For the Sauce
- 1/2 cup vegetable stock
- 2 tsp cornstarch
- 1 tbsp soy sauce (use gluten-free tamari or coconut aminos for gluten-free)
For the Fried Rice
- 2 tsp toasted sesame oil (use water or broth for oil-free)
- 1 350 g package firm or extra-firm tofu (option to press for 20–30 minutes, see notes)
- 1 red pepper, diced
- 1 jalapeno, diced
- 3 cloves garlic, minced
- 2 tsp curry powder
- 6 scallions (green onions), green parts only, chopped
- 3/4 cup raw cashews
- 2 cups cooked brown rice (preferably cooked and chilled overnight)
- cilantro for serving
- Mix the vegetable stock, cornstarch and soy sauce in a small dish and set aside.
- In a large wok or frying pan, heat the sesame oil over medium-high heat then add the tofu, garlic, red pepper and jalapeño. Cook, stirring often for about 10 minutes until the tofu starts to brown.
- Add the curry powder, stir to combine.
- Add the cashews and green onion and cook for a few more minutes until the onions are wilted.
- Add the vegetable stock mixture then stir in the cooked brown rice. Spread the mixture evenly across the pan then let it sit for a few minutes without stirring. This helps it get nice and brown on the bottom! Mix the brown bits back in, repeating once or twice.
- Serve right topped with fresh cilantro, if desired. Leftovers may be stored in a sealed container in the fridge for up to 4 days.
The cornstarch helps the sauce thicken and gives the dish that fried rice-feel. You can definitely leave it out if you prefer or it can be substituted with arrowroot powder.
To press tofu, wrap it in a dish towel and place on a plate. Place a heavy object on top of it and let sit for 20-30 minutes to press out excess water. Alternatively, use a tofu press. Full instructions on pressing tofu here.
Farro or quinoa can be used instead of rice. Peanuts can be used instead of cashews. Tempeh or chickpeas can be used instead of tofu. Additional veggies may include peas, corn, zucchini, broccoli or carrots.
Fried rice is best made with cooked and completely chilled farro, ideally refrigerated overnight. Warm rice doesn’t fry as well and tends to clump in the pan.
- Serving Size: 1
- Calories: 348
- Fat: 16
- Carbohydrates: 39
- Fiber: 4
- Protein: 18
Keywords: cashew fried rice, tofu fried rice, vegan fried rice