Chinese Ginger Fried Rice with Hoisin Glazed Tofu

Chinese Ginger Fried Rice with Hoisin Glazed Tofu

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



  • 1 brown onion, thinly sliced
  • 1 Tbsp finely grated ginger
  • 2 cloves garlic, minced
  • 2 carrots, grated
  • 1 pack Chinese rice spices
  • 250g frozen peas
  • 2 packs pre-cooked rice
  • 2 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp vinegar


  • 600g tofu, diced 1cm
  • 2 Tbsp cornflour
  • 100g hoisin glaze


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


  1. Prep veggies. Prep onion, ginger, garlic and carrots 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 carrots, 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 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 2582 kj
617 kcal
Protein 30.4g
Carbohydrate 62.7g
Fat 21.5g