Stir-Fried Rice with Ginger Tofu


This fried rice technically half vegetables. I put a lot of different greens to make it lighter and more nutritious. Try keeping the cooking to a minimum to preserve the nutrients in the vegetables and keep the crunch.


  • 1cup brown rice

  • 1tbs olive oil  

  • 1 small onion diced

  • 1 medium carrot diced

  • 3 cloves garlic minced

  • thumb size piece of ginger minced

  • 1/2 red bell pepper diced

  • 1 small zucchini diced

  • 1cup broccoli florets  

  • 3 spring onions chopped 

  • handfull coriander chopped 

  • 2tbs soy sauce  

  • 1tsp sesame oil  

  • sea salt , pepper  

  • 200g firm tofu

  • 1tsp olive oil  


Tofu marinade: 

  • thumb size piece of ginger  

  • 1 clove of garlic  

  • 2tbs soy sauce  

  • 2tbs rice vinegar  

  • 1tbs molasses  

  • 1/4cup water

  • 1tbs sriracha (optional) or chili

  • 1tsp sesame seeds  


To make the tofu, pat it dry pressing on it gently with paper towels. Cut it into cubes 2x2cm. Blend all the ingredients of the marinade in a blender and pour it over the tofu cubes.  You can marinate it for 30 minutes or overnight if you’re planning ahead. 

Cook the rice according to the packaging instructions or use leftover rice.  

In a heavy bottom pan or wok heat the oil and sauté the onions and carrots. Add garlic and ginger and sauté until fragrant. You can add a couple of spoons of water if its browning too quick. When carrots are almost cooked through add the rest of the vegetables and season with a little bit of salt and pepper. Sauté for 5 minutes then add cooked rice, soy sauce and more seasoning if needed. Stir fry it for a few minutes allowing the rice to soak up all the flavors from vegetables. Add the herbs and a spoon of sesame oil (optional) and turn off the heat.

Heat the oil on a nonstick pan and grill the tofu cubes for a minute or so on two opposite sides. You can brown it on all sides if you wish for more flavor. I just give my pan a good shake and let the pieces turn around several times during grilling. Remove from the pan and arrange the bowls. 

Serve the rice and tofu with some shredded cabbage salad. I used a teaspoon of the tofu marinade as a dressing for the cabbage. 

Serves 4 ppl.  

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Sincerely V