This Tofu Fried Rice is an easy and flavorful Chinese-inspired dish made with simple ingredients like rice, tofu, and vegetables. The tofu turns golden and slightly crispy in the pan, which makes it perfect for fried rice. It's also a great way to use leftover rice and have a satisfying lunch or dinner on the table in about 30 minutes.
Traditional fried rice usually isn't vegan, since it's often made with eggs and sometimes meat or seafood. In this version, I use tofu instead, which adds plant-based protein and makes the dish more filling. I was inspired by my Vegan Fried Rice recipe, one of the most popular rice dishes on the blog, but wanted to create a version with tofu for a more satisfying meal.
It's a great option for lunch or dinner, especially when you're looking for something satisfying and easy to make. Tofu works really well in fried rice because it soaks up the flavors from the soy sauce and seasonings while adding plant-based protein. If you're new to cooking tofu, check out my guide on How to Cook Tofu.
Looking for more Chinese-inspired dishes? Try my Vegan Spring Rolls, Sweet and Sour Tofu, or General Tso's tofu for more easy and flavorful plant-based meals. These recipes are simple to make at home and pair really well with dishes like fried rice when you're craving takeout-style food.
What Makes This Tofu Fried Rice So Good
A few simple things make this recipe especially delicious:
- Simple ingredients: Made with pantry staples like rice, tofu, soy sauce, and vegetables you probably already have at home.
- Great texture: The tofu is pan-fried until golden and slightly crispy, which adds a really nice contrast to the rice.
- Satisfying and filling: The tofu adds plant-based protein, making the dish more hearty than classic vegetable fried rice.
- Better than takeout: It's full of flavor but easy to make at home with simple ingredients.
Tofu Fried Rice Ingredients
- Tofu: Firm or extra-firm tofu works best because it holds its shape and becomes golden and slightly crispy when pan-fried. Avoid silken or soft tofu, as it's too delicate and will fall apart.
- Soy sauce: I usually use regular soy sauce, but tamari works great if you need a gluten-free option. You can also use low-sodium soy sauce if you prefer.
- Oil: I used canola oil, but any neutral oil like sunflower, avocado, or vegetable oil will work.
- Garlic powder: Adds extra flavor to the tofu without adding moisture. Onion powder can also work, but garlic powder is my favorite here.
- Ground black pepper: Adds extra flavor to the tofu. White pepper is a good option if you want a more classic fried rice flavor.
- Cornstarch: Helps create a light, crispy coating on the tofu. Arrowroot starch can also be used.
- Rice: Day-old rice works best because it's drier and the grains stay separate when stir-fried. If you don't have leftover rice, cook it ahead of time and let it cool completely.
- Garlic: Fresh garlic adds lots of flavor to the fried rice, so I wouldn't recommend skipping it.
- Onion: Yellow, white, or red onion all work. I usually use yellow onion, but use whatever you have.
- Carrot: Adds color, texture, and a bit of natural sweetness. Dice it small so it cooks quickly.
- Frozen peas: A classic fried rice ingredient that adds sweetness and color. No need to thaw them first.
- Corn kernels: Optional, but they add a subtle sweetness that works really well with the savory flavors of fried rice.
- Toasted sesame oil: Adds a nutty flavor that gives the dish a more authentic fried rice taste. A little goes a long way.
- Green onions: Also known as scallions. Optional, but they add freshness and a mild onion flavor when sprinkled on top.
Find the full recipe with exact measurements in the recipe card below.
How to Make Tofu Fried Rice
- If you don't have leftover rice, cook the rice according to the package directions, then let it cool completely and chill it in the refrigerator until cold.
- Pat the tofu dry and cut it into small cubes. Toss with the soy sauce, garlic powder, and black pepper.
- Place the tofu in a zip-top bag with the cornstarch and shake until evenly coated. You can also toss it in a bowl.
- Heat 1 tablespoon oil in a large pan over medium-high heat. Cook the tofu for 6-8 minutes, turning occasionally, until golden and crispy. Transfer to a plate.
- In the same pan, heat the remaining oil. Add the garlic, onion, and carrot and cook for 3-4 minutes, stirring often.
- Add the peas and corn and cook for 1-2 minutes until heated through.
- Add the cold rice, breaking up any clumps with a spatula. Cook for 2-3 minutes until heated through.
- Stir in the soy sauce and toasted sesame oil until everything is well coated.
- Return the tofu to the pan and stir gently to combine. Cook for about 1 minute.
- Remove from the heat, top with green onions if desired, and serve immediately.
Serving Suggestions
This tofu fried rice is delicious on its own, but you can also serve it with dishes like Vegan Spring Rolls, Vegetable Tempura, or Veggie Stir Fry for a complete Asian-inspired meal. If you'd like to add even more protein, it also pairs really well with tofu dishes like Kung Pao Tofu or Sesame Tofu.
How to Store and Reheat Leftovers
- Fridge: Store leftover tofu fried rice in an airtight container in the refrigerator for up to 3-4 days.
- Reheat on the stovetop: Warm it in a skillet over medium heat with a splash of oil or water, stirring occasionally, until heated through. This helps bring back the texture of the fried rice.
- Reheat in the microwave: Place the fried rice in a microwave-safe bowl, cover loosely, and heat in 30-60 second intervals, stirring between each, until hot.
- Freezer: You can freeze it in an airtight container for up to 2 months. Let it thaw in the refrigerator overnight before reheating for the best texture.
Frequently Asked Questions
No, it's not necessary for this recipe. Since the tofu is cut into small cubes and coated with cornstarch, it browns nicely in the pan without pressing. Pressing the tofu would remove some extra moisture and give it a slightly firmer texture, but it's totally optional. If you'd like to press it, check out my guide on How to Press Tofu.
Yes, but it's best to let it cool completely first. Fried rice works best with cold rice because the grains stay separate instead of becoming mushy. If possible, use leftover rice from the day before.
Long-grain white rice works best because the grains stay separate when stir-fried. Jasmine rice is a great option, but other long-grain varieties will work as well.
Yes! Fried rice is very flexible, so you can use vegetables like bell peppers, mushrooms, broccoli, green beans, or snap peas.
Use cold rice and cook it over medium-high heat so excess moisture evaporates. It also helps to avoid stirring constantly so the rice can lightly fry in the pan.
More Tofu Recipes
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Tofu Fried Rice
Ingredients
For the tofu:
- 1 (14-ounce) block firm or extra-firm tofu
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 tablespoons cornstarch
- 1 tablespoon oil, for cooking the tofu, I used canola oil
For the fried rice:
- 3 cups cooked and chilled long-grain white rice, or 1 cup (185 grams) uncooked long-grain
- 1 tablespoon oil, for cooking the vegetables, I used canola oil
- 2 cloves garlic, minced
- ½ onion, finely chopped
- 1 carrot, peeled and finely diced
- ½ cup frozen peas
- ½ cup corn kernels, optional but recommended
- 2 tablespoons soy sauce
- ½ teaspoon toasted sesame oil
- 2 green onions, thinly sliced, optional for garnish
Instructions
- If you don't have leftover rice, cook 1 cup (185 g) of uncooked rice according to the package directions. Let it cool completely and chill in the refrigerator until cold.
- Pat the tofu dry with paper towels and cut it into small cubes. In a bowl, mix the tofu with the soy sauce, garlic powder, and black pepper until evenly coated.
- Transfer the tofu cubes to a large zip-top bag, add the cornstarch, seal the bag, and shake until evenly coated. You can also toss the tofu with the cornstarch in a bowl if you prefer.
- Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the tofu and cook for 6-8 minutes, turning occasionally, until golden and crispy on most sides. Transfer to a plate and set aside.
- In the same pan, heat the remaining tablespoon of oil over medium-high heat. Add the garlic, onion, and carrot and cook for about 3-4 minutes, stirring frequently, until the vegetables start to soften.
- Stir in the frozen peas and corn kernels and cook for 1-2 minutes until heated through.
- Add the cold rice to the pan and break up any clumps with a spatula. Cook for 2-3 minutes, stirring occasionally, until the rice is heated through.
- Add the soy sauce and toasted sesame oil and stir well until everything is evenly coated.
- Return the tofu to the pan and stir gently to combine. Cook for about 1 minute until everything is hot.
- Remove from the heat, top with the green onions if desired, and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in a skillet over medium heat with a splash of oil or water, stirring occasionally, until heated through.
- You can also reheat it in the microwave in 30-60 second intervals, stirring between each, until hot.
- For the best texture, use cold rice, preferably cooked the day before. This helps keep the grains separate and prevents the fried rice from becoming mushy.
- Adjust the soy sauce to taste depending on the brand you use or if you're using low-sodium soy sauce.
About Iosune
Hi, I’m Iosune! I’m a food lover, home cook, recipe creator, and co-founder of Simple Vegan Blog, which I started in 2014 to show how easy and delicious vegan cooking can be.