Asparagus Fried Rice with Peanut Tofu
Makes 3-4 Servings
**To press tofu, roll the block in a clean, absorbant kitchen towel, and let it sit under something heavy, such as a wooden cutting board, for about 20 minutes. This helps to remove excess liquid in order to help the tofu crisp up during the cooking process. Then cube the tofu.
Make the sauce by whisking all sauce ingredients together in a medium bowl, and set aside.
Heat 1 Tbsp. oil in the non-stick pan over medium heat. Add tofu in a single layer as well as a generous pinch of salt. Let cook until golden brown, then flip. Repeat on all sides until tofu is crispy and golden brown. Drizzle in a splash of soy sauce, and let the tofu absorb the sauce. Remove tofu from heat, and toss in the bowl with the peanut sauce. Set aside.
Add the rest of the neutral oil to the pan, and keep the burner on medium heat. Add the whites of the green onion, and sauté 30 seconds. Add garlic, and sauté another 30 seconds. Then, add the asparagus, and stir fry for about 5 minutes until it is bright green, slightly browned, and softened but still firm.
Add the green sections of green onion, the rice, the sugar and the 3 tsp. soy sauce to the pan, and mix. Allow rice to fry on one side, undisturbed, for about 3 minutes until slightly golden. Then, begin to stir fry the rice, adding more oil if needed. After about a minute or two cooking, add the sesame oil. Add more soy sauce to taste, but it does not need a lot as the tofu packs a lot of flavor.
Once rice is slightly caramelized/fried, divide it in bowls.
Turn the burner to low heat, and add the tofu tossed in sauce. Mix in the pan for about 30 seconds to warm and thicken the sauce. Top the rice with the warmed peanut tofu. Then, top with any extra sliced green onion, red pepper flakes, and crushed peanuts or sesame seeds.
For the Rice:
12 oz. block extra firm tofu, pressed + cubed**
1 bunch asparagus, cut into 1.5 in. segments (can sub green beans when in season)
2 c. cooked rice (room temp + preferably 1-2 days old)
1 bunch green onions (whites thinly sliced, greens cut into 1 in. pieces)
3 cloves garlic, minced
2-3 Tbsp. neutral oil, such as safflower oil, divided (can sub olive oil)
3 tsp. soy sauce or coconut aminos plus more to taste
1 Tbsp. coconut sugar or brown sugar
1 Tbsp. sesame oil
For the Peanut Sauce:
1/2 c. creamy peanut butter
3 Tbsp. soy sauce or coconut aminos
Juice from 1/2 lime OR 1 Tbsp. rice vinegar
1 Tbsp. sesame oil
3 Tbsp. honey, agave or maple syrup
1/2 tsp. ground ginger
Red pepper flakes + crushed peanuts or sesame seeds, for serving
Non-stick 12 in. frying pan
Whisk + small bowl
20 minute prep time
20 minute cook time
Vegetarian, vegan friendly, gluten-free, refined-sugar free, dairy-free
This season of life has been BUSY. I’m sure a lot of you can relate. If you can relate, you should make this rice. You can batch cook a bunch of rice at the beginning of the week to make this all week long. It’s quick, it’s easy, it’s healthy, it’s satisfying, and most importantly, it’s delicious. Now that I’ve made it multiple times, my husband won’t settle for anything but fried rice for dinner. You can sub out asparagus for whatever you’ve got (I just recently made it with kale and red onion!). Don’t skip the sugar, ya’ll. It’s what makes the fried rice taste like fried rice and caramelized and golden and delicious. Disclaimer: it’s also great reheated for lunch the next day.