Tofu Fried Rice

If you want to give your leftover rice a makeover and keep it vegan-friendly, this Tofu Fried Rice is the answer. Mix it up with golden tofu, sautéed veggies, and a gingery, garlicky sauce, and you'll have a flavorful dish that finishes up in one pan—no eggs or fish sauce. You can make it for solo meals and low-key dinners, and it always works no matter who’s at the table. It reheats beautifully, freezes well, and makes life simpler when you’ve got extra to pull out later.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian, Chinese, Indian

Keyword: Tofu Fried Rice

Servings:

Calories: 540kcal

Author: Mandy Applegate

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

US Customary - Metric

Video

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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.

Nutrition

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