I am starting a new School Lunch Series for my blog, where I will showcase school lunches that are popular with my kids, and that they enjoy taking to school. The first recipe I will be sharing is Schezwan Tofu Fried Rice.
Schezwan Paneer Fried Rice was a popular dish that I grew up eating in Mumbai. A dish that I loved and still love to date.
Origin of Indo-Chinese Cuisine
Indo-Chinese cuisine originated in India towards the end of the 19th century, going into the 20th century, when Chinese Hakka immigrants immigrated to India, namely the city of Kolkata, in the eastern part of India, for work.
It was the amalgamation of Chinese ingredients like soya sauce, and rice vinegar, with Indian aromatics like ginger, garlic and green chillies that created this cuisine, popularly known as Indo-Chinese cuisine, that is beloved all over India for years now.
Schezwan sauce and it’s contents
Schezwan sauce, typically an Indo-Chinese concoction, made typically with dried red chile peppers, schezwan peppers, ginger, garlic, sesame oil, a bit of sugar, soya sauce and rice vinegar, is a common ingredient in Indo-Chinese cuisine.
Growing up, we would love the Schezwan dishes in the Indo-Chinese restaurants, because they were spicy, tasty and hit the right notes on the palate. When my mother wanted to prepare Indo-Chinese cuisine at home, she would typically get the Schezwan sauce from a nearby restaurant that served the sauces, to-go.
In the United States, in 2022, we are lucky that we have access to these ingredients in the Indian grocery stores. I get the Schezwan sauce from the Indian grocery store to prepare this Schezwan Tofu Fried Rice that my kids are so fond of. The Schezwan sauce is linked here as well. The Schezwan sauce can be made at home, but this is of utmost convenience when you have limited time to make meals for your family.
What kind of tofu do you use?
I use extra firm tofu from the brand House Foods Organic Tofu, that is readily available in any grocery store. The extra firm tofu holds its shape well and stays well in the lunch box too. Costco has a 4 pack of Firm tofu for a great price.
My kids LOVE taking this fried rice to school. My son loves a boiled egg with his fried rice that is generously covered with salt and black pepper. This fried rice has been on repeat for a few weeks now.
Make rice a day in advance for the best results!
I cook rice a day in advance, and keep it in the fridge to take out all the moisture from the rice. I use basmati rice, or long grained rice for making this dish, as it gives the best results. Once you prepare the day-old rice, the dish comes together within 30 minutes. I pack their lunches the day before, making it super easy for us in the morning to simply pack it in their lunch bags. They warm it up at school in the microwave and it makes for a healthy and fulfilling lunch.
Ingredients of the Sauce for the Schezwan Tofu Fried Rice
The main ingredients of the sauce that I prepare are:
- Soy sauce, I use the low sodium tamari sauce because that is what I like. It is just the right amount of saltiness.
- Rice vinegar, I use Mirin from the grocery store.
- Sesame oil
- Schezwan sauce or chutney that I get from the Indian grocery store.
You can scramble an egg in the fried rice, and add peanuts as well. I vary depending upon the mood of the kids.
What kind of Schezwan Sauce do you use for the Schezwan Tofu Fried Rice?
The Schezwan sauce is linked here as well. The Schezwan sauce can be made at home, but this is of utmost convenience when you have limited time to make meals for your family.
How long can I keep the Schezwan Tofu Fried Rice?
The dish can be kept for a day in an airtight container in the fridge. I usually make it the night before so that the kids can take it to school the next day.
What kind of vegetables do you add to the fried rice?
As the recipe states, you can add green beans, green peas, carrots or you can even add broccoli or sugar snap peas or vegetables of your choice.
Other school lunches that are great to give your kids:
If you do make this recipe, please tag #thejamlab on Instagram and/or leave a comment on this blog post.
XO
Amisha
Schezwan Tofu Fried Rice
Ingredients
For the sauce
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 – 3 tbsp schezwan sauce
For the Tofu
- 7 oz extra firm tofu, cut into 1 ½ cm chunks
- ¼ cup cornstarch
- 1 tsp coarsely ground black pepper
- ½ tsp salt
- 3 to 4 tbsp vegetable oil
For the fried rice
- 3 to 4 tbsp vegetable oil
- ¼ cup green peas
- ⅓ cup finely diced carrots
- ¼ cup green beans, finely chopped (optional)
- 1 cup uncooked basmati rice, cook the previous day and put it in the fridge
- 4 cloves of garlic, finely minced
- 1 tbsp finely minced ginger
- 1 egg
- ¼ cup peanuts (optional)
Garnish:
- ⅓ cup finely diced spring onions
- Boiled eggs (optional)
Get Recipe Ingredients
Method
For the sauce:
- In a small bowl, combine all the ingredients, mix and set it aside.
For the Tofu
- In a medium shallow plate or bowl, add the cornstarch, salt and pepper, and whisk to combine.
- Add the tofu pieces and cover with the cornstarch mixture. Set aside
- In a wok, on medium to high heat, add the vegetable oil. After 2 to 3 minutes, once the oil has heated, add the tofu, lay them flat and cook the tofu on each side for about 3 to 4 minutes or until nicely light brown in color. You will cook for a total of about 12 minutes until all sides are browned. Remove on a plate and set aside.
For the fried rice
- In the same wok, at medium to high heat, add the vegetable oil. After 2 to 3 minutes, once the oil is heated, add the minced ginger and garlic, and saute with a wooden spoon for about 15-20 seconds.
- Next add the green peas, carrots and green beans(optional), saute’ for about 2 to 3 minutes.
- Add the sauce and saute for 30 seconds.
- Add the tofu and saute for another 30 seconds to a minute.
- Next add the day-old rice into the pan and mix well, until all the rice is nicely coated with the sauce.
- Let the fried rice sit in the wok for a minute or 1 ½ minutes so that the bottom gets slightly charred.
- Stir again and repeat step 6.
- Make a center in the wok, such that the rice moves to the side of the wok.
- Beat the egg in a bowl, and pour it into the center. Saute to scramble the egg. Once scrambled, mix it with the fried rice to evenly distribute.
- Add the spring onions as garnish and mix again.
- At this stage you can add peanuts if you wish to, or leave it as is. The fried rice is done!
Serve it with a boiled egg, or pack it in the lunch boxes for your kids, for the next day. There is extra for the family too, or leftovers make great after school snacks as well!
Notes
Frequently asked questions
- What kind of Schezwan Sauce do you use for the Schezwan Tofu Fried Rice?
- The Schezwan sauce is linked here as well. The Schezwan sauce can be made at home, but this is of utmost convenience when you have limited time to make meals for your family.
- How long can I keep the Schezwan Tofu Fried Rice?
- The dish can be kept for a day in an airtight container in the fridge. I usually make it the night before so that the kids can take it to school the next day.
- What kind of vegetables do you add to the fried rice?
- As the recipe states, you can add green beans, green peas, carrots or you can even add broccoli or sugar snap peas or vegetables of your choice.
