The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Miso & Ginger Tofu with Edamame Fried Rice
Dinner is sorted with this speedy, Asian-inspired rice bowl. Protein-rich tofu and edamame top fragrant fried rice. Dress in a speedy miso, orange dressing.
Ready in 20
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 unwaxed lime
- 1 orange
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 80g mangetout
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 savoy cabbage
- 1 carrot
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 100g edamame beans (Soya)
Nutritional Information
Calories: 528
Protein: 32g
Carbs: 44g
Fat: 23g
Miso & Ginger Tofu with Edamame Fried Rice
Dinner is sorted with this speedy, Asian-inspired rice bowl. Protein-rich tofu and edamame top fragrant fried rice. Dress in a speedy miso, orange dressing.
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Cooking Instructions
- Peel the carrot into ribbons. Place the carrot into a small mixing bowl, and squeeze over the juice from the lime. Season to taste with salt and pepper. Mix and leave to pickle.
- Meanwhile, drain the tofu, pat dry with paper towel and cut into 2cm cubes. Trim and finely slice the cabbage. Halve the mangetout. Heat a large frying pan with 2 tsp oil on medium heat (we used the HexClad 35cm Hybrid Pan). Once the pan is hot, add the tofu and cabbage and cook for 8-10 mins, turning occasionally, until golden.
- Add the edamame, mangetout and rice to the pan, breaking up the rice with a wooden spoon. Add half the ginger & garlic paste, chili paste and add a splash of water and cook for 2-3 mins, until the rice and edamame are piping hot. Roughly chop the coriander.
- In a mixing bowl, add the miso, juice from 1 orange, remaining ginger and garlic paste. Serve the fried rice and drizzle over the orange and miso dressing. Top with the pickled carrots and coriander.
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