Vegan Fried Rice

Vegan Fried Rice

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  • 2 tablespoons tamari, plus additional for serving
  • 2 tablespoons mirin
  • 1 tablespoon peanut butter
  • 1 tablespoon brown sugar
  • 2 tablespoons sesame oil, divided
  • 1 cup diced baked tofu
  • 1 cup mixed diced seasonal vegetables (carrots, peas, chopped leafy greens, etc.)
  • 1/2 cup diced water chestnuts
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 4 cups cold cooked brown rice
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped peanuts


Combine tamari, mirin, peanut butter and sugar in a small bowl. Add enough water to make smooth; set aside.

Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add tofu, diced vegetables, water chestnuts, ginger and garlic; stir fry until tofu is crispy, 3 to 4 minutes.

Add remaining oil and rice to the wok and stir fry, breaking up rice with a spatula, until it’s heated through, about 2 minutes. Add cilantro and peanuts; toss to incorporate. Pour reserved sauce around the edges of the wok and toss to combine. Serve immediately with additional tamari for seasoning.

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