Tofu and Vegetable Fried Rice
Tofu and Vegetable Fried Rice
Ingredients
- 1 block (450 g) firm tofu, crumbled
- ¼ cup (60 ml) peanut or canola oil
- 2 cups (300 g) sweet potatoes, peeled and diced (about 1 medium potato)
- 1 red bell pepper, seeded and diced
- 2 green onions, thinly sliced, whites and greens separated
- 2 cups (120 g) kale leaves, thinly sliced
- 2 garlic cloves, chopped
- 3 cups (450 g) cooked jasmine rice (see note)
- 1 lime, zest finely grated
- 1 tbsp (15 ml) lime juice
- ½ cup (35 g) roasted unsweetened coconut shavings (see note)
- 3 tbsp (45 ml) soy sauce, or more to taste
- ½ tsp (2.5 ml) sambal oelek, or more to taste
- Lime wedges, for serving
Instructions
- In a large non-stick skillet over high heat, brown the tofu in 2 tbsp (30 ml) of the oil. Set aside on a plate.
- In the same skillet, soften the sweet potatoes in the remaining oil. Add the bell pepper and whites of the green onions. Cook for 2 minutes while stirring. Add the kale and garlic. Cook until the kale has wilted slightly. Season with salt and pepper.
- Add the tofu, rice, lime zest, lime juice, coconut, soy sauce and sambal oelek. Heat everything through over high heat. Adjust the seasoning.
- Serve the rice mixture in bowls. Sprinkle with the remaining green onions and serve with lime wedges, if desired.
Tofu and Vegetable Fried Rice