BURNT GARLIC AND TOFU FRIED RICE

This Vegan Burnt Garlic and Tofu Fried Rice is a perfect accompaniment to complete your Indo-Chinese meal. The distinctive taste of burnt garlic really comes through without overpowering the delicate flavour of the vegetables and fragrant basmati rice.

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It doesn't take too long until I am craving something Indo-Chinese. When you don't have easy access to restaurants and takeaways serving this type of food, the best you can do is cook it at home (and probably healthier versions of it too). I've tried burnt garlic recipes previously but never in rice - so it was time to get back into the kitchen and give it a go! I decided on adding some crunchy tofu to the recipe to complement the mixed vegetables.

WHAT ARE THE INGREDIENTS FOR BURNT GARLIC AND TOFU FRIED RICE

Pre cooked basmati rice that has been left to cool

baked tofu - marinated in oil, salt, garlic powder, and black pepper.

a mixture of vegetables - we have used carrots and green beans

a mixture of soy sauce, vinegar and a pinch of sugar

plenty of spring onion

a bulb of garlic

HOW TO MAKE BURNT GARLIC AND TOFU FRIED RICE

Soak the rice early and cook then leave to cool. Prepare the other ingredients. First, you need to heat sesame oil in a wok and wait until it smoking. Add the chopped garlic and fry until it has turned brown. Add the chopped carrots and saute for a few minutes and then add the green beans and the spring onion whites. Once these have softened, you can add soy/vinegar/sugar mixture and the prepped tofu. Then add the pre cooked rice. Sprinkle with more spring onion. Then season to taste.

To stir-fry the rice, we used our Circulon Infinite 36cm Wok.

Since 1985 Circulon has been manufacturing cookware. Their unique patented feature is the series of raised circles that prolong the life of nonstick surfaces also known as the Total hi-low non-stick system.

They are the only cookware to brand to pioneer the First anodized non-stick cookware and exterior colour, the First to have completely dishwasher safe anodized cookware and the First hard anodized cookware for all stovetops. Circulon offers a lifetime guarantee on their pans with their #pansforlife.

The Circulon Infinite range is a stunning range of pots and pans in a range of sizes and designs. It incorporates the hi-low system, providing high resistance to abrasion from utensils. This also means that less oil is needed for cooking.



The unique shape of woks means that heat is distributed evenly for faster cooking. The sloping slides are great to prevent spillage - perfect for stir-fries and those recipes that require flash frying.

The wok is suitable for all hob types - including induction. A large diameter over 30cm means that there is plenty of room for your ingredients and stirring without fear of spilling out of the sides - great for larger families. The wok with its stainless steel lid is dishwasher and oven safe. This is perfect for those recipes that require stovetop-to-oven cooking as it reduces the amount of washing up later!

The Infinite range comes with a Hard Anodised body. According to Circulon, anodised aluminum is aluminum hardened by an electrochemical process. The benefits of this are that the pan has increased hardness and durability whilst retaining the lightweight nature of aluminum (I was impressed by how heavy duty the pan looks but was actually light). It also allows for even heat distribution and reduces hot spots. The coating is also non-porous so the flavour of the food is not absorbed into the pan. This is great for us as we tend to cook quite strong flavoured food. The non-stick finish is also free from toxic chemicals like PTFE and PTOA

I could really feel the difference in cooking in this wok. Not once was I worried about the vegetables sticking to the bottom of the wok even when the oil was smoking hot. The pan was also very easy to clean after - just a bit of soap and sponge was enough.

It also helps that the wok and its gorgeous black hard anodised body are easy on the eye!

If you are now convinced that the Infinite Wok is something that your kitchen needs, then the Wok is currently available on the Circulon website.

You may want to see our other Indo-Chinese Recipes

Chilli Paneer


Masala Mogo/Cassava


Baked Sesame Vegetable Spring Rolls


Soya Veg Manchurian


Schezwan/Sichuan Potatoes

BURNT GARLIC AND TOFU FRIED RICE

Have you made our Burnt garlic and tofu fried rice?

Excellent! Glad you liked our recipe, I hope you have taken a quick pic of it. Now share a pics on our social media Facebook, Instagram or Pinterest using a hashtag #jcookingodyssey or tag us @jcookingodyssey. We are thrilled to see a recreation of this delicious rice.

burnt garlic rice, tofu, fried rice, indo-chinese , vegan , plant based

Lunch, Dinner

Indo-Chinese

Yield: 4

Author: Hayley Dhanecha

Burnt Garlic and Tofu Fried Rice

This Vegan Burnt Garlic and Tofu Fried Rice is a perfect accompaniment to complete your Indo-Chinese meal. The distinctive taste of burnt garlic really comes through without overpowering the delicate flavour of the vegetables and fragrant basmati rice.

prep time: 30 Mcook time: 10 Mtotal time: 40 M

ingredients:

Fried rice

• 4 cups cooked basmati rice 
• 1 small bulb garlic roughly chopped
• 3 TBSP toasted sesame oil
• 1 cup diced carrots and green beans
• 1/4 cup spring onion chopped
• 2-3 TBSP soy sauce
• 1 TBSP vinegar 
• Pinch of sugar
• Salt to taste
• Freshly ground black pepper

Baked Tofu

• 1 packet firm tofu
• salt to taste
• Freshly ground black pepper
• 1/2 tsp. Garlic powder
• 1 TBSP.Corn flour
• 1 TBSP. Oil

instructions:

How to cook Burnt Garlic and Tofu Fried Rice

Baked Tofu

1. Drain the water from the tofu completely and cut it into small pieces.
2. Preheat the oven to gas mark 6,400F or 200C.
3. In a bowl add tofu pieces, salt, pepper, garlic powder, and corn flour.
4. Mix gently and add oil.
5. Arrange the marinated tofu pieces on a baking tray and bake it for 30 minutes or until lightly brown and crispy outside.

Fried rice

1. In a wok heat sesame oil until it smokes.
2. Add chopped garlic and fry it till dark brown.
3. Add white parts of spring onion and carrots and stir fry for a couple of minutes.
4. Then add green beans and cook further for a minute or so and follow with baked tofu. 
5. In a small bowl mix soy sauce, vinegar and sugar, mix it well.
6. Add soy suave mixture and cook another 40 seconds.
7. Tip in cooked rice and green parts of spring onion and stir gently.
8. Season with the salt and black pepper.
9. Serve HOT.

NOTES:

We have used basmati rice, but one can use any.
To get the best result cook rice early, cool it and keep it in the fridge for a couple of hours.
Although sesame oil gives the best flavour, you can use any other oil.

Recommended Products:

Soy Sauce

Tofu Press

Sesame Oil

Calories
378.61

Fat (grams)
15.51

Sat. Fat (grams)
2.04

Carbs (grams)
51.51

Fiber (grams)
2.57

Net carbs
48.94

Sugar (grams)
1.92

Protein (grams)
8.15

Sodium (milligrams)
866.70

Cholesterol (grams)
0.00

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

https://www.jcookingodyssey.com/2019/07/burnt-garlic-tofu-fried-rice.html

All rights reserved -2010-2019 Jagruti's Cooking Odyssey

Created using The Recipes Generator

Disclaimer- I was sent the Circulon infinite 36cm wok for an unbiased review and not told or paid to write anything positive. All thoughts and opinions are my own. Thank you Circulon team.


































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