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| Vegan Fried Rice with Tofu |
Basically, I used tofu instead of eggs, and the meat-eaters thought it was beef! Note that I prepare the dish with a wok. A regular frying pan might require longer cooking time. I cook until everything looks done, so I don't always pay attention to the time. Experimenting is half the fun of stir-fry!
Ingredients :
- 1 (16 ounce) package soft tofu, frozen until firm
- 1 cup vegan Worcestershire sauce
- ½ cup soy sauce, divided, or to taste
- 1 tablespoon oil, or as needed
- ¼ cup chopped green onions
- 2 cloves garlic, chopped
- 1 yellow onion, diced
- 2 cups frozen mixed vegetables
- 3 cups cooked white rice, or more to taste
- 1 teaspoon mirin (Japanese rice wine) (optional)
- 1 teaspoon sesame oil (optional)
- salt and ground black pepper to taste
- 1 (14 ounce) can bean sprouts, drained
Instructions :
| Prep : 15M | Cook : 4 M | Ready in : 3H25M |
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Notes :
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