Vegan Fried Rice

Last week a miracle happened! My oldest daughter passed her peanut challenge. After over 2.5 years she can now eat peanut butter. We celebrated with all things peanut including this delicious recipe that I modified from Minimalist Baker. We had never tried tofu before but this is delicious!


  • 8 oz of extra firm tofu
  • 1 cup short grain brown rice (cook according to directions)
  • 1 tbsp minced garlic (plus 1 tsp for sauce)
  • 1 cup chopped green onions
  • 1 cup mixed frozen veggies
  • 3 tbsp soy sauce
  • 1 tbsp peanut butter
  • 2-3 tbsp brown sugar
  • 1 tsp sesame oil
  • 1/4 tsp chili garlic

Preheat the oven to 400 degrees and lightly grease a baking sheet. While the oven is preheating wrap tofu in a clean absorbent towel and press the liquid out with a heavy skillet or cast iron pan. Dice the tofu into 1/4 inch cubes and arrange on a baking sheet. Bake for 30 minutes . The tofu will have golden brown edges and will be firm to the touch.


While tofu is cooking prepare the sauce in a large bowl. Combine the soy sauce, peanut butter, brown sugar, sesame oil, garlic, and chili garlic sauce. Once the tofu is done add it to the sauce so it can marinate. Take a slotted spoon and scoop out the tofu (leaving most of the sauce behind) and brown in a skillet. Cook for 3-4 minutes until golden brown.


Remove tofu and set aside. Add the garlic, green onions, and frozen vegetables to the hot pan. Cook for 3-5 minutes adding a tbsp of soy sauce. Add the cooked rice, tofu and remaining sauce. Cook for a few more minutes until well incorporated and hot.


Serve immediately. I like to top with more green onions and sesame seeds.



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