Looking for a quick and easy way to satisfy your craving for Chinese takeout? Look no further than this delicious tofu fried rice recipe! Packed with fresh veggies and protein-rich tofu and edamame, this recipe is both healthy and satisfying. Plus, it's super easy to make, and you can even meal prep it. This dish is a complete meal satisfying you all on its own. Whether you're a vegetarian or a vegan or just looking for a healthier alternative to traditional fried rice, this recipe is sure to become a new favorite. The tofu fried rice is packed with flavor and makes a healthy lunch on weekdays!
Happy Cooking!

Servings: 4-5 servings

Prep Time: 15-20 mins

Cooking Time: 20-30 mins

Total Time: 45-50 mins

Ingredients: 

• 3.5-4 cups of cold boiled Rice; you can use jasmine or basmati; Check notes

• 2 tbsp sesame oil

• 12-14 oz extra firm/firm tofu; patted dry and then cut into cubes

• 1 small yellow onion finely chopped

• 4-7 Scallions chopped; greens and white seperate

• 5-7cloves garlic minced/thinly sliced

• 1-1.5 inch ginger grated

• 1 cup Mixed veggies- I used frozen carrots, beans, peas and corn

• 1/2-3/4 cup frozen edamame

• 1.5-2 tbsp soy sauce 

• 2-3 tsp garlic sauce

• 1 tsp sweet sauce 

• 1 tsp chili oil

• 1 tsp sriracha 

• 1/2 tsp vinegar 

• 1-2 tsp Salt to taste

• 1/4 tsp Pepper

• 1/8 tsp sugar

• 1/4 tsp Ajinomoto

Directions: 

1. Boil rice on a stovetop and drain when the rice is cooked through. Ideally, boil the rice and keep it in the fridge overnight for the best-fried rice.

2. Put a pan/wok on medium heat and add sesame oil.

3. Once warm add the tofu and mix so all the cubes are equally tossed in oil. Let the tofu cook for 7-8 minutes tossing in intervals so they all cook evenly and don’t stick. The tofu cubes should be golden brown.

4. Add grated ginger and garlic and cook for 3-4 mins till it is fragrant.

5. Add onions and the whites of the scallions and cook for 3-4 mins till the onions are translucent and fragrant.

6. Add the frozen veggies, edamame, salt, pepper, sugar, Ajinomoto, and cold boiled rice and toss. Saute and mix well for 2-4 minutes.

7. Add the greens of scallions and all the sauces and mix well.

8. Cook everything well for 3-4 minutes and the fried rice is ready.

9. Enjoy as is or with your favorite sides.

Notes/Tips:

• Pressure-cooking rice can make the rice mushy. Boiling it on a stovetop helps to keep the rice grains separate and give a better-finished dish. For the best fried rice, keep it in the fridge for at least 6 hours.

• You can add any other veggies you like to this recipe.

• You can cook the veggies from before and add rice to it later.

• You can even use brown/black/red rice or quinoa.

• You can keep this in the fridge fro 2-3 days in an airtight container.