0 (0)

Mains, Rice, Saute and Stir-Fry, Vegetables, Vegetarian

Garlic fried rice bowl with baked marinated tofu and stir-fried vegetables

Garlic fried rice bowl with baked marinated tofu and stir-fried vegetables
Ricardo DeAratanha / Los Angeles Times

There was a time when whole-grain rice meant one thing: brown rice, long grain or short. Eventually brown basmati hit the market, but those choices pale in comparison to what we can find on supermarket shelves and online today. Now ... Read more

Total time: About 1 hour | Serves 4

Baked marinated tofu

  • 1 (12- to 14-ounce) block of extra-firm tofu
  • 3 tablespoons tamari sauce, soy sauce can be substituted
  • 1/2 tablespoon minced fresh ginger
  • 1/2 tablespoon minced garlic (1 large clove)
  • 1/2 teaspoon cumin seeds, lightly toasted and ground
  • Pinch of cayenne, more to taste
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 1 tablespoon dark sesame oil
  • 2 tablespoons grapeseed or canola oil

Step 1Heat the oven to 375 degrees. Line a sheet pan with parchment paper.

Step 2Pat the tofu dry with paper towels. Cut the block into 4 equal pieces by cutting the block in half crosswise and lengthwise. Then cut the pieces in half laterally so that they are about 3/4 inch thick. You will have 8 pieces.

Step 3In a large, wide bowl, whisk together the tamari sauce, ginger, garlic, cumin, cayenne, honey, lime juice, sesame oil and grapeseed oil. Pat each piece of tofu with paper towels, then dip into the marinade, making sure to coat every side. Reserve the remaining marinade to use in the rest of the recipe.

Step 4Transfer the pieces to the prepared baking sheet and place in the oven. Bake until the edges are just beginning to color and the marinade sets on the surface of the tofu, about 15 minutes. Remove from the oven and set aside.

Garlic fried rice bowl with baked marinated tofu and stir-fried vegetables

  • Reserved tofu marinade
  • 1/2 teaspoon cornstarch
  • 3 tablespoons grapeseed or canola oil, divided
  • 5 1/2 cups cooked black, tawny or red rice (such as Mindanao black rice or Lundberg Black Japonica rice)
  • 3 to 4 teaspoons minced garlic
  • 2 teaspoons minced fresh ginger
  • 1 pound broccoli crowns, broken into small florets, which are then halved
  • 1 red pepper, cut into thin 2-inch long slices
  • 7 ounces fresh shiitake mushrooms (about 8 large mushrooms), tough stems removed and caps thinly sliced
  • Salt
  • Chopped fresh cilantro
  • Baked marinated tofu

Step 1Place the reserved marinade in a measuring cup, whisk briefly and divide into 2 portions. Stir the cornstarch into one of the portions and set aside.

Step 2Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the garlic and ginger. Stir-fry for no more than 10 seconds, then add the rice. Stir-fry the rice, pressing the rice into the wok or pan until it begins to stick, then scooping it up with the spatula and stirring, 4 to 5 minutes. Spoon into 4 large bowls or soup plates.

Step 3Return the wok over high heat and add the remaining oil. Add the broccoli and red pepper and stir-fry until crisp-tender, about 3 minutes. Add the shiitakes and stir-fry or until moist and tender, 1 to 2 minutes. Season with ¼ teaspoon salt, or to taste, and drizzle over the leftover marinade without cornstarch. Stir-fry for another minute or two to marry the flavors, then remove from heat. Spoon the vegetables over the rice.

Step 4Return the wok to the heat and add the tofu, placing it in a single layer. Heat the pieces until they begin to sizzle. Take the remaining marinade (stir to make sure the cornstarch hasn’t settled to the bottom), and drizzle it over the tofu, stirring gently until the tofu is glazed (be careful so the tofu doesn’t fall apart). Remove from heat.

Step 5Place two pieces of tofu in each bowl. Garnish with cilantro, and serve immediately.

Note: Stickier rice varieties like Mindanao Black Rice from the Philippines, Alter Eco’s Kao Deng Ruby Red Rice or Thai Purple Sticky rice are all good candidates for stir-fries like this. Use garlic fried rice as a side dish or base with any stir-fry or as a foundation for a rice bowl. If desired, scramble 1 to 2 beaten eggs into the fried rice at the end of cooking.


Keto Green Curry and Yogurt-Roasted Salmon
Keto Green Curry and Yogurt-Roasted Salmon

Garnish plate (đĩa rau sống)
Garnish plate (đĩa rau sống)

Whiskey Barrel punch
Whiskey Barrel punch

Risotto With Asparagus
Risotto With Asparagus

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

NoMad food truck collaboration burger with Curtis Stone
Acorn squash tamales
Shrimp with broccoli
Tossed Tuna Pasta