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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.
Prepare and Fry the Tofu
Sauté Aromatics and Vegetables
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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.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 1317.09 calories per serving with 31.87g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine Rice and Sauces
Finish and Serve
Replace tofu with paneer, scrambled eggs, or chicken for a different protein source. Adjust cooking times accordingly.
To make this recipe gluten-free, use tamari instead of soy sauce and ensure your Schezwan sauce is certified gluten-free.
For a healthier alternative with more fiber, substitute white rice with cooked and cooled brown rice or quinoa.
For extra crunch and flavor, garnish the finished dish with a tablespoon of roasted peanuts or cashews.
Tofu provides a complete protein with all nine essential amino acids, making it a fantastic ingredient for muscle maintenance, repair, and overall body function.
Loaded with vegetables like carrots, beans, and capsicum, this dish is a good source of dietary fiber, which aids digestion, and essential vitamins like Vitamin A and C.
The rice serves as a primary source of complex carbohydrates, providing sustained energy to fuel your body and brain throughout the day.
It can be a well-balanced meal, offering plant-based protein from tofu and fiber from various vegetables. However, it can be high in sodium and calories due to the sauces and oil. For a healthier version, use brown rice, reduce the amount of oil, and opt for low-sodium soy sauce.
One serving of this Schezwan Tofu Fried Rice (approximately 1.5 cups or 475g) contains around 550-650 calories. The final count can vary based on the specific ingredients, brands of sauces, and the amount of oil used.
The most common reasons for soggy tofu are insufficient pressing, not coating it well in corn starch, or not having the oil hot enough. Ensure you press out as much water as possible, get a thin, even coating of starch, and fry in hot oil without overcrowding the pan.
Day-old, chilled long-grain rice like Basmati or Jasmine is perfect. The grains become firm and separate in the refrigerator, which prevents the fried rice from becoming sticky and mushy.
While fried rice is best served fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until piping hot. The tofu may lose some of its crispiness upon reheating.