Vegan Stir Fry Rice with Tofu

Fried Rice with Vegetables – It doesn't get any easier! When stir-fry was invented in China source, nobody was likely thinking of one-pot meals as a trend. But we're still happy about less washing up! The best part? You can use whatever you have in your kitchen: leftover rice, vegetable scraps, and a few sauces sitting in your fridge door forever. And with this little tofu hack, you'll even win over the tofu skeptics:

How Do You Make Tofu Crispy?

The first step to crispy tofu is pressing it. Wrap the tofu in a clean kitchen towel or a few sheets of paper towel and press the water out gently so it doesn't break. Soy sauce ensures the tofu gets more flavor, and cornstarch is essential to make it crispy on the outside while staying soft on the inside.

Which Vegetables Work Best?

The vegetables make this dish incredibly versatile. Carrots, scallions, peas, and bell peppers are the basics we always love to use, but eggplants, sugar snap peas, mushrooms, cauliflower, broccoli, and bok choy are also excellent choices. Just make sure to pick vegetables that don't require long cooking times—like potatoes. The veggies should only cook briefly to stay crunchy and retain their nutrients.

Fresh or Pre-Cooked Rice?

For this recipe, long-grain rice works best. We used jasmine rice because of its delicious flavor, but basmati rice works too. The important thing is to let the rice cool thoroughly after cooking. Otherwise, it will be too moist and won't crisp up properly. That's why we often use leftover rice from the previous day and let it cool on a baking tray lined with parchment paper. However, cooked rice shouldn't be kept at room temperature for long and only for a few days in the fridge, as rice is highly susceptible to bacteria. source.