Description
This Tofu Fried Rice is a quick and flavorful dish featuring crispy tofu, vibrant mixed vegetables, and aromatic seasonings. Perfect for using leftover rice, it’s a versatile meal that can be enjoyed on its own or as a side. Customize it to your taste for a satisfying and nutritious option!
Ingredients
Scale
- 2 cups cooked rice (preferably day-old for better texture)
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil (for frying)
- 1 cup mixed vegetables (carrots, peas, bell peppers, corn)
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Optional: 1 tablespoon sriracha or chili sauce for heat
- Optional: sesame seeds for garnish
Instructions
- Start by draining the tofu. Wrap it in a clean kitchen towel or paper towels and place a heavy object on top (like a cast-iron skillet) to press out excess moisture. Let it sit for about 15-20 minutes.
- Once pressed, cut the tofu into small cubes, about 1-inch in size.
- In a medium bowl, toss the cubed tofu with 1 tablespoon of soy sauce and a pinch of salt. Let it marinate for about 10 minutes.
- While the tofu is marinating, chop your vegetables.
- Mince the garlic and ginger.
- Chop the green onions, separating the white parts from the green tops.
- Heat a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and let it heat up.
- Carefully add the marinated tofu cubes to the skillet in a single layer. Cook undisturbed for about 4-5 minutes until golden brown on one side.
- Flip the tofu cubes to brown the other sides, cooking for another 4-5 minutes until all sides are crispy. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of sesame oil.
- Add the white parts of the green onions, minced garlic, and ginger. Sauté for about 1-2 minutes until fragrant.
- Add the mixed vegetables and stir-fry for about 3-4 minutes until tender.
- Add the cooked rice, breaking up any clumps with a spatula.
- Pour in the remaining tablespoon of soy sauce and stir to combine.
- Gently fold in the crispy tofu cubes and cook for an additional 2-3 minutes.
- Taste and adjust seasoning with salt and pepper. Add sriracha or chili sauce if desired.
- Remove from heat and serve hot, garnished with green onion tops and sesame seeds if using.
Notes
- For best results, use day-old rice as it has a firmer texture.
- Feel free to customize the mixed vegetables based on your preference or what you have on hand.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes