Fried Tofu With Rice & Veggies

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  1. 1 package of extra firm tofu u2013 drained REALLY well, preferably with a TofuXpress
  2. flour
  3. salt & pepper to taste
  4. 1 cup long grain white rice
  5. 1 14 oz can vegetable broth
  6. u00bc cup white wine (or water)
  7. 3 carrots
  8. 1 potato
  9. 1 medium onion
  10. 2 cloves garlic
  11. 1 cup peas
  12. 1 cup broccoli
  13. soy sauce to taste, I used about u00bd cup
  14. worcestershire sauce to taste
  15. 1/2 cup white wine or veggie broth
  16. 2 Tbsp olive oil
  17. salt & pepper to taste
  1. Cook rice per package directions using the veggie broth & wine as the liquid.
  2. While the rice is cooking, begin preparing the pre-drained tofu. Mix the flour, salt & pepper. Dice the tofu and coat well in the flour mixture.
  3. Fry in about 1u201d of hot oil (I used canola) until golden brown. Remove from the oil with a slotted spoon and set aside on a paper towel.
  4. Dice the carrots, potato, onion and garlic.
  5. Saute in olive oil until they begin to get tender. Add about 2 Tbsp of soy sauce, 2 Tbsp Worcestershire and half of the wine. I used frozen peas and broccoli so I cooked them about half way in the microwave before adding to the pan once the first veggies were semi-tender. Continue cooking until everything is tender. Add the cooked rice, the other half of the wine and more soy sauce and Worcestershire. Heat through. Add the fried tofu and mix together. Add the final dashes of soy sauce and Worcestershire plus salt & pepper to taste.
Adapted from Submitted by
Adapted from Submitted by
TofuXpress Gourmet Food and Tofu Press

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