Easy to make ahead and reheat, this vegan fried rice is a great dish to prepare in advance of a busy week!
8 ounces firm tofu
salt & pepper
2 cloves garlic; minced
1 inch ginger root; peeled and grated
1 purple carrot; grated
1/2 cup edamame; shelled
1/2 cup canned pineapple; drained
3 cups cooked jasmine rice; cooled
3 tablespoons soy sauce
3 tablespoons dark soy sauce
2 scallions; thinly sliced
1/4 cup coriander; minced
Drain tofu and cut into bite-sized pieces. Place in between paper towels and press lightly to drain excess water from the tofu.
Heat a drizzle of olive oil over medium-high heat. When hot, add tofu slices and sear and golden brown, about 6 minutes per side. Season with salt and pepper. Transfer to a plate and set aside.
Meanwhile, reheat the pan over high heat and add an extra drizzle of oil if needed. When hot, saute garlic and ginger until fragrant, about 1 minute.
Then, add grated carrot, edamame, and pineapple; cook until slightly charred and softened, about 5 minutes. Toss and stir occasionally. Add rice and tofu; cook to reheat and soften, about 4 minutes. Then, stir in regular and dark soy sauce, scallions and coriander.
Serve while hot, with sesame seeds and more fresh herbs to top.