soft texture and adaptability to take on so many different flavours makes it a key star ingredient to lots of dishes. (hello fried tofu! a recipe here)
Fried rice is usually something we prepare when we made too much rice the night before. It benefits from sitting in the fridge overnight when the grains of rice become less sticky to each other and more their own person. If you make fresh rice to make this dish, will still be amazing. After it is finished cooking, spread it out on a baking sheet and allow to cool slightly and then refrigerate until ready to use.
We went with carrots, edamame pods and water chestnut, but don't let that stop any creativity - add and replace any veggie you may have on hand. Perhaps bok choy or cabbage?
We made extra sauce so you can save some for serving, it's nice to have that option. Serve with some sriracha or chilli crisp oil to add some heat!
- 4 cups cooked rice (we find rice made the day before and cooled in the fridge works best)
- 1/4 cup + 2 tbsp neutral oil
- 8 oz tofu, shredded with a box shredder
- 1 carrot, peeled and diced
- 1 cup edamame, shelled (cooking from frozen works fine)
- 4 green onion, sliced thin
- 1/2 can (approx 12) peeled water chestnuts, chopped
- 3 tbsp soy sauce
- 3 tbsp dry sherry
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp Big Cove Foods Ancient Chinese Secret spice blend
- 1 tsp sugar
- 1 lime, juice
In a wok or large deep pan, heat the 2 tbsp of oil on medium-high heat. When the oil starts to shimmer, add the carrots and edamame. Tossing consistently until carrots start to soften just a little, about 5 minutes. Add the water chestnuts for another minute and move vegetables to a bowl and set aside.
In a separate small bowl, combine the soy sauce, sherry, sesame oil, rice vinegar, Ancient Chinese Secret spice blend and sugar. Set aside.
Wipe out the pan and set it back on the heat. Crank the heat up to high and add the rest of the oil. Once hot and shimmering, add the rice and thoroughly toss it in the hot oil to coat everything. Spread it out in the pan and don't touch it for about 30-60 seconds, then toss again. Repeat this until you see the rice begin to take on some colour. Add the tofu and continue to toss for another 5 minutes.
Add the vegetables back to the pan and toss to evenly combine.
Pour in half of the sauce and toss again to evenly distribute and heat through. Toss in the green onions and lime juice, remove from heat.
Save the rest of the sauce for the table so others can add more if they wish. Add a little heat and serve with some sriracha or chilli crisp oil.