5 Ratings
  • 5 star values: 2
  • 1 star values: 1
  • 3 star values: 1
  • 4 star values: 1

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!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Thaw tofu until it comes to room temperature, about 2 hours. Squeeze between paper towels to drain thoroughly and transfer to a bowl. Add Worcestershire sauce, then enough soy sauce to cover. Let marinate, at least 1 hour.

  • Drain tofu, discarding marinade.

  • Heat a wok or large skillet over high heat until smoking, about 30 seconds. Add oil; heat until shimmering, about 20 seconds. Add green onions and garlic; cook and stir until fragrant, about 45 seconds. Add tofu; stir-fry until scrambled and heated through, 1 to 2 minutes.

  • Cook yellow onion in the wok until softened, 2 to 3 minutes. Add frozen vegetables; saute until heated through, 2 to 3 minutes. Stir in rice, mirin, sesame oil, and enough soy sauce to cover the rice. Season with salt and pepper. Add bean sprouts; cook and stir until rice is hot, 1 to 2 minutes.

Cook's Notes:

Substitute canola or peanut oil for the vegetable oil if preferred.

Use leftover vegetables instead of frozen if preferred.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

413 calories; 10.8 g total fat; 0 mg cholesterol; 3221 mg sodium. 61.6 g carbohydrates; 18.1 g protein; Full Nutrition


Reviews (4)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/16/2017
I gave this recipe 5 stars because two of the ingredients were optional: mirin and sesame oil. While the sesame oil could be used in the beginning with the veggies it shouldn't be added at the end w/the rice. I had vegan worcestershire sauce!!! I couldn't believe it when I found this recipe. We had a foreign exchange student who was going vegan and I was trying all sorts of things glad I found it! I would have never known. OK a few things -- first you don't have to freeze the tofu. I even used soft tofu for this and didn't freeze it. Secondly marinating in the soy sauce and worcestershire sauce is fine and probably contributes to the "meaty" taste but really tofu takes on the flavor of anything with which it is cooked so you can just add the soy sauce and worcestershire while cooking and it would be fine. Loved the flavor of all this and even fed it to TWO teenage boys and TWO teenage girls. Huge success and none of then even mentioned the tofu. They came back for seconds and fought for the leftovers to take home (college kids). Great job!

Most helpful critical review

Rating: 1 stars
08/25/2017
seriously awful
5 Ratings
  • 5 star values: 2
  • 1 star values: 1
  • 3 star values: 1
  • 4 star values: 1
Rating: 3 stars
03/28/2017
I should have cut recipe in half made way too much and the tofu made the rice too moist for fried rice!
(1)
Rating: 4 stars
09/12/2016
I enjoyed this quite a bit and it's really very easy. Things.... I only had 1/2 cup Worchestershire sauce so I supplemented with 1/2 cup soy sauce which cleaned me out of that too! I marinated the tofu for an hour but I didn't freeze it first. You just need to drain it really well. I sauteed the yellow onion first then added garlic green onion and some red pepper for fun. Couldn't find bean sprouts so I left those out. When I added the tofu I put some of the marinade in there too since I was out of soy sauce to add. It ended up being quite salty but that's to be expected with so much soy sauce. Still I enjoyed it and would definitely make it again!
(1)
Rating: 1 stars
08/25/2017
seriously awful
Rating: 5 stars
01/16/2017
I gave this recipe 5 stars because two of the ingredients were optional: mirin and sesame oil. While the sesame oil could be used in the beginning with the veggies it shouldn't be added at the end w/the rice. I had vegan worcestershire sauce!!! I couldn't believe it when I found this recipe. We had a foreign exchange student who was going vegan and I was trying all sorts of things glad I found it! I would have never known. OK a few things -- first you don't have to freeze the tofu. I even used soft tofu for this and didn't freeze it. Secondly marinating in the soy sauce and worcestershire sauce is fine and probably contributes to the "meaty" taste but really tofu takes on the flavor of anything with which it is cooked so you can just add the soy sauce and worcestershire while cooking and it would be fine. Loved the flavor of all this and even fed it to TWO teenage boys and TWO teenage girls. Huge success and none of then even mentioned the tofu. They came back for seconds and fought for the leftovers to take home (college kids). Great job!