Tofu Fried Rice
Add Preferred SourceIf you’re looking to transform your cold, leftover rice, this Tofu Fried Rice brings it back to life with crispy tofu, colorful veggies, and a punchy sesame-soy glaze. It skips the eggs and fish sauce you’ll find in traditional versions and uses plant-based protein instead, but still delivers big flavor in every bite. Everything cooks in one pan, and it’s fully vegan without cutting corners on taste.
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I’ve made this tofu fried rice for everything from solo lunches to casual weeknight dinners, and it always fits the vibe. It reheats really well, so I usually make extra and stash some in the fridge or freezer for later. It’s filling, hearty, and savory, which is perfect if you’ve got a mix of eaters—vegan or not, no one’s missing out. Since it’s crowd-friendly,
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Tofu Fried Rice with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making a delicious tofu fried rice at home is easier than you might think—just follow my easy steps.
Prep the Rice and Tofu
Start by breaking up your cold rice with a fork or clean hands so it’s not clumped together. Toss the tofu cubes with garlic powder, salt, and pepper—this gives them a good base flavor before they hit the pan.
Cook the Tofu
Heat up sesame oil in a skillet or wok over medium-high heat. Once hot, add your tofu and cook until all sides are crispy and golden. Don’t rush this—let each side get some color before turning so you can be sure everything’s evenly cooked.
Set it aside for later.
Sauté the Veggies
In the same pan, add your vegetable oil and toss in the peas, carrots, garlic, and green onions. Sauté for a few minutes until the carrots soften and the garlic smells amazing.
Fry the Rice
Push the veggies to one side of the skillet and add a little more oil if the pan looks dry. Then, add your cold rice to the vacant space, and pour the soy sauce evenly over it.
Mix everything together, making sure the rice gets evenly coated and slightly toasted.
Add the Tofu Back In
Return the crispy tofu to the skillet and give everything a good mix once again. Let it heat through and soak up all the flavors.
Now’s a good time to taste and adjust the seasoning with extra soy sauce, salt, or pepper if needed, so make sure you do.
Make the Sauce
In a small saucepan, add the soy sauce, ginger, sesame oil, garlic, brown sugar, cornstarch, and water—all while the pan is still cold so the cornstarch dissolves smoothly and you don’t end up with lumps.
Whisk until smooth, then turn on the heat and stir continuously for about 3 to 4 minutes until the sauce thickens up into a glossy glaze. Remove from heat so it doesn’t get too thick or lose its smooth texture—you want it just thick enough to coat the rice and tofu, but still pourable.
Finish and Garnish
Drizzle the warm sauce over a bowl of fried rice and toss to coat everything nicely. Serve hot with extra green onions on top for a fresh bite. Enjoy!
Recipe Notes and Expert Tips
I’ve made this rice recipe many times, and these little tips make a big difference in how everything turns out:
- Use cold rice: Freshly cooked rice turns mushy when stir-fried. Day-old rice holds its shape and gives that signature fried rice texture.
- Dry the tofu well: Press out any extra moisture from the tofu with a paper towel so it gets crisp instead of soggy in the pan.
- Don’t crowd the pan: Too much tofu in the pan at once will steam instead of brown—cook in batches if needed.
- Add oil in stages: Fried rice absorbs oil quickly—drizzle in a bit more if things look dry.
- Let the rice toast a little: Don’t stir it too much—letting it sit in the pan for a few minutes helps develop a bit of that takeout-style crust.
- Adjust seasoning: The soy sauce gives it a salty base, but a little extra at the end of cooking the tofu and rice lets you dial in the flavor.
- Mix the sauce in a cold pan: Starting cold helps you avoid clumps and gets you a silky, lump-free glaze.
- Finish with green onions: Adding them last keeps their flavor sharp and fresh instead of getting lost in the pan.
How to Store Leftovers
Leftovers keep well in an airtight container in the refrigerator for up to 2-3 days. When you’re ready to reheat, pop it in a microwave or a skillet with a splash of water or a drizzle of oil to freshen it up.
You can also freeze it once it’s cooled. Just transfer it to a freezer-safe container and it’ll keep well in the freezer for up to 3 months. Once you’re ready to reheat, thaw it overnight in the fridge.
What to Serve With Tofu Fried Rice
You can absolutely eat this as a full meal on its own, but if you want to round it out, pair it with something simple like steamed green beans or broccoli. Serve it with a side of roasted chickpeas if you want more fiber and to make the meal more filling.
It also goes great with tamari-seasoned stir-fry veggies, vegan egg rolls, or a warm bowl of miso soup for that cozy takeout feel.
More Easy Recipes for You to Try at Home
I’ve got plenty more easy and flavorful meals you can make with simple ingredients, especially if you’re already cooking with rice, tofu, or veggies.
- Thai Jasmine Rice
- Crispy Baked Tofu
- Tofu Vegetable Noodle Stir Fry
- Gochujang Cabbage Steaks
- Sticky Sesame Cauliflower
Ingredients
- 2 cups jasmine rice cooked and cold day-old rice recommended
- ½ tablespoon sesame oil
- 3.5 ounces tofu cubed
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- ½ cup peas rinsed
- ½ cup carrots diced
- ¼ cup green onion finely diced
- 2 cloves garlic minced
- 2 tablespoons soy sauce
- Green onions for garnish
For the sauce:
- ¼ cup soy sauce
- 1 tablespoon ginger minced
- 2 tablespoons sesame oil
- 1 clove garlic minced
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- ¼ cup water
Video
Instructions
- Break up the cold rice with a fork or your hands so it’s ready to fry evenly.2 cups jasmine rice
- Toss the tofu cubes with garlic powder, salt, and pepper. Heat sesame oil in a skillet or wok over medium-high heat and cook tofu until golden and crispy on the edges. Remove and set aside.3.5 ounces tofu, ½ teaspoon garlic powder, Salt and pepper, ½ tablespoon sesame oil
- In the same pan, add vegetable oil. Sauté peas, carrots, garlic, and green onions until the onions are soft and fragrant.1 tablespoon vegetable oil, ½ cup peas, ½ cup carrots, ¼ cup green onion, 2 cloves garlic
- Push the veggies to one side, add a bit more oil if needed, then add the rice. Drizzle with soy sauce and stir everything together until the rice is warmed through and lightly toasted.2 tablespoons soy sauce
- Return the cooked tofu to the pan. Stir well to evenly mix all ingredients. Taste and adjust seasoning with salt and pepper if needed.
- In a small saucepan (while cold), whisk together the soy sauce, ginger, sesame oil, garlic, sugar, cornstarch, and water until smooth. Heat over medium, stirring constantly, until the sauce thickens—about 3–4 minutes.¼ cup soy sauce, 1 tablespoon ginger, 2 tablespoons sesame oil, 1 clove garlic, 2 tablespoons brown sugar, 1 tablespoon cornstarch, ¼ cup water
- Drizzle the sauce over the fried rice and garnish with fresh green onions. Enjoy hot!Green onions
Notes
- Use cold rice: Freshly cooked rice turns mushy when stir-fried. Day-old rice holds its shape and gives that signature fried rice texture.
- Dry the tofu well: Press out any extra moisture from the tofu with a paper towel so it gets crisp instead of soggy in the pan.
- Don’t crowd the pan: Too much tofu in the pan at once will steam instead of brown—cook in batches if needed.
- Add oil in stages: Fried rice absorbs oil quickly—drizzle in a bit more if things look dry.
- Let the rice toast a little: Don’t stir it too much—letting it sit in the pan for a few minutes helps develop a bit of that takeout-style crust.
- Adjust seasoning: The soy sauce gives it a salty base, but a little extra at the end of cooking the tofu and rice lets you dial in the flavor.
- Mix the sauce in a cold pan: Starting cold helps you avoid clumps and gets you a silky, lump-free glaze.
- Finish with green onions: Adding them last keeps their flavor sharp and fresh instead of getting lost in the pan.
