Vegan Curried Tofu Fried Rice- One wok in under 15 minutes!
This recipe delivers a quick, flavorful vegan curried tofu fried rice, prepared in a single wok in under 15 minutes. Featuring firm tofu, fresh vegetables, and fragrant curry powder combined with cold cooked rice, it's a perfect solution for a fast and satisfying meal.
Equipment
- 1 Wok or Large High-Sided Skillet Essential for stir-frying at high heat.
- 1 Chef's knife
- 1 Cutting Board
- 1 Spatula or Wok Shovel For effective stir-frying and mixing.
- 1 Tofu Press (optional) Highly recommended for optimal tofu texture.
Ingredients
Main
- 3 tablespoons Cooking Oil
- 150 grams Firm Tofu
- 50 grams Onion
- 70 grams Carrot
- 50 grams Green Bean
- 40 grams Spring Onion
- 700 grams Cold Cooked Rice
- 4 teaspoons Curry Powder
- 3/4 teaspoon Salt
Instructions
- Press firm tofu to remove excess water, then dice into small cubes. Dice onion and carrot, chop green beans, and slice spring onions for preparation.
- Heat 1.5 tablespoons of cooking oil in a large wok or high-sided skillet over medium-high heat until shimmering.
- Add the diced tofu and pan-fry for 4-6 minutes, or until golden brown and slightly crispy on all sides. Remove the tofu from the wok and set aside.
- Add the remaining 1.5 tablespoons of cooking oil to the wok. Add diced onion and carrot, stir-fry for 2-3 minutes until slightly tender.
- Add the chopped green beans and continue to stir-fry for another 1-2 minutes.
- Stir in the curry powder and cook for about 30 seconds, allowing the spices to bloom in the hot oil.
- Add the cold cooked rice to the wok. Break up any clumps and stir-fry vigorously, ensuring the rice is evenly coated with the curry and vegetables.
- Return the browned tofu to the wok. Add the sliced spring onions and salt.
- Continue to stir-fry for another 2-3 minutes, tossing all ingredients together until everything is thoroughly heated through and fragrant.
- Serve immediately and enjoy your quick vegan curried tofu fried rice.
Notes
For optimal texture, press the tofu thoroughly before dicing and browning it in the wok; this prevents a watery dish and creates a satisfying crispness. Always use cold, day-old rice to avoid clumping and achieve separate, chewy grains. Dice vegetables uniformly for even cooking and add them in stages, starting with denser items like carrots and onions, followed by quicker-cooking greens. Bloom the curry powder briefly in the hot oil before adding other ingredients to unlock its full aromatic potential. Maintain high heat throughout the stir-frying process and avoid overcrowding the wok to ensure ingredients sear rather than steam. Taste and adjust salt before serving. A final garnish of fresh spring onions adds brightness and a textural contrast.