Vegan Benihana Fried Rice (4 servings)
Main Ingredients
4 cups cooked and chilled calrose rice (or another medium-grain rice)
2 cups frozen tofu, thawed, pressed, and diced/cubed
3 tbsp safflower oil (or avocado oil), divided
1 cup yellow onion, finely diced
4 tbsp carrot, finely diced (about Ā¼ cup)
4 tbsp green onion, finely sliced (plus more to garnish)
1 tbsp sesame seeds
2 tbsp soy sauce (Kikkoman recommended)
Salt and pepper, to taste
Vegan Garlic Butter
4 tbsp smart balance, softened
1 tsp minced garlic
1 tsp soy sauce
Mix and mash together until smooth. Set aside.
Optional Add-ins
Ā½ cup green peas (frozen is fine)
Optional: Ā½ cup corn or diced red bell pepper
Optional: a splash of mirin or rice vinegar for brightness
Optional: pinch of MSG or splash of mushroom soy sauce for umami
Cooking Instructions
Cook tofu: Heat 1 tbsp oil in a large skillet or wok over medium-high. Add tofu, season with salt and pepper, and pan-fry until golden and lightly crisped. Remove and set aside.
Cook veggies: Wipe the pan, heat another 1 tbsp oil. Add onion and carrot, sautĆ© for ~2ā3 min. Add peas and any other optional vegetables. Cook until just tender. Add green onion and toss. Remove and combine with tofu.
Fry rice: Wipe pan again, add final 1 tbsp oil. Add cold rice in a thin layer and let it crisp undisturbed for 30 seconds before stirring. Stir-fry for 3ā4 minutes, breaking up any clumps.
Combine: Return tofu and vegetables to the pan. Add the vegan garlic butter and 2 tbsp soy sauce, tossing until everything is hot, glossy, and well combined.
Finish: Sprinkle in sesame seeds, stir to combine. Taste and adjust seasoningāadd more soy sauce or a dash of vinegar if needed.
Serve: Garnish with extra green onions, a drizzle of sesame oil, or furikake if desired.
