Gluten-Free Fried Rice with Tofu and Vegetables
Indulge in the vibrant flavors of this Gluten-Free Fried Rice with Tofu and Vegetables—a wholesome, plant-based dish that’s both satisfying and easy to prepare. Perfect for weeknight dinners or meal prep, this recipe features crispy, marinated tofu tossed with colorful vegetables like bell peppers, carrots, peas, and green onions, all stir-fried to perfection in a savory blend of gluten-free soy sauce and toasted sesame oil. The dish comes together in just 40 minutes, making it a quick and healthy twist on a takeout favorite. With its gluten-free and vegan-friendly ingredients, it’s a crowd-pleaser that caters to a variety of dietary needs. Serve it hot and garnish with fresh green onion tops for a flavorful and nutritious meal that’s sure to delight!
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Ingredients
- 14 ounces extra-firm tofu
- 3 tablespoons gluten-free soy sauce
- 2 tablespoons toasted sesame oil
- 3 cups cooked jasmine rice
- 1 cup fresh or frozen peas
- 1 cup carrot
- 1 medium red bell pepper
- 4 stalks green onions
- 2 cloves garlic
- 1 tablespoon fresh ginger
- 3 tablespoons vegetable oil
- 0.5 teaspoon black pepper
Directions
Step 1
Drain the tofu and wrap it in a clean kitchen towel. Place a heavy object on top, such as a cast-iron skillet, to press out excess moisture for about 10 minutes.
Step 2
Once pressed, cut the tofu into 1-inch cubes.
Step 3
In a small bowl, combine 2 tablespoons of the gluten-free soy sauce and 1 tablespoon of the sesame oil. Add the tofu cubes, gently toss to coat, and set aside to marinate.
Step 4
Chop the carrot into small, thin slices. Dice the red bell pepper, and slice the green onions thinly, separating the white and green parts. Mince the garlic and grate the ginger.
Step 5
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the marinated tofu cubes in a single layer and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
Step 6
In the same skillet, add another tablespoon of vegetable oil. Add the chopped carrot and cook for 2 minutes. Then add the red bell pepper, peas, white parts of the green onions, garlic, and ginger. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
Step 7
Add the remaining tablespoon of vegetable oil to the pan along with the cooked jasmine rice. Stir everything together, breaking up any clumps of rice.
Step 8
Return the cooked tofu to the pan. Add the remaining 1 tablespoon of gluten-free soy sauce, 1 tablespoon of sesame oil, and black pepper. Stir well to combine and heat through, about 2 minutes.
Step 9
Garnish with the green parts of the green onions and serve hot.
Nutrition Facts
| Serving size | (1593.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2184.4 |
| Total Fat 101.9g | 0% |
| Saturated Fat 15.0g | 0% |
| Polyunsaturated Fat 25.2g | |
| Cholesterol 0mg | 0% |
| Sodium 2936.6mg | 0% |
| Total Carbohydrate 234.3g | 0% |
| Dietary Fiber 29.1g | 0% |
| Total Sugars 22.4g | |
| Protein 92.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2921.0mg | 0% |
| Iron 16.3mg | 0% |
| Potassium 2474.0mg | 0% |
Source of Calories