Ginger Fried Rice + Fried Tofu

Ginger Fried Rice with Tofu

Vegan. Healthy. Delicious. Easy.

This recipe features the FullGreen Riced Cauliflower

Find them on Instagram: @fullgreen.official

This fried rice has plenty to love, but the star of this show is the tangy & savory flavor of fresh ginger!

Ingredients (screenshot for an easy shopping list):

Sauce:

• 2 tbsp tamari
• 2 tbsp rice wine vinegar
• 1 tbsp maple syrup
• 2 tsp sriracha sauce (more to taste)
• 2 tsp oil
• 1 garlic clove (grated finely)
• 2 tsp grated ginger (adjust to taste)
• Note: I recommend preparing the sauce & marinating the tofu about a half hour before beginning the stir fry.

Fried Rice:

• 7 oz extra firm tofu
• 2 tbsp cornstarch
• 4 tsp oil
• 1 cup peas
• 1 cup carrots (sliced)
• 1 zucchini (diced)
• 3 green onions (chopped)
• 1 bag FullGreen riced cauliflower
• additional tamari (to taste)

Photographic Directions

Whisk all of the sauce ingredients in a small bowl.

Cube the tofu, then place it in a medium bowl & add 2 tbsp of the sauce.

Stir the mixture thoroughly.

Add the cornstarch to the tofu/sauce mixture.

Stir thoroughly and set aside, preferably for a half hour.

Add 2 tsp of oil to a hot non-stick pan or wok, then saute the zucchini and onion for ~2 minutes.

Push aside the zucchini/onion mixture, then add 2 tsp of oil & saute the peas and carrots for ~2 minutes.

Add the riced cauliflower and mix thoroughly, then let it cook while you prepare the tofu.

Add 2 tsp of oil to a small frying pan, then pan sear the tofu until it is golden brown on all sides.

While the tofu is cooking, add the remainder of the sauce to the stir fry.

Once the tofu is seared to a golden brown, add it to the stir fry.

Taste test the stir fry and add additional tamari per your taste preference.

Continue to cook and stir frequently until the meal is hot and the flavors are well blended.

Serve half of the recipe per plate and garnish to your personal tastes (I added fresh avocado).

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