Monday, May 16, 2005

Fried Rice with Peas and Tofu

Fried Rice with Peas and Tofu (Adapted from How To Cook Everything Vegetarian)

14 ounce package firm tofu, drained and cut into cubes
3 tablespoons canola oil, divided
3/4 cup chopped onion
3/4 cup chopped red bell pepper
1 cup frozen peas, thawed
3 garlic cloves, minced
1 tablespoon minced fresh ginger
3 1/2 cups cooked and chilled brown basmati rice
1/4 cup Shaoxing wine
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 1/2 teaspoons red curry paste
salt and fresh ground black pepper
1/4 cup chopped cilantro

Arrange a couple layers of paper towels on a plate - place the tofu cubes on top and cover with additional paper towels. Set another plate on top and let stand to draw out the excess water, about 5 to 15 minutes.

In a large skillet, heat 1 tablespoon oil over medium-high. Add onion and bell pepper - cook until softened and beginning to brown, about 5 to 8 minutes. With a slotted spoon, remove vegetables to a bowl. Add tofu and cook, stirring infrequently, until browned, about 5 to 10 minutes. Scoop tofu into the bowl with the vegetables. Add peas to the skillet and cook until heated through, about 1 minute - add to the bowl with the tofu and vegetables.

Add remaining 2 tablespoons oil to the skillet. Add garlic and ginger - cook until fragrant, about 15 to 30 seconds. Gradually add rice and toss it well to coat with the oil.

Place vegetables and tofu back into the skillet and stir to incorporate. Add Shaoxing wine and cook, stirring, for 1 minute. Stir in soy sauce, sesame oil and curry paste - season to taste with salt and fresh ground black pepper. Remove from the heat and sprinkle with cilantro to serve.

Makes about 4 servings.

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  1. This looks wonderful! I cooked with tofu twice this week already and am always looking for new ways to use it :)