Too Cute Tofu Fried Rice (vegan, GF)
by Quinn Chappelle (CAS ‘22)

You will need:

3 cups of brown rice

6 packages of extra firm tofu

2 yellow onions

1.5 regular size packages of frozen veggies (or extra house veggies)

This is a good way to use up frozen veggies in the house freezer as well (extra peas, cauliflower, carrots, etc.)

Soy sauce

Sriracha sauce



Vegetable/canola oil


Quinn says: “You must make sure it has flavor, preferably to the level that it could cure a cold.”

In the morning:

1. Drain the tofu and wrap the blocks in towels (preferably paper towel first layer, then regular towel), place on a baking sheet, set another baking sheet on top. Then put anything heavy on top of it (cookbooks, bread bin).

2. Make 3 cups of rice

3. Put 3 cups of dry brown rice in the slow cooker/rice cooker with 6 cups of water. Place the lid on top and hit the start button for “BROWN RICE”.

4. Leave frozen veggies out to thaw/thaw in microwave if pressed for time

The hour before:

5. Preheat oven to 300 degrees (house oven: 400 degrees)

6. Remove now-pressed tofu from the morning set up, cut into small squares (about the size of a pinky knuckle), and place on parchment paper covered sheets

7. Make a mixture of sriracha and soy sauce and cover the tofu cubes with it

8. I like to take a barbeque brush and flick it on

9. Put tofu sheets in oven for about 25-30 minutes until crispy

10. Chop onions finely

11. Place wok on stove (about medium to medium-high heat), put a generous amount of oil, sriracha, soy sauce, and other seasonings and mix (the oil and soy sauce will separate do not worry about that)

12. Add onions and stir until caramelized

13. Add veggies

14. Add more the oil, sriracha, soy sauce and other seasonings to the veggies, make sure to stir and flip veggies so they are fully coated

15. If you hecked up and veggies were not fully thawed before you dumped them in, you can put a lid on the wok essentially to steam the veggies so they can be cooked and then fried

16. Place another large pot on the stove and repeat the above mixture.

17. Dump rice in there and mix it together, make sure to stir and flip so the rice is evenly fried

18. When tofu is finished, add into the rice

Optional: you may combine the veggies and fried rice together but if you do not have a big enough pot to do so, do not worry

IMPORTANT: Do not, I repeat do not be afraid of seasoning! I have used half a gallon of soy sauce in this recipe and it was delicious! Put tons of sriracha in! Put in chinese 5 spice! Put some chili powder in! Just make sure you are tasting it frequently (you can have your casset also taste it to be sure). Seasonings and sauces are your friends

© 2018 Harriet E. Richards Alumnae Association. All Rights Reserved.

Powered by Wild Apricot Membership Software