Tofu Fried Rice
This Tofu Fried Rice is SO EASY! Crispy tofu, vibrant veggies, and a hint of sesame come together for a quick, flavorful, and satisfying meal.
Equipment
- Large Skillet or Wok
- Spatula
- Measuring Spoons
- Knife and cutting board
- Mixing Bowl
Ingredients
- 3 tablespoons vegetable oil divided
- 8.8 ounces extra-firm tofu drained and cut into small cubes
- 2 large eggs beaten
- 2 cloves garlic minced
- 0.5 inch fresh ginger peeled and minced
- 0.5 cup diced yellow onion
- 2 large carrots peeled and chopped small
- 2 scallions thinly sliced, separate white/light green parts from dark green parts
- 4 cups cold cooked white or brown rice
- 0.5 cup frozen corn
- 0.5 cup frozen peas
- 2.5 tablespoons soy sauce
- 1.5 teaspoons rice vinegar
- 1 teaspoon sesame oil
- Sriracha to taste
Instructions
Prepare the Tofu
- Press the extra-firm tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15 minutes. Then cut the tofu into small cubes.
Cook the Tofu
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove from skillet and set aside.
Scramble the Eggs
- In the same skillet, add the beaten eggs and scramble until fully cooked. Transfer the scrambled eggs to a plate and set aside.
Sauté Aromatics
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Add minced garlic, ginger, and diced onion. Sauté for 2-3 minutes until fragrant and onion is translucent.
Add Vegetables
- Stir in chopped carrots and sliced scallion whites. Cook for 3-4 minutes until carrots are tender. Add frozen corn and peas, stirring until heated through.
Incorporate Rice and Tofu
- Add cold cooked rice to the skillet along with cooked tofu. Use a spatula to break up any clumps of rice and mix everything together.
Season the Dish
- Pour in soy sauce, rice vinegar, and sesame oil. Stir well to coat the rice evenly. Taste and adjust seasoning, adding Sriracha for a spicy kick if desired.
Finish with Green Onions
- Fold in scrambled eggs and dark green parts of scallions. Cook for an additional minute until everything is heated through.
Notes
- Use day-old rice for the best texture; freshly cooked rice can be too sticky.
- Experiment with different sauces like teriyaki or hoisin for varied flavor profiles.
- Top with roasted sesame seeds or chopped nuts for extra crunch.
- Don’t skip the sesame oil; it adds a depth of flavor that ties the dish together.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.