Asian Chimichurri Fried Rice
with tofu / bell peppers / broccoli
Aromatic chimichurri leftover from earlier in the week provides a ready-made sauce for this vegetarian fried rice. Load it up with veggies and tofu for a hearty meatless meal.
Smarts: As with any fried rice, feel free to customize this one with different vegetables or add a fried egg for extra protein.
Ingredients
- Tofu, extra-firm - 16 oz , chopped into small cubes or crumbled (vacuum-packed preferable)
- Broccoli - 8 oz , chopped
- Bell peppers, any color - 1 , chopped
- Soy sauce, low-sodium - 2 Tbsp + 1 Tbsp
- Vinegar, rice - 1 Tbsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Coleslaw mix - 10 oz
- Rice, cooked (leftover from Monday) - ~3 cups
- Asian Chimichurri (leftover from Monday) - ~1/2 cup
- Hot sauce (opt) - for serving
Prep
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Tofu - If tofu is packaged in water, press out liquid first, like in this video. Chop tofu into small cubes or use your hands to crumble it. (Can be done 1 day ahead)
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Broccoli / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
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Season tofu - Toss tofu with first portion of soy sauce, vinegar, and pepper.
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Make
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Heat a wok or deep saute pan over medium-high heat and add first portion of cooking oil. Add tofu to heated oil and stir fry until golden brown, 4 to 5 minutes. Transfer to a plate. Wipe out the pan and return it to the heat.
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Add second portion of cooking oil. Add broccoli and bell peppers to heated oil with a pinch of salt and stir fry for 2 to 3 minutes.
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Add coleslaw mix and continue to stir fry until vegetables are tender, 3 to 4 minutes more.
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Add rice, tofu, second portion of soy sauce, and chimichurri. Toss everything together and continue cooking until rice is heated through. Taste and season with some salt and pepper or some additional soy sauce, if needed.
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Divide fried rice among serving bowls and serve with hot sauce (if using). Enjoy!
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