A fiery and flavorful Indo-Chinese classic, this fried rice features crispy tofu and crunchy vegetables tossed in a bold Schezwan sauce. It's a satisfying one-pan meal that comes together in under 30 minutes, perfect for a weeknight dinner.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
1323cal
32gprotein
244gcarbs
22g
Ingredients
250 g Firm Tofu (Pressed for at least 30 minutes and cubed)
2 tbsp Corn Starch (For coating tofu)
4 tbsp Vegetable Oil (Divided)
6 cup Basmati Rice (Cooked and chilled, preferably day-old)
6 clove Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
2 pcs Green Chili (Slit lengthwise, adjust to taste)
Spicy, aromatic Schezwan tofu fried rice – a protein-packed, energy-giving meal that's quick to make!
This indo_chinese dish is perfect for breakfast. With 1323.32 calories and 32.02g of protein per serving, it's a muscle-gain option for your meal plan.
fat
(Medium, finely diced)
0.5 cup French Beans (Finely chopped)
1 pcs Capsicum (Medium, finely diced)
0.5 cup Spring Onion (Chopped, whites and greens separated)
4 tbsp Schezwan Sauce (Adjust to your preferred spice level)
1 tbsp Soy Sauce (Light soy sauce)
1 tsp Rice Vinegar
1 tsp Salt (Adjust to taste, as sauces contain salt)
0.5 tsp Black Pepper Powder (Freshly ground)
Instructions
1
Prepare and Fry the Tofu
In a mixing bowl, toss the pressed and cubed tofu with corn starch until each piece is evenly coated.
Heat 3 tbsp of vegetable oil in a large wok or heavy-bottomed pan over medium-high heat.
Once the oil is shimmering, carefully add the coated tofu in a single layer. Fry for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy.
Using a slotted spoon, remove the crispy tofu from the wok and set it aside on a paper towel-lined plate.
2
Sauté Aromatics and Vegetables
In the same wok, add the remaining 1 tbsp of oil. Swirl to coat the bottom.
Add the finely chopped garlic, ginger, and slit green chilies. Stir-fry for 30-40 seconds until fragrant.
Add the chopped onion and the white parts of the spring onion. Sauté for 1-2 minutes until the onion turns translucent.
Increase the heat to high. Add the diced carrots and French beans. Stir-fry for 2-3 minutes until they are tender yet crisp.
Add the diced capsicum and stir-fry for another minute.
3
Combine Rice and Sauces
Add the chilled, cooked rice to the wok. Use a spatula to gently break up any large clumps.
Pour the Schezwan sauce, soy sauce, and rice vinegar over the rice. Sprinkle with salt and black pepper.
Toss everything vigorously on high heat for 2-3 minutes, ensuring the rice and vegetables are thoroughly coated with the sauces and heated through.
4
Finish and Serve
Return the crispy fried tofu to the wok along with the green parts of the spring onion.
Gently fold everything together for about 30 seconds to combine and reheat the tofu.
Taste and adjust seasoning if necessary. Serve immediately, hot from the wok.
