37min 4 ppl
Vegan Chahan
24 minutes
4 people
Medium31–60 min or 7–12 steps
24 min · 7 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 16g
Carbs 58g
Fats 14g
About this dish
Day-old rice fried until every grain separates, tossed with turmeric-golden crumbled tofu, carrot and a last-minute hit of sesame oil. A plant-based take on the dish every Japanese diner cooks to order in under ten minutes flat.
Allergy Info
Gluten, Soya, Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- Carrotsdiced80 g
- Spring onionssliced3
- Garlic clovesminced2
Plant Proteins
- Firm tofupressed and crumbled300 g
Dried Goods
- Cooked short-grain rice600 g
Spices & Seasonings
- Turmeric powder2 g
- White pepper2 g
- Salt3 g
Oils & Condiments
- Soy sauce30 ml
- Sesame Oil15 ml
- Vegetable Oil20 ml
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Dice the carrots, mince the garlic, and slice the spring onions.
Approx. 6 minutes
2
Heat half the vegetable oil in a wok and stir-fry the crumbled tofu with the turmeric for 3 minutes until golden and dry.
Approx. 4 minutes
3
Push the tofu aside, heat the remaining oil, and stir-fry the carrots for 3 minutes until softened.
Approx. 3 minutes
4
Add the garlic and stir-fry for 1 minute until fragrant.
Approx. 2 minutes
5
Add the rice, breaking up any clumps, and stir-fry for 4 minutes until every grain is separate and hot.
Approx. 4 minutes
6
Add the soy sauce, sesame oil, white pepper and salt, and toss for 2 minutes to combine with the tofu.
Approx. 2 minutes
7
Stir through the spring onion and serve immediately.
Approx. 3 minutes
