Make this tofu fried rice recipe at home, a delightful dish that is easy to make and better than take-out.
The combination of crispy tofu and fluffy rice creates a delightful texture, further enriched by the vibrant peas and carrots and aromatic onions and garlic.
Perfect for those seeking a nutritious yet satisfying vegetarian meal, this recipe transforms simple ingredients into a culinary masterpiece, ideal for busy weeknights or leisurely weekend lunches. And it is very budget friendly!
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How to Make Tofu Fried Rice
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this yummy tofu fried rice recipe, you’ll need:
- pre-cooked rice (Jasmine rice or white rice, cooked rice of your choice)
- Extra firm tofu
- Butter (regular or vegan)
- Peas and carrots
- Yellow onion
- Green onions
- Garlic
- Eggs (regular or vegan substitute)
- Tamari or soy sauce
- Toasted sesame oil
Consider enhancing the dish with colorful veggies like bell peppers or green beans, or adding a nutty flavor with sesame seeds as a finishing topper. For those preferring a bit of heat, a teaspoon of chili garlic sauce can be a great addition.
Also, a few quick notes on the rice: I always use leftover refrigerated rice for this recipe. It is not a requirement or anything, but it just produces the best results! Plus, it helps me use up leftover rice to make a whole other meal.
My favorite rice to use is leftover cooked Jasmine rice, as this is the go to favorite rice in our household. I have also made this with cooked brown rice, and it was very good as well. So feel free to use whatever cooked rice is your favorite.
Cooking Tofu Fried Rice
Tofu fried rice is a versatile dish that marries the savory Tamari and the nutty essence of sesame oil with the heartiness of tofu and rice.
Begin by heating your large skillet or nonstick skillet over medium-high heat, adding a bit of butter to cook the tofu to a golden brown.
Put the cooked tofu on a clean plate, and set aside. Add a tablespoon of butter to the pan. Cook the onions, carrots and peas until tender, about 4 minutes. Add the garlic and cook for one more minute.
Push the veggies aside, scramble the eggs in the pan.
Mix them with the vegetables.
Then introduce the cold rice and extra firm tofu back into the mix. A splash of soy sauce and a drizzle of sesame oil bring all the elements together in a harmonious blend, achieving the best results for a traditional fried rice feel.
Letting the rice fry to a slight crispness adds that classic touch, making every bite so good. Adjust the seasoning with additional soy sauce to taste, ensuring the rice recipe reaches its full potential in flavor and desired saltiness.
Garnish with green onion, if you have any. It’s still good without it!
How to make vegan fried rice
It is super easy to adapt this tofu fried rice recipe to make vegan fried rice. Simply use vegan butter (we like Miyoko’s or Earth Balance), and use a vegan egg substitute such as Just Egg. I can also attest that this is still delicious omitting the eggs altogether. We have done this many times.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Always use common sense and good judgement when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this tofu fried rice recipe! It may just earn its place as an everyday meal and a beloved classic in healthy recipes and vegetarian dishes. Let me know if you try it.
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Tofu Fried Rice
Tofu fried rice is a fast and delicious main meal that you can make at home, and it is better than what you can get in a restaurant.
Ingredients
- 3 cups cooked jasmine rice preferably leftover rice. Brown rice is fine too
- 1 block extra firm tofu pressed and diced into cubes
- 2 Tablespoons butter divided
- 1 1/2 cups frozen peas and carrots
- 1/2 yellow onion diced
- 2 green onions chopped
- 2 cloves garlic finely minced
- 2 eggs
- 3 1/2 Tablespoons tamari gluten free or low-sodium soy sauce
- 1 Tablespoon sesame oil
Instructions
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Preheat a large skillet or wok over medium-high heat. Add 1/2 Tablespoon butter to the pan.
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Add the tofu, and cook until the tofu starts to brown, about 3-4 minutes. Put the cooked tofu on a clean plate, and set aside.
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Add a tablespoon of butter to the pan. Cook the onions, carrots and peas until tender, about 4 minutes. Add the garlic and cook for one more minute.
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Push the veggies aside, and scramble the eggs on the empty side of the pan. Once the eggs are cooked, stir everything together, and add the last 1/2 tablespoon butter to the pan. Add the rice, green onions, soy sauce and tofu and combine.
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Allow the rice to "fry" and get a little toasty by leaving it alone for a minute. Stir everything up, and allow the rice to sort of crisp up again.
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Turn off the heat, and add the sesame oil. Stir to combine. Taste for seasoning, and if you want it saltier, add slightly more Tamari/ soy sauce. Serve immediately.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
I always use leftover refrigerated rice for this recipe. It is not a requirement or anything, but it just produces the best results! Plus, it helps me use up leftover rice to make a whole other meal.
My favorite rice to use is leftover cooked Jasmine rice, as this is the go to favorite rice in our household. I have also made this with cooked brown rice, and it was very good as well. So feel free to use whatever cooked rice is your favorite.
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