Vegan fried rice

INGREDIENTS
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

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)
• 4-6 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
• 3-4 cups cooked and cooled long grain rice, I use (1 cup raw) brown rice

METHOD

1. Mix all the sauce ingredients together in a small bowl, set aside.
2. If using tofu, cube it and place it in a medium size bowl. Pour 2 tbsp of soy sauce (or tamari) over it. Mix well, allow it to marinate for 30 minutes or so, spooning the soy sauce over the exposed pieces now and then.
3. If you intend to fry (rather than bake) your tofu, you could give it a light dusting (a small sieve or teas strainer is good for that) of cornstarch / cornflour just before frying.

INSTRUCTIONS

For full instructions you can go to : https://www.lazycatkitchen.com

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