Fried rice. It’s simple to make and it’s a good way to clean some stuff out of your fridge. Also it’s very colorful and aesthetically pleasing. That’s all I got.

As always, if you dig this recipe, tag me at @draggedthroughthegarden on instagram and we can talk about how ribboning your carrots is cooler than just cutting them up.

Teriyaki Tofu Fried Rice. Look at all the colors!

TERIYAKI TOFU FRIED RICE

prep time: 15 minutes
cook time: 25 minutes

I didn’t have peas so peas forgive me.

Gonna lay out what you’ll need for this recipe. You can interchange things as you peas. The teriyaki sauce stuff will be separate.

What you’ll need:

rice (I used basmati)
extra firm tofu
olive oil
salt
pepper
garlic
onion
carrot
broccoli
red cabbage
peas (I guess)
green onion
toasted sesame seeds
sriracha

First, you’re going to press your tofu. This part is always important so it doesn’t get soggy and gross when it cooks. Wrap it up in some paper towels and place something heavy on top of it.

While the tofu is being pressed, you can get your rice going and start to dice up your vegetables.

Bring a small pot of water to a boil. Add salt to the water. Always do one part rice to two parts water. Periodically test the rice to make sure it cooks properly. Stir just as periodically.

Peel and chop up some garlic. The more the better. Then some red onion. Chop up some broccoli. If you bought florets, just trim them down a little so you don’t get a mouth full of broccoli later. Chop up some red cabbage. Next, peel a carrot. One large one should be enough. After your carrot is peeled, you’re going to keep peeling it. Ribboned carrots look way cooler in the dish.

Wow look how ribbony those carrots look.

Your rice is probably good to go, so toss it in a strainer and then back in the pot. Add a little olive oil to it so it doesn't stick to the pot. Add salt, pepper and red pepper flakes right into the rice.

Next, you’re going to get your tofu and your teriyaki sauce ready. Cut the tofu down into nice, little cubes. Set them aside for a moment. Teriyaki ingredients are as follows.

What you’ll need:

coconut aminos
peanut butter
brown sugar
sriracha paste
turmeric
garlic powder
miso paste
store bought teriyaki sauce (we’re doubling down)

Into a small container, add a generous amount of coconut aminos and one part teriyaki sauce. I used the soyaki stuff from Trader Joe’s. I just wanted more sauce, you feel me. Add sriracha paste, turmeric, garlic powder and peanut butter into the container.

The peanut butter is going to be hard to break down by stirring and there’s no sense in getting the blender dirty. Throw your mixture in the microwave for 45 seconds and it will help break down the peanut butter and make it easier to stir.

Add a teaspoon or so of miso paste and then a teaspoon of brown sugar into the mixture and stir the rest up.

Now that your teriyaki sauce is ready to go, you’re gonna cook your tofu. Oil a pan/wok and heat it up to a medium flame. Add your tofu and then add salt, pepper and red pepper flakes. Let each side cook out thoroughly and then you’re going to bring the heat up to high and really sear each side. You want your tofu to be extra crispy because you’re going to douse it in teriyaki sauce shortly.

Once your tofu is cooked, set them aside into a bowl to rest for a minute. Bring the flame down back to medium on your pan and let it get to temperature. Take your teriyaki sauce and pour it directly over your tofu and toss it around. Don’t use all your teriyaki because more will go into the pan soon.

Now that your pan is at a lower temp, add your onion and garlic with a little bit of olive oil. Sesame oil works too. Once they start to brown, add your broccoli and your cabbage. Now add your tofu and give it all a good stirring.

Now you can add your rice right in there too. You probably won’t have to use all of the rice you made, I overshot it a little bit.

Keep stirring and add more of your teriyaki sauce right into the pan to get all the rice covered. Add your carrots in there too now.

Ribbons! You could add peas now too if you peas.

Lastly, you can bring the heat up some and let everything cook out a little more. Stir frequently so your rice doesn’t get clumpy. After everything looks correct, kill the flame and get your garnishes ready. Dice up some green onion and dig the sriracha out of your fridge. If you have toasted sesame seeds, grab those too.

Put your fried rice mixture into a bowl, top with green onion, sesame seeds and sriracha.