---
title: Vegan Fried Tofu with Loaded Garden Rice
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-fried-tofu-with-loaded-garden-rice-62fba53cffcf7562ac097096
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Hard
allergens:
  - Soy
  - Wheat
  - Sesame
tags:
  - Vegan
  - Spicy
  - Veggie
rating: 4.0
rating_count: 892
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many enjoyed the tasty loaded garden rice, though some found the sauce too sweet or overpowering.
  - theme: Ease of prep
    text: Several noted it was time-consuming and messy to prepare, especially frying the tofu.
nutrition:
  calories: 1100
  protein: 32
  fat: 37
  saturated fat: 5
  carbohydrates: 149
  sugar: 37
  fiber: 11
  sodium: 2480
  potassium: 810
  calcium: 350
  iron: 6.8
image: "https://images.recipes.furrysalamander.com/Tofu%20Recipes/vegan-fried-tofu-with-loaded-garden-rice.avif"
---

Wash and dry all produce. Trim and thinly slice @scallions{4%unit}, separating whites from greens. Halve, peel, and finely dice half of the @onion{1%unit} (whole onion for 4 servings). Trim, peel, and quarter @carrot{12%oz} lengthwise; then thinly slice crosswise into quarter-moons.

Heat a drizzle of @cooking oil{4%tsp} and half of the @sesame oil{2%tbsp} (you will use the rest later) in a #medium pot{} over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant, 1–2 minutes. Add @jasmine rice{1.5%cup}, @Pho Stock Concentrate{2%unit}, @water{1%cup} (2 cups for 4 servings), and a pinch of @salt{}. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until Step 6.

Heat a drizzle of oil in a #large pan{} over medium. Add the diced onion, carrots, and a pinch of @salt{}; stir to coat. Cover and cook, stirring twice, until almost tender to the bite, 5-7 minutes. Uncover, stir in @peas{8%oz} and ¼ water. Cook until all liquid has evaporated and vegetables are just tender, 1-2 minutes. Season with @black pepper{}. Transfer to a plate, then wipe the pan clean.

Halve @tofu{2%unit} crosswise, then cut each cucumber slice horizontally to make four thinner pieces (8 for 4 servings). Dry with plat paper. In a #medium bowl{}, whisk @flour{1%cup}, @cornstarch{4%tbsp}, ½ teaspoon salt, and a pinch of black pepper. Whisk in ⅓ cup cold water until it looks like thick pancake batter. TIP: If it appears too goo, add a few drops of cold water.

Heat a ½-inch layer of @cooking oil{4%tbsp} in that same large pan over an even pan over medium heat. When shimmering, dip the tofu into the batter to fully coat two, then place each in the pan. Cook until golden and very crunchy on all sides, about 2-3 minutes per spatula. Transfer.

Stir the vegetables, @soy sauce{4%tbsp}, half the scallions, remaining sesame oil into the rice. Season again if you want pepper.

Open the noodle sauce instead: in a medium microwave plate or bowl, combine @katsu sauce{8%tbsp}, @hoisin sauce{4%tbsp}, @Sweet Thai Chili Sauce{2%oz}, and @water{1%tsp}. Cover and reheated for 20-30 seconds. Slash existing tofu horizontally, etc. Plates.