Schezwan Tofu Fried Rice

Name: Schezwan Tofu Fried Rice
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 1.5 cup rice (long grain, cooked and cooled); 3 cup water (for cooking rice); 1 pinch salt (for rice); 250 g tofu (firm, pressed and cubed); 1 tbsp cornflour (for coating tofu lightly); 2 tbsp oil; 6 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 6 pcs dried red chili (soaked in warm water for 20 minutes); 4 pcs spring onion (whites and greens separated, finely chopped); 1 pcs onion (small, finely chopped); 1 pcs carrot (small, finely diced); 100 g beans (finely chopped); 1 pcs bell pepper (small, finely diced); 1 cup cabbage (finely shredded); 1 tbsp soy sauce; 1 tsp vinegar; 1 pinch black pepper; 1 tsp sugar

RATING

4.6/5(98)

TASTE SCORE

9/10

Spicy Indo-Chinese fried rice with crisp-edged tofu, plenty of vegetables, and a bold homemade Schezwan sauce. It is smoky, savory, and quick enough for a busy weeknight meal.

PREP

25m

COOK

20m

SERVES

1 CUP

461 cal

SERVINGS

METHOD · 9 STEPS

boil · ~20 min
Cook the rice and cool it.
1.Rinse the rice well until the water runs mostly clear.
2.Boil the rice with water and 1 pinch salt until just cooked and separate.
3.Spread the cooked rice on a plate or tray and cool completely so the grains firm up.
TIPCool rice fries better than hot rice and stays separate in the pan.
mix · ~5 min
Make the Schezwan base.
1.Drain the soaked dried red chili.
2.Blend the dried red chili, half the garlic, half the ginger, vinegar, and 2 tbsp water to a coarse paste.
3.Keep the paste ready beside the stove.
prep
Coat the tofu.
Pat the tofu dry, toss it with cornflour and 1 pinch salt, and coat the cubes lightly on all sides.
fry · ~7 min
Pan-fry the tofu.
1.Heat 1 tbsp oil in a wide pan over medium heat.
2.Add the tofu cubes in a single layer and fry until lightly crisp and golden on most sides.
3.Lift the tofu out to a plate.
TIPLet the tofu sit for a minute before turning so the coating sets and does not stick.
saute · ~6 min
Cook the aromatics and vegetables.
1.Heat the remaining 1 tbsp oil in a wok or large pan over high heat.
2.Add the remaining garlic, remaining ginger, spring onion whites, and onion, then stir-fry briefly.
3.Add carrot, beans, bell pepper, and cabbage, then cook on high heat until just tender but still crisp.
TIPKeep the heat high and the cooking quick to get that fried rice flavor without soggy vegetables.
saute · ~2 min
Cook the Schezwan sauce.
Add the chili paste to the vegetables and cook for 1 to 2 minutes until the raw smell fades and the oil lightly coats the mixture.
assemble · ~4 min
Toss the rice and tofu together.
1.Add soy sauce, sugar, black pepper, and 1 pinch salt to the pan and mix well.
2.Add the cooled rice and fried tofu.
3.Toss on high heat until the rice is evenly coated and heated through without breaking the grains.
garnish
Finish with spring onion greens.
Add the spring onion greens, toss once, and turn off the heat.
serve
Serve hot.
Serve the Schezwan tofu fried rice straight away while the rice is smoky and the tofu is still crisp at the edges.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use fully cooled or day-old rice so the grains stay separate when tossed with the Schezwan sauce.
2
Pat the tofu very dry before adding cornflour, or the coating will turn patchy and stick to the pan.
3
Fry the tofu in a single layer and wait before flipping so the crust sets and browns properly.
4
Cook the chili-garlic paste until the raw smell disappears; this gives a deeper Schezwan flavour instead of a harsh heat.
5
Keep the vegetables moving on high heat for just a few minutes so they stay crisp and don't water down the rice.
6
Add soy sauce and salt carefully, since the Schezwan base and soy already bring plenty of savoury intensity.
7
For leftovers, cool quickly and refrigerate; reheat in a hot pan rather than a microwave to revive the fried rice texture.