Description

This flavorful Tofu Fried Rice is a delicious and satisfying vegetarian dish that combines crispy tofu, scrambled eggs, and a medley of sautéed vegetables with perfectly cooked rice. Enhanced with garlic, ginger, soy sauce, and a hint of sesame oil, this recipe delivers a balanced meal that’s quick to prepare and customizable with your preferred level of spice using Sriracha.

Ingredients

Scale

Tofu and Eggs

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

Vegetables

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)
1/2 cup frozen corn
1/2 cup frozen peas

Other Ingredients

4 cups cold cooked white or brown rice
2 1/2 tablespoons soy sauce
1 1/2 teaspoons rice vinegar
1 teaspoon sesame oil
Sriracha (to taste)

Instructions

Brown tofu: Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the cubed tofu and cook it until lightly browned on all sides, approximately 5-8 minutes. Once browned, remove the tofu from the skillet and set it aside.
Scramble eggs: In the same skillet, add another tablespoon of vegetable oil. Pour in the beaten eggs and scramble them by stirring gently until fully cooked, about 2 minutes. Remove the scrambled eggs and set aside.
Sauté vegetables: Add the remaining tablespoon of vegetable oil to the skillet. Sauté the minced garlic, ginger, diced yellow onion, chopped carrots, and the white/light green parts of the scallions together for about 5 minutes, cooking until the carrots become tender yet maintain a slight crispness.
Combine ingredients: Return the cold cooked rice, frozen corn, frozen peas, browned tofu, and scrambled eggs back into the skillet with the sautéed vegetables. In a small bowl, mix the soy sauce, rice vinegar, sesame oil, and Sriracha to create a flavorful sauce. Pour this sauce over the rice mixture and stir well to combine. Cook the entire mixture for an additional 1-2 minutes until everything is thoroughly heated through.
Garnish and serve: Sprinkle the reserved dark green scallion slices on top of the fried rice for a fresh, vibrant garnish. Serve the tofu fried rice hot for best taste and enjoy!

Notes

For best texture, use day-old rice that is cold to prevent clumping during stir-frying.
Adjust the amount of Sriracha to control the spice level to your preference.
Extra-firm tofu is recommended to achieve a good crispy exterior when browned.
This recipe can be made gluten-free by using tamari or a gluten-free soy sauce alternative.
Feel free to substitute vegetables based on availability, such as adding bell peppers or broccoli for variety.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Asian

Keywords: tofu fried rice, vegetarian fried rice, tofu recipes, stir-fry, easy dinner, quick vegetarian meal