Make a center in the wok, such that the rice moves to the side of the wok.Let the fried rice sit in the wok for a minute or 1 ½ minutes so that the bottom gets slightly charred.Next add the day-old rice into the pan and mix well, until all the rice is nicely coated with the sauce.Add the tofu and saute for another 30 seconds to a minute.Add the sauce and saute for 30 seconds.Next add the green peas, carrots and green beans(optional), saute’ for about 2 to 3 minutes.After 2 to 3 minutes, once the oil is heated, add the minced ginger and garlic, and saute with a wooden spoon for about 15-20 seconds. In the same wok, at medium to high heat, add the vegetable oil.You will cook for a total of about 12 minutes until all sides are browned. After 2 to 3 minutes, once the oil has heated, add the tofu, lay them flat and cook the tofu on each side for about 3 to 4 minutes or until nicely light brown in color. In a wok, on medium to high heat, add the vegetable oil.Add the tofu pieces and cover with the cornstarch mixture.In a medium shallow plate or bowl, add the cornstarch, salt and pepper, and whisk to combine.In a small bowl, combine all the ingredients, mix and set it aside.I will post a lunch recipe every week, so I hope you enjoy this series! I hope you like this recipe and if you do try it, please do not forget to tag #thejamlab on Instagram, and/or leave a comment on this blog post. I vary depending upon the mood of the kids. You can scramble an egg in the fried rice, and add peanuts as well. Schezwan sauce or chutney that I get from the Indian grocery store.Rice vinegar, I use Mirin from the grocery store.It is just the right amount of saltiness. Soy sauce, I use the low sodium tamari sauce because that is what I like.The main ingredients of the sauce that I prepare are: They warm it up at school in the microwave and it makes for a healthy and fulfilling lunch. I pack their lunches the day before, making it super easy for us in the morning to simply pack it in their lunch bags. Once you prepare the day-old rice, the dish comes together within 30 minutes. I use basmati rice, or long grained rice for making this dish, as it gives the best results. I cook rice a day in advance, and keep it in the fridge to take out all the moisture from the rice. This fried rice has been on repeat for a few weeks now. My son loves a boiled egg with his fried rice that is generously covered with salt and black pepper. My kids LOVE taking this fried rice to school. The extra firm tofu holds its shape well and stays well in the lunch box too. I use extra firm tofu from the brand House Foods Organic Tofu, that is readily available in any grocery store. The Schezwan sauce can be made at home, but this is of utmost convenience when you have limited time to make meals for your family. The Schezwan sauce is linked here as well. I get the Schezwan sauce from the Indian grocery store to prepare this Schezwan Tofu Fried Rice that my kids are so fond of. In the United States, in 2022, we are lucky that we have access to these ingredients in the Indian grocery stores. When my mother wanted to prepare Indo-Chinese cuisine at home, she would typically get the Schezwan sauce from a nearby restaurant that served the sauces, to-go. Growing up, we would love the Schezwan dishes in the Indo-Chinese restaurants, because they were spicy, tasty and hit the right notes on the palate. Schezwan sauce, typically an Indo-Chinese concoction, made typically with dried red chile peppers, schezwan peppers, ginger, garlic, sesame oil, a bit of sugar, soya sauce and rice vinegar, is a common ingredient in Indo-Chinese cuisine. It was the amalgamation of Chinese ingredients like soya sauce, and rice vinegar, with Indian aromatics like ginger, garlic and green chillies that created this cuisine, popularly known as Indo-Chinese cuisine, that is beloved all over India for years now. Indo-Chinese cuisine originated in India towards the end of the 19th century, going into the 20th century, when Chinese Hakka immigrants immigrated to India, namely the city of Kolkata, in the eastern part of India, for work. A dish that I loved and still love to date. Schezwan Paneer Fried Rice was a popular dish that I grew up eating in Mumbai. This dish is vegan(if you do not add the egg), healthy, nutritious and filling, and makes for a very tasty lunch! The first recipe I will be sharing is Schezwan Tofu Fried Rice.
#Tofu fried rice series
I am starting a new School Lunch Series for my blog, where I will showcase school lunches that are popular with my kids, and that they enjoy taking to school.
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