Active time: 15 minutes Total time: 1 hour, 5 minutes
You’ll be getting about 1/3 of the recommended daily value of protein and 20% of your fiber for the day in this whole-grain fried rice studded with veggies and tofu. Using the ingenious “pot-in-pot” method, the vegetables and tofu are cooked in the bottom of the pot while the rice cooks in a small baking dish on a trivet above. You’ll need a 1 1/2-quart (1.42L) metal pan that fits in the pot and a trivet with 2-inch (5-cm) high legs for this recipe (both are available online).
Instant Pot Tofu and Vegetable Fried Rice
Ingredients
- 2 tablespoons canola oil
- 3 medium garlic cloves, chopped
- 1 tablespoon ginger, chopped
- 1/2 medium onion, chopped
- 2 large carrots, thickly sliced
- 2 stalks celery, thickly sliced
- 1 cup (75g) shiitake mushrooms, stems discarded, caps thickly sliced
- 1/4 cup (59ml) low-sodium vegetable broth
- 8 ounces (227g) extra-firm tofu, cut into 1/2-inch (1.2 cm) cubes
- 2 tablespoons low-sodium soy sauce, plus more for seasoning
- 1 tablespoon rice vinegar
- 2 teaspoons Sriracha or other hot sauce
- 1 1/4 cups (225g) long-grain brown rice, rinsed and drained
- 1/2 cup (80g) frozen peas, defrosted
- 1 egg, beaten
- 2 green onions, chopped
Directions
Put the oil in the Instant Pot, select sauté, and adjust to medium/normal heat. Add the onions, garlic and ginger and cook, stirring frequently, until the onions soften slightly, 3 minutes. Press cancel. Add the carrots, celery and mushrooms.
Add the broth and scrape up any browned bits on the bottom of the pot. In a medium bowl, combine the tofu, soy sauce, vinegar and sriracha and toss to coat. Pour into the pot but don’t stir.
Place a tall trivet with 2-inch (5cm) feet in the pot over the tofu-vegetable mixture. Combine the rice and 1 1/2 cups (355ml) water in a metal pan with a 1 1/2-quart (1.4 l) capacity that fits in the pot. Place the uncovered pan on the trivet. Lock on the Instant Pot lid and turn the valve to sealing. Select pressure cook, adjust to high pressure, and set the timer for 22 minutes.
When the cooking time is up, let the pressure naturally release for 10 minutes. Turn the valve to venting and quick-release the remaining pressure. Carefully remove the pan with rice and the trivet from the pot.
Fluff up the rice and add it to the pot with the vegetables. Add the peas and egg and stir gently to combine. Turn off the Instant Pot. Cover for 1 minute to gently cook the eggs.
Sprinkle with the green onions and serve immediately.
Note: If you prefer white rice, use 1 1/4 cups (225g) short-grain white or long-grain white rice mixed with 1 1/4 cups (296ml) water and reduce cook time to 5 minutes. Quick release the pressure as soon as the cooking time is up.
Serves: 4 | Serving Size: 1 1/3 cups (90g) fried rice
Nutrition (per serving): Calories: 386; Total Fat: 13g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Cholesterol: 46mg; Sodium: 436mg; Carbohydrate: 54g; Dietary Fiber: 5g; Sugar: 5g; Protein: 14g
