Lemongrass Fried Rice with Sticky Tofu

This vegan lemongrass fried rice with sticky tofu is packed with lots of veggies and so much flavor.

Servings: 4-6

FRIED RICE INGREDIENTS

• 2 cups cooked jasmine rice

• 1 Tbsp sesame or avocado oil (ideally an oil with a high smoke point)

• 1 1/2 Tbsp garlic, finely chopped

• 1 1/2 Tbsp lemongrass, finely chopped

• 4 green onions, white parts (reserve green parts for later; can use shallots or onions instead)

• 1-2 cups broccoli florets, chopped (or use any veggies you like)

• 1 cup of shredded carrots

• 1/4 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp Korean chili flakes or red chili flakes

• 4 tsp soy sauce (or coconut aminos) 

STICKY TOFU INGREDIENTS

• 1 pack of extra firm tofu, drained and sliced or use fried tofu

• 1 Tbsp avocado oil

• 1-2 Tbsp grated ginger 

• 2-3 garlic cloves, chopped

• 4 Tbsp coconut aminos or less sodium soy sauce 

• 2 Tbsp agave nectar 2 Tbsp water

• 1-2 tsp allspice

• 1-2 tsp turmeric 

• 1-2 tsp thyme

• 1 tsp red pepper flakes

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DIRECTIONS 

Fried Rice
Prepare rice in advance, so it has time to cool down to room temperature or cool in fridge. This ensures separate grains when it's time to fry it.

Heat oil in a wok or pan on medium-high heat. Add garlic, lemongrass, green onions (white part) and sauté until garlic and lemongrass are slightly brown. 

Add the vegetables and salt and stir fry. Don't over cook the vegetables if you want them crunchy. Add black pepper and red chili flakes. Add rice and break it up. Then add the soy sauce. 

Add chili flakes and green parts of the green onions. Mix everything well to incorporate.

Taste and adjust seasonings as needed. Set aside to make the tofu. 

Sticky Tofu
Press tofu (skip if using fried tofu). Wrap tofu in thick kitchen towel and place something heavy on top for 15 minutes so excess water drains out.

Once pressed, cut tofu into slices, not more than an inch thick.

Heat oil over medium heat in a pan with a non stick surface. 

Pan sear the tofu, cooking for a couple of minutes until surface gets brown. Flip and cook other side. Set aside when done.

Using same pan, turn heat down to medium low. Add ginger and garlic, cook until fragrant. 

Stir in coconut aminos (or soy sauce), agave nectar, water and spices. Cook on medium low until sauce slightly thickens. Turn off heat and remove to avoid burning.

Add cooked tofu to the sauce, spooning sauce over to coat. 

Serve tofu atop fried rice and enjoy! 

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If you like this recipe, check out my cookbook: Fresh, Healthy, & Indulgent Eats