Vegan Fried Rice with Tofu
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.Advertisement
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.
Substitute canola or peanut oil for the vegetable oil if preferred.
Use leftover vegetables instead of frozen if preferred.
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.