GERD Friendly Vegan Tofu Fried Rice

Total time40 min

Prep time20 min

Cook time20 min

4.7

(27)

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Ingredients

4 servings

14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
4 tbsp soy sauce
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp sriracha (optional)
Can be omitted
sriracha
3 tbsp neutral oil, divided
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tbsp fresh ginger, minced
3 scallions, white and green parts separated, thinly sliced
Ingredient note
Scallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
1 cup frozen peas and carrots, thawed
4 cups cooked white rice, day-old and cold
¼ tsp white pepper
Ingredient note
White pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid white pepper, please tap it and change its rating to Red.
2 tsp sesame oil

For serving

2 scallions, green parts only, thinly sliced (optional)
Ingredient note
Scallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
1 tsp sesame seeds (optional)

Instructions

1
In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp sesame oil, rice vinegar, and sriracha (if using) to make the sauce. Set aside.
2
Heat 1½ tbsp neutral oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the tofu cubes in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deep golden and release easily from the pan. Flip and cook for another 2–3 minutes, until golden on the second side. Transfer to a plate and set aside.

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