Vegan Fried Rice

lazycatkitchen.com

Sheila Harris

subheading: SAUCE:

2 tbsp soy sauce or tamari (if GF)

2 tbsp rice wine vinegar

1 tbsp mirin or 2 tsp maple syrup

2 tsp Sriracha sauce, more to taste

2 tsp toasted sesame oil

1 small garlic clove, grated finely

2 tsp grated ginger, adjust to taste

subheading: REMAINING INGREDIENTS:

200 g / 7 oz firm or extra firm cotton tofu*, pressed (I recommend smoky tofu)

2 tbsp soy sauce or tamari (if GF)

2 tbsp cornflour / cornstarch (optional)

4 to 6 tsp neutral tasting oil (I used rice bran oil)

200 g / 7 oz kale or tenderstem broccoli, chopped into equal size pieces

100 g / 3.5 oz sugar snap peas or mangetout, sliced into equal size pieces

1 carrot, sliced thinly

1 ear of corn, kernels shaved off with a sharp knife

2 spring onions, sliced thinly

3 to 4 cups cooked and cooled long grain rice, I use (1 cup raw) brown rice

Directions at lazycatkitchen.com

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