Tofu Fried Rice

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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.

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Cuisine: Chinese

Diet: Vegan

Servings:

Calories: 373kcal

Author: Iosune Robles

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

US Customary - Metric

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.

Nutrition