Vegan Fried Tofu with Loaded Garden Rice
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Vegan Fried Tofu with Loaded Garden Rice

Vegan Fried Tofu with Loaded Garden Rice

with Sweet Chili Katsu Sauce

Tender tofu transforms into the star of the show in this satisfying dinner. First, it's tossed in a mix of flour and cornstarch and pan-fried, transforming into a golden, crispy-crunchy treat with pillowy soft interior. Fragrant fried rice, bejeweled with tender-crisp carrots and sparkling sweet peas and scallions, provides a fittingly tasty place to nestle the tofu. Finish with a drizzle of a tangy, sweet, and savory katsu sauce and sprinkling of scallion greens.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit


(Contains Soy)

1 unit

Yellow Onion

6 ounce


2 unit


¾ cup

Jasmine Rice

1 unit

Pho Concentrate

½ cup


(Contains Wheat)

2 tablespoon


4 ounce


1 tablespoon

Sesame Oil

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

4 tablespoon

Katsu Sauce

(Contains Soy, Wheat)

2 tablespoon

Hoisin Sauce

(Contains Soy, Wheat)

1 ounce

Sweet Thai Chili Sauce

(Contains Soy)

Not included in your delivery

2 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories1070 kcal
Fat36 g
Saturated Fat5 g
Carbohydrate152 g
Sugar36 g
Dietary Fiber6 g
Protein26 g
Cholesterol0 mg
Sodium2710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Large Pan
Paper Towel
Medium Bowl



• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Halve, peel, and finely dice half the onion (whole onion for 4 servings). Trim, peel, and quarter carrots lengthwise; then thinly slice crosswise into quarter-moons.

Cook Rice

• Heat a drizzle of oil and half the sesame oil (you’ll use the rest later) in a medium pot (large pot for 4 servings) over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant, 1-2 minutes. • Add rice, stock concentrate, 1 cup water (2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until Step 6.

Cook Veggies

• Heat a drizzle of oil in a large pan over medium heat. Add onion, carrots, and a pinch of salt; stir to combine. Cover and cook, stirring twice, until lightly browned and almost tender, 5-7 minutes. • Uncover and stir in peas and 1⁄4 cup water. Cook, stirring occasionally, until veggies are tender and water has completely evaporated, 1-2 minutes. Taste and season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.

Start Tofu

• Halve tofu crosswise, then halve each piece horizontally through the middle to make four thinner squares (eight squares for 4 servings). Pat dry with paper towels; season all over with salt and pepper. • In a medium bowl, whisk together flour, cornstarch, 1⁄2 tsp salt, and a pinch of pepper. Whisk in 1⁄3 cup cold water (2⁄3 cup for 4). TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter- like consistency.

Finish Tofu

• Heat a 1⁄2-inch layer of oil in pan used for veggies over medium-high heat. • Add tofu to bowl with batter. Gently turn to evenly coat on all sides. • Once oil is shimmering, add coated tofu to pan. Cook until golden brown, 2-3 minutes per side. • Transfer to a paper-towel-lined plate.

Finish Rice

• Once rice is done, add veggies, soy sauce, half the scallion greens, and remaining sesame oil to pot. Stir to combine. Taste and season with salt and pepper if desired.

Finish & Serve

• In a second medium microwave-safe bowl, combine katsu, hoisin, chili sauce, and 1 tsp water (2 tsp for 4 servings). Microwave until warm, 20-30 seconds. • Halve each piece of tofu diagonally. • Divide rice between bowls and top with tofu. Drizzle with sauce and sprinkle with remaining scallion greens. Serve.

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