Tofu fried rice is a staple in my kitchen because it’s quick, versatile, and satisfying. I often make it on busy weeknights when I want a filling meal without spending too much time. The aroma of garlic and soy sauce sizzling with tofu and rice fills the kitchen and always signals a comforting dinner ahead.

What makes this recipe special is the balance of textures: crispy tofu cubes contrast with tender rice and crunchy vegetables. I usually serve it with a simple side of steamed greens or a light cucumber salad to keep things fresh. It’s a dish that’s easy to customize depending on what’s in my fridge, making it a go-to for using up leftovers.

The flavor is straightforward but well-rounded, with savory soy, a hint of sesame, and the freshness of scallions. The tofu soaks up the sauce nicely while maintaining a pleasant bite. This recipe has become a reliable, no-fuss meal I can count on any day of the week.

Quick Facts

Why You’ll Love It

This tofu fried rice recipe is a quick and adaptable meal that combines protein, veggies, and rice in one pan. It’s easy to prepare and uses simple ingredients you likely have on hand. The dish is flavorful without being complicated, making it perfect for everyday cooking.

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

Ingredients

This recipe uses basic pantry staples and fresh vegetables. Firm tofu is key for texture, and day-old rice works best to avoid clumping. Feel free to swap or add vegetables based on what you have.

• 14 oz firm tofu, pressed and cut into 1/2-inch cubes
• 3 cups cooked day-old white or jasmine rice
• 2 tablespoons vegetable oil, divided
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots mix
• 3 scallions, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger (optional)
• Salt and pepper, to taste
• 1 large egg (optional, for non-vegan version)

Step-by-Step Instructions

Follow these steps to make tofu fried rice with crispy tofu and well-separated grains. The key is cooking tofu first until golden and using cold rice for best texture.

1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
2. Add tofu cubes and cook, turning occasionally, until all sides are golden and crispy, about 7-8 minutes. Remove tofu and set aside.
3. Add remaining 1 tablespoon oil to the pan. Sauté onion and garlic until soft and fragrant, about 2 minutes.
4. Stir in frozen peas and carrots and cook until heated through, about 3 minutes.
5. Push vegetables to one side of the pan. If using, crack the egg into the empty side and scramble until cooked through.
6. Add cold rice to the pan, breaking up any clumps with your spatula. Stir everything together.
7. Pour soy sauce and sesame oil over the rice mixture. Add grated ginger if using. Stir well to combine and heat through, about 3-4 minutes.
8. Return tofu to the pan and gently fold it in. Cook for another minute to warm the tofu.
9. Season with salt and pepper to taste. Stir in sliced scallions just before serving.

Chef Tips

These tips will help you get the best texture and flavor from your tofu fried rice. Paying attention to tofu prep and rice temperature makes a big difference.

• Press tofu well to remove excess moisture for crispier cubes.
• Use day-old rice chilled in the fridge to prevent mushiness.
• Cook tofu separately to keep it crispy.
• Don’t overcrowd the pan; cook in batches if needed.
• Add vegetables you like or have on hand for variety.
• Adjust soy sauce to your preferred saltiness.

Substitutions

If you don’t have some ingredients, here are easy swaps that won’t compromise the dish’s integrity.

• Use tempeh or chickpeas instead of tofu for different protein.
• Swap frozen peas and carrots for fresh diced vegetables like bell peppers or zucchini.
• Replace soy sauce with tamari or coconut aminos for gluten-free options.
• Use brown rice or quinoa instead of white rice, adjusting cook time slightly.
• Omit egg for a vegan version or use scrambled tofu as an alternative.

Storage & Reheating

Store leftover tofu fried rice properly to maintain texture and flavor. Reheating tips help keep the rice from drying out or becoming mushy.

• Cool leftovers quickly and store in an airtight container in the fridge for up to 3 days.
• Reheat in a skillet over medium heat with a splash of water or oil to loosen the rice.
• Avoid microwaving without stirring occasionally to prevent uneven heating.
• Do not freeze fried rice as texture will degrade.

Perfect Pairings

Tofu fried rice pairs well with simple sides or drinks that complement its savory, umami flavors. Here are some ideas to round out your meal.

• Steamed or sautéed bok choy with garlic
• Light cucumber salad with rice vinegar dressing
• Chilled jasmine tea or light lager beer
• Miso soup as a starter

FAQs

Here are answers to common questions about making tofu fried rice at home to help you troubleshoot and customize your dish.

Nutritional Note

This tofu fried rice provides a balanced mix of protein, carbohydrates, and vegetables. Nutritional values will vary based on ingredient brands and portion sizes.