Vegan tofu-fried rice

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Joey O'Hare has created a vegan take on egg-fried rice in her tofu-fried rice recipe and it is absolutely delicious! She uses silken tofu which has a texture reminiscent of scrambled egg and kala namak (black salt); a naturally sulphurous salt which gives off a pleasant 'eggy' aroma. Serve with kimchi, either store-bought or have a go at making it yourself.

First published in 2020

This tofu-fried rice dish is light, nourishing and extraordinarily tasty! It’s packed with veggies and fibre, and bold flavours such as ginger, garlic and chilli. It’s the ultimate in healthy comfort food.




To serve


Cook the rice according to the packet instructions. Once cooked, drain the rice and set aside to steam-dry
While the rice cooks, heat 1 teaspoon of sesame oil in a medium to large saucepan over a moderate heat. Once hot, add the diced onion and finely chopped celery and sweat for 8 minutes until they have softened, become translucent and started to slightly caramelise
Add the garlic, ginger and chilli and sauté for 2 minutes. Add the sliced carrot and continue to stir-fry for 5 minutes
Meanwhile, drain the silken tofu in a sieve or a colander
After 5 minutes, add the peas and baby corn and stir well. Stir-fry for 4 minutes to heat through
Add the cooked and drained rice, stir well to combine and then make a well in the centre of the saucepan. Turn the heat up high and add your tofu to the well – it should sizzle immediately. Sprinkle the turmeric and the kala namak over the tofu
Hold your nerve here with the heat; after two minutes start to stir and break up the tofu and incorporate this into the rice and veggies. Continue to stir-fry the fried rice for 6 minutes, or longer if you prefer it drier and crispier
Serve in warmed bowls, sprinkled with sliced spring onions, fresh lime wedges or a squeeze of lime juice, toasted sesame seeds and 2 tablespoons of kimchi per bowl

Joey has worked as a chef for ten years, both in London restaurants and in private homes across the UK and abroad. Joey’s latest project, Food with Time, explores ideas of sustainability within the food and farming industries, as well as the importance of a seasonal, veg-centric diet for both the environment and the individual.

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