Dinner, Outdoor Cooking

Marinated Tofu Fried Rice

Step 1 of 7

In a large bowl, whisk together soy sauce, rice vinegar, sesame oil and Sriracha. Then toss the tofu in the sauce until evenly coated. Set aside and let marinate for at least 30 minutes. 

115ml soy sauce   
2 tbsp rice vinegar 
1 tbsp sesame oil 
1 tbsp Sriracha 
400g extra firm tofu, cut into 1½ cm cubes 
4 tbsp sunflower oil, divided 
1 red pepper, deseeded, diced 
1 small onion, peeled, diced 
90g carrots, julienned  
100g sugar snap peas 
2 large eggs, beaten 
450g cooked jasmine rice
Salt, as desired 
Ground black pepper, as desired 
Sliced spring onion, for garnish

4fl. oz soy sauce   
2 tbsp rice vinegar 
1 tbsp sesame oil 
1 tbsp Sriracha 
14oz extra firm tofu, cut into 1½ cm cubes 
4 tbsp sunflower oil, divided 
1 red pepper, deseeded, diced 
1 small onion, peeled, diced 
3oz carrots, julienned  
3oz sugar snap peas 
2 large eggs, beaten 
15oz cooked jasmine rice
Salt, as desired 
Ground black pepper, as desired 
Sliced spring onion, for garnish

Step 2 of 7

To install the flat plate, position it flat on top of the heating element and gently press down until it sits into place. Close the lid. 

115ml soy sauce   
2 tbsp rice vinegar 
1 tbsp sesame oil 
1 tbsp Sriracha 
400g extra firm tofu, cut into 1½ cm cubes 
4 tbsp sunflower oil, divided 
1 red pepper, deseeded, diced 
1 small onion, peeled, diced 
90g carrots, julienned  
100g sugar snap peas 
2 large eggs, beaten 
450g cooked jasmine rice
Salt, as desired 
Ground black pepper, as desired 
Sliced spring onion, for garnish

4fl. oz soy sauce   
2 tbsp rice vinegar 
1 tbsp sesame oil 
1 tbsp Sriracha 
14oz extra firm tofu, cut into 1½ cm cubes 
4 tbsp sunflower oil, divided 
1 red pepper, deseeded, diced 
1 small onion, peeled, diced 
3oz carrots, julienned  
3oz sugar snap peas 
2 large eggs, beaten 
15oz cooked jasmine rice
Salt, as desired 
Ground black pepper, as desired 
Sliced spring onion, for garnish

Step 3 of 7

Turn dial to GRILL, set temperature to HIGH, and set time to 13 minutes. Select START/STOP to begin preheating (preheating will take approx. 6 minutes).  

115ml soy sauce   
2 tbsp rice vinegar 
1 tbsp sesame oil 
1 tbsp Sriracha 
400g extra firm tofu, cut into 1½ cm cubes 
4 tbsp sunflower oil, divided 
1 red pepper, deseeded, diced 
1 small onion, peeled, diced 
90g carrots, julienned  
100g sugar snap peas 
2 large eggs, beaten 
450g cooked jasmine rice
Salt, as desired 
Ground black pepper, as desired 
Sliced spring onion, for garnish

4fl. oz soy sauce   
2 tbsp rice vinegar 
1 tbsp sesame oil 
1 tbsp Sriracha 
14oz extra firm tofu, cut into 1½ cm cubes 
4 tbsp sunflower oil, divided 
1 red pepper, deseeded, diced 
1 small onion, peeled, diced 
3oz carrots, julienned  
3oz sugar snap peas 
2 large eggs, beaten 
15oz cooked jasmine rice
Salt, as desired 
Ground black pepper, as desired 
Sliced spring onion, for garnish

Step 4 of 7

When unit beeps to signify it has preheated and ADD FOOD is displayed, open lid and add 1 tablespoon oil to flat plate. Remove tofu from marinade (reserve marinade) and place on left side of flat plate, then place peppers and onions on right side. Leave lid open and cook for about 6 minutes, tossing frequently until tofu is lightly browned on all sides.  

115ml soy sauce   
2 tbsp rice vinegar 
1 tbsp sesame oil 
1 tbsp Sriracha 
400g extra firm tofu, cut into 1½ cm cubes 
4 tbsp sunflower oil, divided 
1 red pepper, deseeded, diced 
1 small onion, peeled, diced 
90g carrots, julienned  
100g sugar snap peas 
2 large eggs, beaten 
450g cooked jasmine rice
Salt, as desired 
Ground black pepper, as desired 
Sliced spring onion, for garnish

4fl. oz soy sauce   
2 tbsp rice vinegar 
1 tbsp sesame oil 
1 tbsp Sriracha 
14oz extra firm tofu, cut into 1½ cm cubes 
4 tbsp sunflower oil, divided 
1 red pepper, deseeded, diced 
1 small onion, peeled, diced 
3oz carrots, julienned  
3oz sugar snap peas 
2 large eggs, beaten 
15oz cooked jasmine rice
Salt, as desired 
Ground black pepper, as desired 
Sliced spring onion, for garnish

Step 5 of 7

When tofu is cooked, remove from flat plate, and set aside. Add carrots and snap peas and toss with the vegetables until softened, about 2 minutes. Push the vegetables to the side of flat plate. Add 2 tablespoons oil to flat plate, then add the beaten eggs and cook stirring for about 1 minute. Toss the eggs and vegetables together until evenly combined, then push to the side of flat plate. 

115ml soy sauce   
2 tbsp rice vinegar 
1 tbsp sesame oil 
1 tbsp Sriracha 
400g extra firm tofu, cut into 1½ cm cubes 
4 tbsp sunflower oil, divided 
1 red pepper, deseeded, diced 
1 small onion, peeled, diced 
90g carrots, julienned  
100g sugar snap peas 
2 large eggs, beaten 
450g cooked jasmine rice
Salt, as desired 
Ground black pepper, as desired 
Sliced spring onion, for garnish

4fl. oz soy sauce   
2 tbsp rice vinegar 
1 tbsp sesame oil 
1 tbsp Sriracha 
14oz extra firm tofu, cut into 1½ cm cubes 
4 tbsp sunflower oil, divided 
1 red pepper, deseeded, diced 
1 small onion, peeled, diced 
3oz carrots, julienned  
3oz sugar snap peas 
2 large eggs, beaten 
15oz cooked jasmine rice
Salt, as desired 
Ground black pepper, as desired 
Sliced spring onion, for garnish

Step 6 of 7

Add 1 tablespoon oil to flat plate, then add rice and cook for about 1 minute, then toss and cook for an additional 1 minute. Add reserved marinade and tofu to the rice mixture and toss until evenly combined. Season with salt and pepper and cook for 2 minutes. If time is running low, use the up arrow on the right side of the display to add more time.  

115ml soy sauce   
2 tbsp rice vinegar 
1 tbsp sesame oil 
1 tbsp Sriracha 
400g extra firm tofu, cut into 1½ cm cubes 
4 tbsp sunflower oil, divided 
1 red pepper, deseeded, diced 
1 small onion, peeled, diced 
90g carrots, julienned  
100g sugar snap peas 
2 large eggs, beaten 
450g cooked jasmine rice
Salt, as desired 
Ground black pepper, as desired 
Sliced spring onion, for garnish

4fl. oz soy sauce   
2 tbsp rice vinegar 
1 tbsp sesame oil 
1 tbsp Sriracha 
14oz extra firm tofu, cut into 1½ cm cubes 
4 tbsp sunflower oil, divided 
1 red pepper, deseeded, diced 
1 small onion, peeled, diced 
3oz carrots, julienned  
3oz sugar snap peas 
2 large eggs, beaten 
15oz cooked jasmine rice
Salt, as desired 
Ground black pepper, as desired 
Sliced spring onion, for garnish

Step 7 of 7

Remove fried rice from flat plate, place on plate or serving platter and garnish with the spring onions. 

115ml soy sauce   
2 tbsp rice vinegar 
1 tbsp sesame oil 
1 tbsp Sriracha 
400g extra firm tofu, cut into 1½ cm cubes 
4 tbsp sunflower oil, divided 
1 red pepper, deseeded, diced 
1 small onion, peeled, diced 
90g carrots, julienned  
100g sugar snap peas 
2 large eggs, beaten 
450g cooked jasmine rice
Salt, as desired 
Ground black pepper, as desired 
Sliced spring onion, for garnish

4fl. oz soy sauce   
2 tbsp rice vinegar 
1 tbsp sesame oil 
1 tbsp Sriracha 
14oz extra firm tofu, cut into 1½ cm cubes 
4 tbsp sunflower oil, divided 
1 red pepper, deseeded, diced 
1 small onion, peeled, diced 
3oz carrots, julienned  
3oz sugar snap peas 
2 large eggs, beaten 
15oz cooked jasmine rice
Salt, as desired 
Ground black pepper, as desired 
Sliced spring onion, for garnish

Compatible with

Ninja Woodfire Electric BBQ Grill & Smoker

Allergies

Tip: Allergy Advice

Cooking mode

Utensils

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