Garlic Tofu Rice

Came up with this recipe just to use up rice from a Chinese take-out order and use up some veggies from the fridge. I ended up with lots more veggies leftover, so I will have to figure out a way to use them up in something else. An added bonus – it has carbs, protein and veggies.


  • 2-3 tbsps cooking oil (canola or olive)
  • LOTS of garlic – I used about 1 bulb, peeled and rough chopped
  • 1 packet of extra-firm tofu (about 400 gms) cubed into bite sized pieces
  • 1/2 – 1 bell pepper or a bunch of mini bell peppers chopped to bite sized pieces
  • A couple handfuls of kale (or any fibrous green), rough chopped
  • About 1.5 cups of cooked rice
  • For the sauce, mix together:
  •       1.5 tablespoon of honey
  •       2 tablespoons of soy sauce
  •       Some chill oil to taste (about 1/2 tsp)


In a kadai or non-stick pot, shallow fry the garlic in oil on low heat. When it starts to brown, add the tofu with a little of the water it was soaked in and stirring once in a while, allow it to brown well. This step takes a while – perhaps 10-15 minutes. Once it browns (or you lose patience!), add the sauce and mix well. Add the kale and sliced bell peppers. Stir to soften or cook as much as you like. I like it still crunchy, so I let it cook just enough to slightly cook. Add rice, mix well, adjust salt and spices and serve hot.

If you try it, let me know – comment away here.


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