Ingredients:
- 1 (16 ounce) package soft tofu, frozen until firm
- 1 cup vegan Worcestershire sauce
- 1/2 cup soy sauce, divided, or to taste
- 1 tablespoon oil, or as needed
- 1/4 cup chopped green onions
- 2 cloves garlic, chopped
- 1 yellow onion, diced
- 2 cups frozen mixed vegetables
- 3 cups cooked white rice, or more to taste
- 1 teaspoon mirin (Japanese rice wine) (optional)
- 1 teaspoon sesame oil (optional)
- salt and ground black pepper to taste
- 1 (14 ounce) can bean sprouts, drained
Directions:
Thaw tofu until it comes to room temperature, about 2 hours. Squeeze between paper towels to drain thoroughly and transfer to a bowl. Add Worcestershire sauce, then enough soy sauce to cover. Let marinate, at least 1 hour.
2Drain tofu, discarding marinade.
3Heat a wok or large skillet over high heat until smoking, about 30 seconds. Add oil; heat until shimmering, about 20 seconds. Add green onions and garlic; cook and stir until fragrant, about 45 seconds. Add tofu; stir-fry until scrambled and heated through, 1 to 2 minutes.
4Cook yellow onion in the wok until softened, 2 to 3 minutes. Add frozen vegetables; saute until heated through, 2 to 3 minutes. Stir in rice, mirin, sesame oil, and enough soy sauce to cover the rice. Season with salt and pepper. Add bean sprouts; cook and stir until rice is hot, 1 to 2 minutes.
