Vegan Tofu Cashew Fried Rice
Ingredients
-
2
tbsp
avocado oil
-
1
14oz block
firm or extra-firm tofu, cut into cubes
-
½
cup
raw cashews
-
1
medium
onion, sliced
-
1
rib
celery, sliced
-
10
pieces
mushrooms, sliced
-
1
cup
broccoli florets
-
2
baby
bok choy, chopped
-
1
medium
zucchini, cut into bite-size pieces
-
½
green bell pepper, chopped
-
2
cloves
garlic, minced
-
24
pieces
sugar snap peas, cut in half
-
1
5oz package
enoki mushrooms
-
4
pieces
green onions, cut into 1" pieces
-
4
cups
leftover cooked basmati rice, chilled
-
¼
cup
tamari sauce
-
2
tbsp
toasted sesame oil
-
1
tsp
sriracha
Instructions
- Heat oil in a large wok or skillet over medium-high heat.
- Add tofu cubes, sprinkle with salt, and cook until crispy and golden brown, about 5 minutes.
- Add cashews and cook for about 1 minute until golden and fragrant, then remove tofu and cashews from the pan.
- In the same pan, add onion, celery, and mushrooms with a sprinkle of salt, cooking for 2-3 minutes until softened.
- Add garlic, broccoli, bok choy, zucchini, and bell pepper, sprinkle with salt, and cook for another 2-3 minutes.
- Add sugar snap peas, green onions, and enoki mushrooms, cooking for just a few seconds.
- Finally, add the cold rice, tamari, sesame oil, and sriracha, then return the tofu and cashews to the pan.
- Stir well and cook until the rice is heated through, then serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
540
Total fat
24g
Total carbohydrates
63g
Total protein
20g
Sodium
1261mg
Cholesterol
0mg
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