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From staunch vegetarian to flaky vegan and all the places in between.  Recipes, blog, and shared experiences of a woman who likes cheese....too much!

 
 
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Vegan Fried Rice With Crispy Tofu


Chinese Fakeaway - vegan fried rice recipe

My youngest daughter, the one who can't make her mind up if she can't live without sausages or be vegetarian, is stuck on a loving chicken fried rice theme. She is a very independent cook, and with a little guidance made a fried rice dish for her and her sister. Smelt bloody good! Took me to thinking how I could replicate the eggy dish, and without the chicken of course!



My cunning tofegg plot was rumbled!

I tried this last weekend and did my best to sneak the Tofegg passed my other half, failed miserably as he'd already spotted it on the worktop ready to go! The egg replacement was almost lost in the finished dish, so could actually be omitted, but did give a slightly eggy twist overall, so that is up to you. In that case, the turmeric, black salt and dairy free spread isn't needed.


This dish fed 2 adults well, after some little spring roll starters



Ingredients


1 pinch of turmeric

1 pinch of black salt

1/2 tsp dairy free spread

200g firm tofu

1 tsp chinese 5 spice

1/4 cup cornflour

1/2 tsp salt

1/4 cup of vegetable oil

1 2cm cube of ginger, peeled

2 cloves of garlic peeled

1 mild red chilli

1 small onion peeled and roughly chopped

1 tbsp toasted sesame oil

4 mushrooms chopped

1 stick of pak choi, washed and sliced

half a cup of cooked peas

400g cooked rice

Black pepper to taste

1/4 cup soy sauce




Method


First make the "egg" if you are going to use it. From the block of tofu take a slice around 1 cm thick. Squeeze some of the moisture out and crumble. Add the turmeric, black salt and dairy free spread and mix, put to one side


Slice the tofu into strips and place on half a clean tea towel. Fold the other half over the tofu and apply some gentle pressure to squeeze out some of the moisture


In a small bowl, mix 1/2 tsp salt, the 5 spice and cornflour. Using a sieve, sprinkle a dusting of this dry mix onto a baking sheet or large dinner plate. Place the tofu strips onto this dusting and press gently to allow the powder to stick. Turn the tofu over and use the sieve to finely dust the other side and gently pat to make sure it sticks. It should be nothing more than a dusting, rather than a coating


Crispy tofu strips

In a large frying pan, heat the vegetable oil and then add the tofu strips. Cook on high for about a minute then turn over for the same, and remove from the pan and leave to train on a clean tea towel or kitchen roll


Into a food processor add the ginger, garlic, chilli and onion. Blitz until finely chopped but not obliterated. Put the sesame oil into a wok, heat, and fry this mix until it is starting to soften, stirring constantly. Add the mushrooms and the pak choi and continue to stir whilst cooking for another couple of minutes


Add the rice, the soy sauce, the "egg" mix and the peas, and mix well over the heat to reheat thoroughly. Add the crispy tofu to the mix, stir through and serve immediately


Debbie





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