I have to give my sisters all the credit for this recipe. They make fried rice all the time, and it’s always so good. My crispy tofu super food fried rice takes their technique and adds some healthy twists. A blend of rice and quinoa, tofu and edamame add plant based protein. While the vegetables keep things healthy and light.
After many attempts at soggy fried rice at home, I followed my sisters’ secrets to success. Fried rice requires that you work quickly and with a super hot pan. Fried rice also tastes best when it’s slightly crisp. I found that placing the rice in the freezer after cooking helps evaporate some liquid and solidify the starch. When this happens, you get crispy brown delicious rice. Really, this is true of any food you want to brown. Moisture is not your friend when browning food.
This brings me to the technique with the tofu. Now, before you hear tofu and run. Listen to me. Tofu is really like any other protein you eat. It takes on the flavors you put with it. Tofu is also really affordable. Always use extra firm tofu for this recipe. If you’re trying to watch your budget, you should consider other sources of protein, and tofu is a great choice. The most important thing you can do to help the texture is to press the moisture out of the tofu. I find it works best to cut the tofu into cubes, lay it on a paper towel lined plate and then press another towel over top. Press and press until you get as much moisture as you can from the tofu. Tossing it in corn starch helps to also soak up the moisture so it browns.
Your average fried rice is drown in oil and uses vegetables with no nutritional value. This Crispy Tofu Super Food Fried Rice means you can enjoy fried rice as a complete and healthy meal.
Crispy Tofu Super Food Fried Rice
- 4 cups brown rice and quinoa blend
- 1 cup Edamame, shelled and frozen
- 1 cup Mixed vegetables, frozen
- 2 tbsp. Teriyaki sauce, organic
- 2 tbsp. Tamari or Soy Sauce
- 3 tsp. Sesame oil
- 1 tbsp Avocado Oil, divided
- Sesame Seeds, garnish
- Scallions, garnish
- 14 oz. Extra Firm Tofu, cubed and drained
- 4 tbsp. corn starch
Cook Rice blend according to package instructions. I like to use a brown rice and quinoa blend by Minute Rice brand. While the rice is cooking , heat a large non stick skillet with 1/2 tbsp. of avocado oil. Make sure it's nice and hot. Make sure your tofu has been drained, cubed, and press it between paper towels. You want as much moisture as possible out of the tofu.
When the rice is finished cooking, transfer it to a bowl and put it into the freezer. This will firm up the starch on the rice and keep things from getting mushy.
In a large zip top bag, shake the tofu with the corn starch until it's evenly coated. Put it into the super hot pan. Make sure it's in a single layer.
Allow the tofu to brown on both sides. Don't over stir it. You want to make sure it has as much contact with the pan as possible so it can brown.
When the tofu is crisp, remove the pan from the heat. Pour the Teriyaki sauce over the tofu and toss until it adheres to the tofu.
Put the tofu on a plate and return the pan to the heat with the other 1/2 tbsp. of avocado oil. Add the frozen vegetables and toss those until they aren't frozen. Then remove the rice from the freezer and put it into the pan with the vegetables.
Toss things together and make a well in the center and add the 3 tbsp. of sesame oil. Push the rice over the hole with the oil and press it into an even layer in the pan and press it down. The idea with this step is that the rice will make good contact with the pan and brown up on the bottom. The crispy rice bits are the best. Don't skip this step. Add a lid to the pan to push things along.
When the rice begins to brown, toss it with the tofu. Add sesame seeds, green onions, and a drizzle of sriracha mayo if you're feeling spicy.
If you don't want to use tofu, you can use chicken. Use Tamari if you are eating a gluten free diet. Also be sure your teriyaki sauce is gluten free. I use an organic store brand and it is gluten free.