Easy Tofu Fried Rice with Sweet & Sour Sauce
An easy recipe for tofu fried rice with vegetables in a fresh sweet & sour sauce. Made with microwave rice for a quick lunch or dinner.
Servings: 2 servings
Calories: 450kcal
Ingredients
Tofu
- 225 g extra firm tofu (or firm tofu, but you will need to press it)
- 2 tablespoons cornflour (also known as cornstarch)
- 1 pinch salt & pepper
- 2 teaspoons olive oil (or vegetable oil)
Stir Fry
- 2 teaspoons olive oil (or vegetable oil)
- 1 onion (peeled, halved and finely sliced)
- 1 clove garlic (peeled and crushed or finely grated)
- 1 large carrot (coarsely grated)
- 1 red pepper (seeds & stalks removed, then finely sliced)
- 3 tablespoons corn (canned or frozen)
- 1 pinch salt & pepper
Rice
- 220 g microwave basmati rice
Sauce
- 4 tablespoons pineapple juice
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon tomato puree
- 1 tablespoon lemon juice (or white wine vinegar)
- 1 pinch black pepper
Toppings
- 2 spring onions (also known as scallions, sliced)
- 1 teaspoon sesame seeds
Instructions
- Pat your pressed tofu dry (I use extra firm tofu which is pre-pressed, if using firm tofu, press it first).
- Cut it into small cubes. Toss in the cornflour (cornstarch) seasoned with salt and pepper.
- Fry the coated tofu in a wok or large frying pan with a little oil until crisp and golden.
- Spoon the tofu into a bowl and set aside. Use the same pan to cook the veg, no need to wash it first either.
- Saute the onion and garlic in a little oil until starting to soften, then add the pepper, carrot and corn and cook for a few minutes to soften and heat through, then season with a pinch of salt and pepper.
- While your veg is cooking, prepare your sweet and sour sauce, it's super quick.
- Add all the sauce ingredients to a bowl and whisk until smooth, then set aside.
- Now add the rice to the pan (give the packet a good massage to help separate any clumps of rice first).
- Next, add the tofu to the pan and mix well. Cook for a couple of minutes to warm through.
- Finally, add the sauce and mix, then cook for a couple of minutes.
- Top with spring onions and sesame seeds, then serve.
- Enjoy!
Notes
- This makes 2 large servings. If you like to eat smaller portions, you could get 3 portions out of this fried rice dish.
- Add any leftover veg you need to use up to the stir fry.
- Make sure you use firm or extra firm tofu. DO NOT USE SILKEN TOFU, it is just for creamy sauces and desserts and will not hold it's shape.
- Extra firm tofu is pre-pressed but firm tofu will need to be pressed to remove liquid.
- Leftover fried rice? Cool it straight away by spooning it out of the pan into an airtight container and leave to cool for a few minutes, before adding the lid and storing in the fridge.
- Only store in the fridge for one day and reheat in a pan/wok or microwave until hot before serving.
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 72g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 1153mg | Potassium: 768mg | Fiber: 5g | Sugar: 19g | Vitamin A: 8099IU | Vitamin C: 93mg | Calcium: 117mg | Iron: 3mg
