Tofu and vegetable fried rice by Ricardo
Tofu and vegetable fried rice by Ricardo

Preparation time 20 minutes

Total time: 45 minutes

Serves 4

Ingredients

  1. 1 block (450 g) firm tofu, crumbled
  2. ¼ cup (60 ml) peanut or canola oil
  3. 2 cups (300 g) sweet potatoes, peeled and diced (about 1 medium potato)
  4. 1 red bell pepper, seeded and diced
  5. 2 green onions, thinly sliced, whites and greens separated
  6. 2 cups (120 g) kale leaves, thinly sliced
  7. 2 garlic cloves, chopped
  8. 3 cups (450 g) cooked jasmine rice (see note)
  9. 1 lime, zest finely grated
  10. 1 tbsp (15 ml) lime juice
  11. ½ cup (35 g) roasted unsweetened coconut shavings (see note)
  12. 3 tbsp (45 ml) soy sauce, or more to taste
  13. ½ tsp (2.5 ml) sambal oelek, or more to taste
  14. Lime wedges, for serving

Directions

  1. In a large non-stick skillet over high heat, brown the tofu in 2 tbsp (30 ml) of the oil. Set aside on a plate.
  2. In the same skillet, soften the sweet potatoes in the remaining oil. Add the bell pepper and whites of the green onions. Cook for 2 minutes while stirring. Add the kale and garlic. Cook until the kale has wilted slightly. Season with salt and pepper.
  3. Add the tofu, rice, lime zest, lime juice, coconut, soy sauce and sambal oelek. Heat everything through over high heat. Adjust the seasoning.
  4. Serve the rice mixture in bowls. Sprinkle with the remaining green onions and serve with lime wedges, if desired.

Notes

For 3 cups (450 g) cooked rice, you will need to cook ¾ cup (175 g) jasmine rice. The coconut shavings can be replaced with unsweetened shredded coconut.

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