Chinese Ginger Fried Rice with Hoisin Glazed Tofu

Chinese Ginger Fried Rice with Hoisin Glazed Tofu

Ready in 30 minutes Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 19, 2020.



  • 1/2 brown onion, thinly sliced
  • 2 tsp finely grated ginger
  • 1 clove garlic, minced
  • 1 carrot, grated
  • 1 pack Chinese rice spices
  • 150g frozen peas
  • 1 pack pre-cooked rice
  • 1 Tbsp soy sauce
  • 2 tsp sesame oil
  • 2 tsp vinegar


  • 300g tofu, diced 1cm
  • 1 Tbsp cornflour
  • 50g hoisin glaze


  • 1/2 bunch coriander, leaves picked
  • 1 spring onion, thinly sliced
  • 50g mesclun
  • Remaining hoisin glaze
  • 100g mung bean sprouts
  • 15g sesame seeds
  • Pinch of garlic chilli blend (optional)


  1. Prep veggies. Prep onion, ginger, garlic and carrot and set aside.
  2. Cook rice. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion for 2 minutes, until softened. Add ginger, garlic and Chinese rice spices and cook for 1 minute, until fragrant. Add carrot, peas and rice to pan and cook for 3-4 minutes, until rice is warmed through and peas are tender. Stir through soy sauce, sesame oil and vinegar. Season to taste with salt and pepper and cover to keep warm.
  3. Prep & cook tofu. Prep tofu and toss in a bowl with cornflour and 1/2 tsp salt. Heat a drizzle of oil in a medium, non-stick fry-pan on high heat. Cook tofu for 6-8 minutes, tossing every few minutes, until golden brown and crisp all over. Add first measure of hoisin glaze to pan and toss to coat tofu.
  4. Prep coriander & spring onion.
  5. Serve rice and mesclun with tofu and remaining hoisin glaze. Top with remaining garnishes.

Nutritional Information

Energy 1949 kj
466 kcal
Protein 22.1g
Carbohydrate 46.6g
Fat 17.2g