This meal is so simple to make. Though it's way too easy to order Chinese food in the city (it gets delivered to your door in less than 15 minutes), this healthy alternative is much more satisfying.
It's savory with a bit of sweet and hint of spice, packed with delicious flavors and loaded with veggies.
This is a great meal to make for a night in with a cuddle buddy and Netflix.
This healthy fried rice requires only 10 ingredients and comes together in less than an hour.
The crispy baked tofu with the added generous helping of veggies and tender brown rice tossed with this delicious sauce makes for one hearty and satiating fried rice.
If you decide to try this recipe, make sure to let me know by leaving a comment below!
*Note - The easiest way to get your tofu super crispy is to bake it first. The longer it bakes, the firmer and crispier it'll become. Once baked and marinated, add it to a skillet to give it a perfectly brown and flavorful coating.
1 cup extra firm tofu*
1 cup sprouted (or germinated) brown rice, rinsed thoroughly
3 cloves fresh garlic, minced
1 cup cauliflower
1/2 cup carrots, diced
1 cup chopped green onion (optional)
3 tablespoons soy sauce (or GF tamari) plus 1 tablespoon and more to taste
1 tablespoon almond butter
2 -3 tablespoons maple syrup
1 teaspoon sesame oil
1 clove fresh garlic, minced
1-2 teaspoon chili garlic sauce (optional)
Preheat oven to 400 degrees F and line a baking sheet lightly greased with non-stick spray (or lined with parchment paper).
Drain liquid from tofu by wrapping it in a clean towel and setting something heavy on top of it to press it out.
Cut tofu into 1/4-inch cubes and bake for 25 minutes. For even crispier tofu, bake for 30 minutes. Set aside.
Prepare rice while tofu is baking. Add rinsed rice to 10 cups of boiling water and cook uncovered for 25-30 minutes. Strain and return to pot. Removed from heat and cover it with a lid and steam for 10 minutes.
While the tofu and rice are cooking, prep the sauce by whisking all the ingredients together in a medium-sized mixing bowl - adjust flavor as needed.
Once the tofu is done baking, add it directly to the sauce and let marinate for 5-10 minutes.
Heat a cast iron skillet over medium heat then lower the heat. Add tofu (without the sauce) and stir and cook for 4-5 minutes until golden brown. Remove and set aside.
Add garlic, cauliflower, carrots and bok choy to the already heated pan, add sesame oil (if needed) and sauté for 3-4 minutes and season with 1 tablespoon soy sauce (or tamari).
Add the cooked rice, tofu, and remaining sauce and stir.
Cook and stir over medium-high heat for 4-5 minutes.
Store leftovers in an airtight glass container in the refrigerator for up to 3-4 days.
Reheat in a skillet over medium heat.
*If you want to switch it up, sub the tofu with 1 cup of your favorite animal protein or more veggies. *Sub rice with quinoa or cauliflower rice for a lighter meal :)