Tofu Fried Rice with Kale and Mushrooms

Hi there again – as you probably noticed, I am not blogging as frequently as I used to and it is mostly due to the incredibly slow internet speed and the nonexistence of wordpress in China. I have to use a way to get around that, which makes the process even slower and uploading pictures an incredibly frustrating process. Nevertheless, I am committed to this blog and I still love it.

I have hired a new Ayi (domestic help) who has the reputation of being an excellent cook and I hope I’ll learn a lot from her. She won’t start until August, so you’ll have to wait with me until then.

We went on a week long holiday to our former home, Thailand, and I took lots of pictures at my favorite market. I’ll hold on to those until I find a place with faster internet, which might not be until our summer holiday. I also finally completed a 21-day-Clean-detox and feel great. Some of you might remember my first attempt in August 2010, which I cut short after 14 days and fell into an omnivorous food binge. Luckily that didn’t happen this time around and I feel refreshed, healthy and definitely lighter.

So what can you expect in the weeks to come? An all time favorite lentil soup recipe,  miso soup with mushrooms and soba, my wonderfully gratifying sourdough bread experience and today this fried rice recipe, which I make all the time. I am surprised it hasn’t made it onto the blog until today. Here we go…

Serves 6:


  • 2 cups uncooked brown rice
  • 1 pound firm tofu
  • 1 large bunch kale, washed and thick stems removed
  • 1 carrot, diced
  • 1/2 – 1 pound mushrooms, cleaned and cut into quarters/eights
  • 4 scallions, cut into 1/8 inch slices
  • 1/4 cup cilantro/coriander leaves and thin stems, minced
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons sesame oil, divided
  • 2 1/2 tablespoons wheat-free tamari, divided
  • 1 1/2 tablespoons brown rice vinegar
  • 1 tablespoons rice or white wine
  • 2 tablespoons black sesame seeds
  • juice of one lime, optional



In the morning or several hours before dinner. Cook the rice, and once it’s cooked,  spread it on a clean baking tray where it can cool and dry out a bit. The dryer the rice, the better the result.


At least one hour before dinner. Place the tofu on top of two pieces of paper towel on a plate. Top with two more pieces of paper towel and a heavy pot or pan. Let sit for one hour. Discard liquid.

Cut tofu into 1/2″ (1.5cm) cubes and drizzle with one tablespoon tamari. Set aside.


In a small bowl, mix together 1 1/2 tablespoons tamari, all of the vinegar and wine.

Set aside.


Cut the kale into thin ribbons. Steam kale just until it is starting to wilt. Set aside.


In a heavy wok or large pan, heat the oil over medium heat, before adding the the cubed tofu. Sear for one minute on each side. Remove from pan and set aside.


Heat the remaining oil in the wok before adding the garlic and ginger. Cook, stirring for 1-2 minutes. Add the carrot and mushrooms and stir fry for a few minutes until the mushrooms start to soften. Now add the rice to the pan and mix it with the vegetables. Don’t stir constantly, let the rice get stuck to the pan a little before you continue to stir. A few crusty bits are what you want. Do this for about 5 minutes.

Mix the kale into the rice, before pouring the tamari, vinegar and wine mix over it all. Stir again and let is sit for another minute or tw.o

At the very end, add the tofu, sesame seeds, scallions and cilantro. Mix in gently.


Serve and drizzle with a little lime juice.






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