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Tofu Fried Rice

Rose-Oolong Tea and Tofu Fried Rice

This is adapted from 150 Vegan Favorites by Jay Solomon.  Adapted means I substituted a lot.  This didn’t taste exactly like takeout fried rice, but that may be due to the brown rice, less salt, and not having hidden animal ingredients; however, my kids and I liked it just fine.  Serves 4.

Simmer in a medium pot 40 min or until tender:

  • 2 c water
  • 1 c brown rice


  • 1/2 lb. tofu


  • 2 c broccoli florets

(I just microwaved them on “sensor: fresh veggies – less cooked” and then ran some cold water over them.)

In a wok or large skillet saute 3 min on med-high:

  • 1 T peanut oil
  • 1 small yellow onion, chopped

Add and cook 5 min, stirring frequently:

  • the tofu
  • the broccoli
  • other thinly sliced veggies: celery, carrots, water chestnuts, red peppers, etc.
  • 1 T shredded ginger

Add and mix well:

  • 3 T low-salt soy sauce
  • 1-1/2 t sesame oil

Add the rice and cook a few more minutes (I tried to get it frying/browning a bit).  Serve topped with:

  • 3 T chopped parsley or cilantro

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