Killer Veggie Fried Rice with Tofu & Baby Corn
Killer Spice
4
15 minutes
15 minutes
319
Cajun
This vibrant Cajun Tofu and Rice Stir-Fry is a delightful blend of textures and flavors, featuring crispy tofu, tender baby corn, and earthy mushrooms, all tossed in a savory sauce infused with Lookout Cajun Spice Blend. It’s a perfect weeknight meal that’s quick to make and sure to impress family and friends!
Ingredients
- 1 block extra-firm tofu, drained and pressed
- 2 cups cooked rice, preferably day-old
- 1 cup baby corn, sliced in half lengthwise
- 1 cup mushrooms, sliced (shiitake or button mushrooms work well)
- 2 stalks green onion, sliced
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon Lookout Cajun Spice Blend
- 1 teaspoon Sting Honey Habanero Spice
- 1 tablespoon black sesame seeds
Directions
- Begin by cutting the drained tofu into 1-inch cubes. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
- Once the oil is hot, add the tofu cubes and sauté until golden brown and crispy on all sides, about 8-10 minutes. Stir occasionally to ensure even cooking.
- Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Stir in the sliced mushrooms and baby corn, cooking for 3-4 minutes until the mushrooms are tender and the baby corn is heated through.
- Sprinkle the Lookout Cajun Spice Blend and Sting Honey Habanero Spice over the vegetable mixture, stirring well to combine and coat everything evenly.
- Pour in the soy sauce and the remaining tablespoon of sesame oil, stirring to combine all the flavors together. Cook for another 2 minutes to heat through.
- Add the cooked rice to the skillet, using a spatula to break up any clumps. Toss everything together, cooking for another 3-5 minutes until the rice is heated through and well combined with the veggies and spices.
- Remove from heat and garnish with sliced green onions and black sesame seeds before serving.