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  • Prep-time: / Ready In:
  • Makes 8 to 9 cups

This plant-based take on a comfort-food favorite skips the oil without skimping on flavor. Start by pressing a block of tofu to remove excess moisture, and then marinate it in an easy ginger-garlic sauce that packs in tons of savory flavor. Crisping up the tofu cubes in a skillet creates a delicious, firm texture that you can really sink your teeth into and pairs perfectly with the tender veggies. While you have creative license to add whatever fresh produce your heart desires, the classic homestyle combo of frozen peas and carrots will never fail to delight your taste buds. Mix everything into cooked brown jasmine rice, and stir in the excess tofu marinade to blend all the elements together. Enjoy this dish on its own or add some sautéed Chinese greens on the side for a veggie-fueled feast.

For more vegan Chinese recipes, check out these tasty ideas:


  • 1 12-oz. package firm or extra-firm tofu, drained
  • 2 tablespoons brown rice vinegar
  • 6 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon sea salt
  • ½ teaspoon ground turmeric (for color)
  • 2 cups dry brown jasmine rice, rinsed and drained
  • 1 cup thinly sliced scallions
  • 1 cup frozen green peas and carrots mix, thawed


  1. Place tofu between paper towels; add a weight on top and press 15 minutes. Slice tofu crosswise into ¼-inch-thick slabs.
  2. For marinade, in a shallow container whisk together the next five ingredients (through turmeric) and ¼ cup water. Place tofu in marinade, turning to coat; let stand 20 minutes. Reserve marinade. Meanwhile, cook rice according to package directions.
  3. Heat an extra-large nonstick skillet over high. Place tofu in a single layer in hot skillet. Cook 4 to 5 minutes per side or until lightly browned. Transfer tofu to a cutting board and let cool. Finely chop.
  4. Add tofu, scallions, peas and carrots, and reserved marinade to the cooked rice; mix well. Heat through over medium, stirring occasionally. Taste and adjust seasoning. Serve warm.

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Kristy Anderson3 months ago
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This was a little bland. I didn’t have any excess marinade which may have been part of the problem.

Gotta Eat4 weeks ago
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It needs some tamari or soy sauce..vegan oyster sauce – even if just a bit – and chili flakes.


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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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