Dinner

Tofu Fried Rice Recipe

ByMariam Harutyunyan September 12, 2026September 12, 2026

Introduction

Tofu fried rice is a flavorful and satisfying dish that’s perfect for a quick weeknight meal. Packed with colorful vegetables, protein-rich tofu, and aromatic seasonings, it combines wholesome ingredients with simple steps to create a delicious dinner. This recipe is versatile, easy to customize, and sure to please both vegetarians and meat-eaters alike.

A shiny metal pan holds three main layers of food, starting with a base of white rice mixed with small pieces of orange carrot, yellow corn, and green peas, evenly spread throughout. On top of this are light golden scrambled eggs, scattered in soft clumps. The top layer features browned tofu cubes with a slightly crispy texture, placed mostly on one side. The dish is garnished with green chopped scallions, sprinkled lightly over all layers. The pan sits on a white marbled surface, and a white bowl filled with additional chopped green scallions is slightly visible in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons vegetable oil (divided)
8.8 ounces extra-firm tofu (drained and cut into small cubes)

2 large eggs (beaten)
2 cloves garlic (minced)

1/2-inch knob fresh ginger (peeled and minced)
1/2 cup diced yellow onion

2 large carrots (peeled and chopped small)
2 scallions (thinly sliced, separate white/light green parts from dark green parts)
4 cups cold cooked white or brown rice

1/2 cup frozen corn
1/2 cup frozen peas
2 1/2 tablespoons soy sauce

1 1/2 teaspoons rice vinegar
1 teaspoon sesame oil
Sriracha (to taste)

Instructions

Step 1: Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu cubes and cook until lightly browned on all sides, about 5 to 8 minutes. Remove the tofu from the pan and set aside.
Step 2: Using the same skillet, add another tablespoon of vegetable oil. Pour in the beaten eggs and scramble them, cooking until fully set, about 2 minutes. Remove the cooked eggs and set aside.
Step 3: Add the remaining tablespoon of oil to the skillet. Sauté the minced garlic, ginger, diced onion, chopped carrots, and the white/light green parts of the scallions for approximately 5 minutes, until the carrots are tender but still crisp.

Step 4: Return the tofu and eggs to the skillet along with the cold cooked rice, frozen corn, and frozen peas. Stir to combine.
Step 5: In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, and sriracha to make the sauce. Pour the sauce over the rice mixture and stir well.
Step 6: Cook everything together for 1 to 2 minutes until heated through. Garnish with the reserved dark green scallion slices and serve the tofu fried rice hot.

Tips & Variations

Press the tofu before cooking to remove excess moisture for better browning and texture.
Use day-old rice for the best texture; freshly cooked rice can result in mushy fried rice.
Feel free to add other vegetables like bell peppers or snap peas to boost color and nutrition.

Adjust the amount of sriracha to your preferred heat level or substitute with chili garlic sauce for extra flavor.

Storage

Store leftover tofu fried rice in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat or microwave until heated through, adding a splash of water if it feels dry.