---
title: "Vegan Fried Tofu with Loaded Garden Rice: Sweet Chili Katsu Sauce"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-fried-tofu-with-loaded-garden-rice-62fba53cffcf7562ac097096
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Hard
allergens:
  - Soy
  - Wheat
  - Sesame
tags:
  - Vegan
  - Spicy
  - Veggie
  - Asian-inspired
  - Comfort Food
rating: 4.0
rating_count: 892
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many enjoyed the tasty loaded garden rice, though some found the sauce too sweet.
  - theme: Texture
    text: The crispy tofu was a hit, but some struggled with the batter sticking or becoming soggy.
image: "https://images.recipes.furrysalamander.com/vegan-fried-tofu-with-loaded-garden-rice.avif"
---
Wash and dry all produce. Trim and thinly slice @scallions{4%unit}, separating whites from greens. Halve, peel, and finely dice half the @onion{1%unit}. Trim, peel, and quarter @carrot{1%unit} lengthwise, then thinly slice crosswise into quarter-moons.

Heat a drizzle of @cooking oil{3%tbsp} and half the @sesame oil{1%tbsp} in a #medium pot{} over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant ~{1-2%minutes}. Add @jasmine rice{1%cup}, @pho stock concentrate{1%unit}, @water{1%cup}, and a pinch of @salt{1%tsp}. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ~{15-18%minutes}. Keep covered off heat until step 6.

Heat a drizzle of cooking oil in a #large pan{} over medium heat. Add remaining onion, carrots, and a pinch of salt; stir to combine. Cover and cook, stirring twice, until lightly browned and almost tender ~{5-7%minutes}. Uncover and stir in @peas{1%cup} and ¼ cup water. Cook, stirring occasionally, until veggies are tender and water has completely evaporated ~{1-2%minutes}. Taste and season with salt and @black pepper{½%tsp}. Turn off heat; transfer to a plate. Wipe out pan.

Halve @tofu{14%oz} crosswise, then halve each piece horizontally through the middle to make four thinner squares. Pat dry with paper towels; season all over with salt and pepper. In a #medium bowl{}, whisk together @flour{2%tbsp}, @cornstarch{2%tbsp}, ½ tsp salt, and a pinch of pepper. Whisk in ⅓ cup cold water until mixture reaches a pancake-batter-like consistency.

Heat a ½-inch layer of cooking oil in the pan used for veggies over medium-high heat. Add tofu to bowl with batter. Gently turn to evenly coat on all sides. Once oil is shimmering, add coated tofu to pan. Cook until golden brown ~{2-3%minutes} per side. Transfer to a paper-towel-lined plate.

Once rice is done, add veggies, @soy sauce{2%tbsp}, half the scallion greens, and remaining sesame oil to pot. Stir to combine. Taste and season with salt and pepper if desired.

In a second #medium bowl{}, combine @katsu sauce{2%tbsp}, @hoisin sauce{1%tbsp}, @sweet thai chili sauce{2%tbsp}, and 1 tsp water. Microwave until warm ~{20-30%seconds}. Halve each piece of tofu diagonally. Divide rice between bowls and top with tofu. Drizzle with sauce and sprinkle with remaining scallion greens. Serve.