So at this point I’m impressed that Jon has lasted so long on the Meat Free diet! Last night we spoke about it and he said he definitely misses meat but that this has all been possible because I’m making meals that are full of flavour and interesting. Let’s be honest, tofu tastes like nothing and can be rubbery. But give it a chance! It’s all about the flavours you add 🙂
Vegan Fried Rice (serves 6):
4 cloves garlic, minced
100g chopped green onion (about 1 cup)
120g finely diced carrot (about 1 cup)
100g finely diced zucchini (about 1 cup)
100g frozen/fresh green peas (about 1 cup)
2 packages extra firm Organic GMO free tofu cut into cubes
1 cup uncooked Jasmine rice (rinsed well)
1 tbsp light soy sauce (sodium reduced if possible)
2 tbsp maple syrup
4 tbsp light soy sauce (sodium reduced if possible)
1 1/2 tbsp all natural peanut butter
1 tbsp Sambal Oelek (chili paste)
1) Set the oven to 400 degrees and line a baking sheet with parchment paper. Cut the tofu into cubes and dry between sheets of paper towel until less moist. Place on the baking sheet and bake about 20 mins or until starting to go golden brown. Meanwhile, mix together all sauce ingredients with a whisk and set aside. Once the tofu is done, take out and put it into the bowl with the sauce to marinate for 5 mins. Then take the tofu out of the sauce mixture and set aside for additional cooking.
2) Cook the rice in 2 cups of boiling water for about 15 mins or until almost fully cooked. Set aside off the heat, uncovered.
3) In a wok, cook the tofu (saving the sauce for later) over medium high heat for about 5 mins or until browned and crisp on the outside. Then put on a plate so you can cook the vegetables.
4) Cook the vegetables (green onion, garlic, peas, carrots, zucchini) in the same wok over medium high heat for 5-7 mins or until tender adding in 1 tbsp soy sauce during cooking. Then add the rice and reserved sauce back into the wok, tossing together. Add the tofu back in, do a final toss and then serve!
Macronutrient Breakdown (per serving):