Crispy Tofu Vegetable Fried Rice

Fried rice is one of the best things you can do with a container of leftover rice, and this version makes it a full meal with cubes of crispy, golden tofu. Everything comes together in one skillet in about 40 minutes, and most of the ingredients are pantry and freezer staples: rice, soy sauce, an onion, a couple of carrots and a bag of frozen peas.

The secret is cold rice. Day-old rice is drier, so it fries up into separate, slightly toasty grains instead of turning sticky. If you love crispy tofu, try our Crispy Sesame-Ginger Baked Tofu too, and if you’re new to cooking with it, our Fluffy Tofu Scramble is an easy place to start.

Crispy Tofu Vegetable Fried Rice

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Golden, crispy tofu cubes tossed with day-old rice, carrots, peas, garlic, ginger and green onions in a simple soy-sesame sauce. A fast, budget-friendly vegan dinner that turns leftover rice into a takeout-style meal.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

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• 1 (14 oz) block extra-firm tofu pressed and cut into 1/2-inch cubes
• 1 tablespoon cornstarch
• 3 tablespoons neutral oil such as canola or vegetable, divided
• 4 cups cooked long-grain white rice cold, ideally made a day ahead
• 1 medium yellow onion diced
• 2 medium carrots peeled and diced
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 4 green onions sliced, whites and greens kept separate
• 1 cup frozen peas no need to thaw
• 3 tablespoons soy sauce divided (use tamari for gluten-free)
• 1 tablespoon toasted sesame oil
• 1 teaspoon rice vinegar
• 1/4 teaspoon black pepper
• sriracha or chili crisp for serving, optional

Method

 

1. Pat the tofu cubes dry with a towel. Toss them in a bowl with 1 teaspoon of the soy sauce, then sprinkle with the cornstarch and toss again until evenly coated.
2. Heat 2 tablespoons of the oil in a large nonstick skillet or wok over medium-high heat. Add the tofu in a single layer and cook for 8 to 10 minutes, turning every couple of minutes, until golden and crisp on most sides. Transfer to a plate.
3. Add the remaining 1 tablespoon oil to the pan along with the onion and carrots. Cook, stirring often, for 4 to 5 minutes, until the onion is soft and the carrots are crisp-tender.
4. Stir in the garlic, ginger and green onion whites and cook for about 30 seconds, until fragrant.
5. Turn the heat up to high and add the cold rice, breaking up any clumps with your spatula. Spread it out and let it sit undisturbed for 1 to 2 minutes so some grains toast, then stir and repeat for 4 to 5 minutes, until the rice is hot throughout.
6. Stir in the frozen peas and cook for 2 minutes, until heated through.
7. In a small bowl, stir together the remaining soy sauce, sesame oil, rice vinegar and black pepper. Pour over the rice and toss well. Return the tofu to the pan and toss for 1 minute more. Taste and add a splash more soy sauce if needed.
8. Sprinkle with the green onion greens and serve hot, with sriracha or chili crisp on the side if you like.

Notes

Use cold rice. Freshly cooked rice steams and turns mushy. If you only have fresh rice, spread it on a baking sheet and refrigerate it, uncovered, for about an hour first.

Swap the vegetables. Diced bell pepper, corn, broccoli, cabbage or a bag of frozen mixed vegetables all work well.

Storage. Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in a hot skillet with a splash of water or in the microwave.

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Shopping list

Produce

• 1 medium yellow onion
• 2 medium carrots
• 1 head garlic
• 1 small piece fresh ginger
• 1 bunch green onions

Refrigerated & frozen

• 1 (14 oz) block extra-firm tofu
• 1 bag frozen peas (you’ll need 1 cup)

Pantry

• Long-grain white rice (about 1 1/3 cups uncooked for 4 cups cooked)
• Soy sauce or tamari
• Toasted sesame oil
• Rice vinegar
• Cornstarch
• Neutral oil (canola or vegetable)
• Black pepper
• Sriracha or chili crisp (optional)