Vegetable Fried Rice With Crispy Tofu And Cashews

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Tofu · vegetarian, dairy-free, high-protein

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Ingredients

• 3 cups cooked and chilled long-grain white rice
• 7 oz extra-firm tofu
• 3 large eggs
• 1/2 cup roasted salted cashews
• 1 1/2 tbsp vegetable oil
• 1 tbsp toasted sesame oil
• 1/4 cup soy sauce
• 1 cup frozen peas and carrots
• 1 yellow onion
• 3 scallions
• 2 garlic cloves
• 1 tbsp grated fresh ginger
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Press the tofu: wrap the block in paper towels, set a heavy pan on top, and leave it 10 minutes. Squeezing the water out is what lets it brown instead of steam. Cut it into three-quarter-inch cubes.
2. Break up the cold rice with your fingers until there are no clumps left. Day-old refrigerated rice is essential here; fresh warm rice turns to paste in the pan.
3. Heat 2 tablespoons of the vegetable oil in a large skillet or wok over high heat until it just begins to smoke. Add the tofu in one layer and leave it alone for 3 minutes, until the bottoms are golden and release from the pan, then turn and brown a second side. Scoop it out.
4. Beat the eggs with a pinch of salt, pour them into the hot pan, and scramble quickly for 45 seconds until barely set. Slide them out onto the tofu plate.
5. Add the last tablespoon of oil with the diced onion and cook 3 minutes over high heat, then add the garlic, ginger, and the frozen peas and carrots straight from the bag. Stir-fry 2 minutes until the vegetables are hot and any ice has cooked off.
6. Add the rice and press it flat against the pan. Let it sit undisturbed for 2 minutes so the grains on the bottom toast and pop, then toss and repeat once more.
7. Pour the soy sauce around the edge of the pan rather than over the middle, so it sizzles and caramelizes on contact. Toss until the rice is evenly light brown.
8. Fold the tofu, eggs, cashews, sesame oil, and most of the sliced scallions back in, toss 30 seconds to heat through, and finish with the rest of the scallions and black pepper.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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