Teriyaki Fried Rice and Tofu

This is one of those recipes that I’ve been carrying forward ever since it appeared in its initial, somewhat awkward form in my first book, Vegetariana. As with all recipes that have become mainstays in my repertoire, I’ve tried to find ways to make them taste better and get to the table faster, as opposed to complicating things. That goes for this simple teriyaki fried rice and tofu — a sturdy, everyday kind of weekday dinner main dish.

Embellished with bell peppers and peanuts, this rice stir-fry just might become a mainstay in your repertoire. Having the rice cooked ahead of time makes this a breeze.

The flavor shortcut I’ve incorporated into this dish is teriyaki marinade or Korean BBQ marinade, instead of just pouring in a lot of soy sauce as I did in earlier iterations of this recipe. These kinds of bottled marinades have more complex flavor, so they add more than just saltiness to the dish. You’ll find them in the Asian foods section of supermarkets and natural foods stores.

For a complete meal, all you need is a colorful salad, though serving vegetable spring rolls from your grocery’s frozen foods section adds a fun touch.

Yield: 6

Teriyaki Fried Rice and Tofu

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This simple and tasty teriyaki fried rice and tofu, a sturdy, everyday kind of weekday dinner main dish.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 14-ounce tub extra-firm tofu
• 1 tablespoon neutral vegetable oil (like safflower)
• 1 tablespoon soy sauce or tamari
• 1 medium red bell pepper, diced or cut into strips
• 2 cloves garlic, minced
• 4 to 5 cups cooked long-grain brown rice (from about 1 1/2 cups raw)
• 1/2 cup teriyaki or Korean BBQ marinade, or more, to taste
• 4 scallions (white and green parts), thinly sliced
• 2 teaspoons grated fresh ginger, or from a squeeze bottle
• Freshly ground pepper to taste
• 1/2 cup peanut halves, or as needed

Instructions

1. Cut the tofu into 6 slabs crosswise and blot very well between layers of paper towel or clean tea towel. (if you have a tofu press, press the tofu ahead of time). Cut the slabs into dice.
2. Heat the oil and soy sauce in a large skillet or steep-sided stir-fry pan. Add the tofu and stir quickly to coat. Cook over medium-high heat, stirring frequently, until golden brown and on most sides. This takes up to 10 minutes.
3. Stir in the bell pepper and garlic and cook over medium-high heat for 2 minutes. 
4. Add the rice, marinade, scallions, and ginger. Stir everything together. Continue to cook until the rice is piping hot (how long depends on if you add hot or cold rice).
5. Season with pepper and taste to see if you’d like to add more marinade. 
6. Serve at once, straight from the pan. Pass around peanuts for topping individual servings.

• See more easy vegan recipes and stir-fries.