This blood orange teriyaki tofu & asparagus pea fried rice are so rich in flavor and satisfying. I could probably eat it every night for dinner! This bowl is actually pretty simple to make and totally customizable – it’s a meal prep staple in my house.
Asparagus Pea Fried Rice
This rice tastes like restaurant style fried rice (AKA super fried and oily), but really isn’t – I only used 2 tbsp of plant-based butter and no additional oil. My favorite dairy free butters include:
If you don’t have a plant-based butter you love, sesame oil is a great substitute.
Blood Orange Tofu Teriyaki
If you’re unsure about tofu, you need to try this version – it tastes so unique and not at all like bland, soft tofu you may be used to. The blood orange can totally be taken out, it just adds a nice tang. The key to get the thick teriyaki glaze is the tamari (or soy sauce or coconut aminos), agave, rice vinegar, and plant-based milk. Any work, but here are the exact brands I used:
If you’re not crazy about glazes or would prefer a more simple version, simply dip the tofu in tamari and air fry (or bake in the oven) for 15 minutes.
The blood orange teriyaki tofu & asparagus pea fried rice are technically two separate dishes, I just happen to think they go great together. Feel free to mix and match, or eat either one alone.
Blood Orange Teriyaki Tofu & Asparagus Pea Fried Rice
Blood Orange Teriyaki Tofu
- 1/2 block super firm tofu I used Trader Joe's high protein tofu
- 1/4 cup tamari, soy sauce, or coconut aminos
- 3 tbsp agave
- 3 tbsp rice vinegar
- 1 blood orange, juice from
- 1/4 cup plant-based milk
- 1 or 2 inch piece ginger thinly sliced or minced
Asparagus Pea Fried Rice
- 1 cup jasmine or brown rice
- 2 tbsp vegan butter I used Miyokos, another good brand is Forager
- 1/2 yellow or white onion, diced
- 2 tbsp minced garlic
- 1/2 cup green peas
- 6 asparagus stems, each cut into 3 sections
- sesame seeds
- chopped green onions
- red pepper flakes
- daikon radish
- cube tofu and toss with soy sauce. air fry tofu for 15 minutes at 400 degrees.
- in a pan on low-medium heat add plant-based milk, soy sauce, agave, rice vinegar, and ginger. cook for about 10-15 minutes then add in the air fried tofu. cook until tofu is fully glazed. the sauce should gradually get thicker and blacken.
- cook the rice. in a wide pan, heat the butter on a low-medium heat being careful it doesn't burn. after a minute add in the diced onion and garlic. once the onions start to become translucent (a few minutes) add in the green peas and chopped asparagus.
- after cooking the veggies for 10 min or so, add in the rice and cook for 3-5 minutes on a medium-high heat. sprinkle with sea salt.
- plate the fried rice and top with the glazed tofu and chopped daikon radish. sprinkle with sesame seeds and furikake.