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Vegan Garlicky Tofu Un-Fried Rice Recipe

Having lived in Japan a few times, I have a strong impulse to make rice at least once a day. To pace myself I try to assure I am only making it a few times a week to assure I am not over making it since Genki Husband never lived in Asia and does not have this strong impulse to have it daily. So a rice dish is on our menu at least once a week and this week we decided to make a one-pot dish to assure we had something to stick in the freezer after making it on Sunday. A lot of people are not aware rice warms up in the microwave or on the stove just fine as long. To get the steamed texture instead of a dried one, simply place a few extra tablespoons in the rice and warm it up that way. This method works best if you use high-quality Japanese rice in the first place but it is not absolutely necessary.

So this week I went with an inspired dish of Garlicky Tofu Un-fried rice. As you might have already noticed from the last few weeks we really do love our un-fried rice. There’s not real reason one must have fried rice, it just adds unnecessary fat content. But if you are not concerned with fat content, go ahead and sauté this recipe just as you might with Chinese fried rice in a frying pan or wok. The idea of this specific recipe came from Mark & Reese over at their website, Season with Spice. Of course I found the original recipe on Pinterest and just knew we had to make it.

Last Week our rice dishes (which are very similar to this one) included: Vegan Broccoli Chez Rice Dish and Vegan Un-Fried Rice.

We did not follow the exact recipe since we did not have all the ingredients and wanted to have it match our taste buds instead. So here is our recreation of this recipe.

4 servings of cooked Japanese rice (or whatever you have on hand)
1 (16oz) block extra-firm tofu, cut into small cubes
1 small onion, chopped
6 cloves garlic, thinly sliced
1 batch broccoli (about 3 stalks in total), chopped into small florets

1 lb bag frozen sweet corn kernels, cooked
4 tbsp soy sauce
1 tsp cumin, ground
 
  1. Place a lightly olive oil sprayed frying pan or wok on high. (Go ahead with 1 tbsp olive oil or sesame oil if not concerned about fat content.)
  2. Sauté the tofu cubes.*
  3. Sauté the onion and garlic until the onion glistens, maybe 3-5 minutes. Turn off heat.
  4. Toss the broccoli, corn kernels, rice, and cumin into the mixture and sprinkle with soy sauce. The soy sauce will loosen up the rice and make all the ingredients blend nicely.
  5. Serve hot or toss in the freezer or refrigerator for future use. This does freeze nicely as mentioned above with the addition of a few tablespoons of water.

This varies from the original recipe greatly so I also encourage you to see the recipe I was inspired with to make this dish.  Basically I just got the idea to add corn to my already created rice dish.

Nutritional Info
  • Servings Per Recipe: 6
Amount Per Serving (According to the ingredients I used)
  • Calories: 310.4
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 626.3 mg (Use Reduced Sodium to lower even more if wanted)
  • Total Carbs: 61.1 g
  • Dietary Fiber: 4.9 g
  • Protein: 12.2 g

*Note: If you are short on time or do not wish to do much chopping, all of these ingredients can be purchased chopped already at most grocery stores. This includes the tofu which is now available in cubed forms by Nasoya. To save money, we purchase all the ingredients in plain form and do the work ourselves but it does take a few extra minutes. For tofu, we purchase the Nasoya Organic Sprouted TofuPlus which has the best flavor in America (if you can’t purchase freshly made).

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