Burnt Garlic Fried Rice with Tofu
Aromatic and savory fried rice with the intense, nutty flavor of burnt garlic. Crispy tofu and crunchy vegetables make this a satisfying one-pan meal, perfect for a quick weeknight dinner.
For 4 servings
Prepare Tofu and Burnt Garlic
- Ensure your tofu is pressed to remove excess water. Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat.
- Carefully add the cubed tofu in a single layer. Pan-fry for 6-8 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the tofu with a slotted spoon and set aside on a plate.
- Reduce the heat to low-medium. Add the remaining 2 tablespoons of oil to the same wok. Add about two-thirds of the finely chopped garlic.
- Sauté for 3-4 minutes, stirring constantly. Watch it closely as it turns from pale to light brown, then to a deep golden brown. Once crispy and fragrant, immediately remove the garlic with a slotted spoon, leaving the infused oil behind. Set the burnt garlic aside. This step is crucial; overcooking will make it bitter.
Sauté Aromatics and Vegetables
- In the same garlic-infused oil, add the remaining one-third of the chopped garlic and the chopped spring onion whites. Sauté for 30-45 seconds until aromatic.
- Increase the heat to high. Add the diced carrots, french beans, and capsicum to the wok.
- Stir-fry for 2-3 minutes. The vegetables should be tender but still have a crisp bite.
Combine Rice and Seasonings
- Add the cold, cooked rice to the wok. Use your spatula to gently break up any clumps.
- Drizzle the soy sauce and rice vinegar over the rice. Sprinkle with salt and white pepper powder.
- Toss everything vigorously on high heat for 2-3 minutes, ensuring each grain of rice is coated with the sauce and heated through. The rice should 'dance' in the wok.
Final Assembly and Serving
- Return the crispy fried tofu and half of the reserved burnt garlic to the wok.
- Add most of the chopped spring onion greens, reserving some for garnish.
- Give it a final, quick toss to combine all the ingredients evenly.
- Transfer the fried rice to a serving platter. Garnish with the remaining burnt garlic and spring onion greens. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use cold, day-old rice. This is the most important tip for non-sticky fried rice as the grains are drier and separate easily.
- 2Pressing the tofu is non-negotiable for achieving a crispy texture. Wrap the tofu block in paper towels and place a heavy object on top for at least 15 minutes.
- 3Control the heat when frying garlic. Low and slow is key to getting it crispy and nutty, not burnt and bitter.
- 4Use a large wok or skillet. Overcrowding the pan will steam the ingredients instead of stir-frying them.
- 5Have all your ingredients chopped and ready ('mise en place') before you start cooking, as stir-frying is a very fast process.
Adapt it for your goals.
Protein Swap
Replace tofu with paneer, scrambled eggs, shredded chicken, or shrimp. Adjust cooking times accordingly.
Add More VeggiesAdd More Veggies
Incorporate other vegetables like mushrooms, sweet corn, cabbage, or broccoli for extra nutrients and texture.
Make it SpicyMake it Spicy
Add 1-2 finely chopped green chilies along with the vegetables, or drizzle some chili oil or Sriracha sauce at the end.
Grain VariationGrain Variation
For a healthier twist, substitute white rice with cooked brown rice or quinoa. Note that the texture will be different.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Tofu is a complete protein, providing all the essential amino acids your body needs for muscle repair, growth, and overall function.
Rich in Allicin
Garlic is renowned for its active compound, allicin, which has potent anti-inflammatory, antioxidant, and immune-boosting properties.
High in Dietary Fiber
The combination of rice and a variety of vegetables like carrots, beans, and capsicum makes this dish a good source of dietary fiber, which aids digestion and promotes gut health.
Frequently asked questions
One serving (approximately 1.5 cups or 340g) contains an estimated 450-500 calories, depending on the amount of oil used and the specific ingredients.