Tofu Fried Rice
Tofu Fried Rice: A Plant-Based Twist on a Classic Comfort Dish
This tofu fried rice is the ultimate quick and satisfying meal, loaded with crispy pan-fried tofu, tender vegetables, and perfectly seasoned rice. It’s a weeknight favorite that delivers big flavor with minimal effort—comforting, customizable, and entirely plant-based.
The History and Inspiration Behind This Recipe
Fried rice has roots in China dating back over a thousand years, originating as a way to transform leftover rice and scraps into something flavorful and new. Over time, it spread across Asia and adapted to regional flavors—think Thai basil fried rice, Indonesian nasi goreng, and Japanese chahan. My version draws inspiration from those classic Chinese techniques while swapping the meat for crispy golden tofu, and if you are feeling adventurous, swapping the egg with some Just Egg, creating a dish that’s just as satisfying but fully plant-based. It’s a staple in our house whenever we have leftover rice, and I love how versatile it is depending on what’s in the fridge.
Why You’ll Love This Tofu Fried Rice
This tofu fried rice is the perfect balance of crispy, chewy, and savory. The tofu adds a hearty, protein-rich bite, while the mix of vegetables brings freshness and texture. It’s a fast way to repurpose cold rice into a deeply flavorful dish that’s both comforting and nourishing. Best of all, it’s endlessly adaptable—you can make it exactly how you like it every time.
Fun Flavor Variations For Your Tofu Fried Rice
Why settle for plain when you can get creative with different flavor combinations:
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Spicy Sriracha Kick: Add a generous drizzle of sriracha or chili oil to the rice as it cooks for a fiery boost that pairs beautifully with the crispy tofu.
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Ginger-Garlic Explosion: Double up on freshly grated ginger and garlic to create a punchy, aromatic base that makes the whole dish extra fragrant.
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Sweet and Savory Fusion: Stir in a splash of hoisin sauce or a bit of pineapple for a sweet counterpoint to the savory soy sauce, giving your fried rice a unique flavor twist.
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Sesame Umami: Finish the dish with a sprinkle of toasted sesame seeds and a drizzle of sesame oil to add depth and nutty richness.
Serving Ideas For Your Tofu Fried Rice
This tofu fried rice is incredibly versatile and can be used in various ways:
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Quick Main Course: Enjoy a big bowl as-is for a satisfying dinner that comes together in minutes, perfect for busy weeknights.
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Side Dish Upgrade: Pair it with other plant-based mains like Gochujang Tofu or Pan-Fried Mushrooms and Polenta to build a vibrant and flavorful meal.
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Lunch Box Favorite: Pack it up for lunch the next day—it tastes just as good cold or reheated, and travels well.
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Layered Bowl Base: Use it as a flavorful base for bowls topped with fresh cucumbers, pickled veggies, avocado, or extra tofu for a nourishing and customizable meal.
Tips For The Best Tofu Fried Rice
For the best results, follow these simple tips to perfect your tofu fried rice every time:
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Use Cold Rice: Using day-old rice is the secret to getting that perfect fried rice texture—it’s drier, which helps the grains stay separate and keeps the dish from turning mushy. Freshly cooked rice can work in a pinch, but the slightly firm texture of day-old rice really gives this dish its signature bite.
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Press the Tofu Well: Removing excess water allows the tofu to crisp up beautifully in the pan, creating those golden edges that make this dish so satisfying.
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Cook in Stages: Fry the tofu first, then the vegetables, and finally the rice—this ensures everything gets the right texture and doesn’t steam together.
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Don’t Skimp on High Heat: A hot pan is essential for that signature fried rice flavor and slight wok char that makes each bite irresistible.
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Season as You Go: Layering flavors—like soy sauce, aromatics, and sesame oil—at different stages builds complexity and keeps the dish from tasting flat.
The Final Bite
Tofu fried rice is the kind of dish that feels like a cozy hug in a bowl—familiar yet endlessly flexible. It’s the perfect way to transform simple ingredients into something crave-worthy, all while keeping it plant-based and nourishing. Leave a comment below to share your experience and any tips you may have for making this tofu fried rice even more delicious!
Tofu Fried Rice
Equipment
- Cast Iron Pan or Wok
- Baking Sheet
Ingredients
- 1 batch Tofu Chicken*
- 2 cups Cooked Day Old Rice or 1 Cup Uncooked White Rice
- 6 cloves Garlic
- 1 cup Green Onions Sliced into 2" segments
- 1½ cup Frozen Peas and Carrots
- 1 cup Liquid Just Egg Optional
- 3 tbsp Soy Sauce or Tamari Divided
- 1 tbsp Peanut Butter
- 2 tbsp Brown Sugar or Maple Syrup
- 1 tsp Seaseme Oil
Optional for Topping
- Cilantro
- Lime Wedges
- Green Onions
- Chili Oil or Hot Sauce
- Crushed Roasted Peanuts
Instructions
- Prepare a batch of Tofu Chicken linked here*
- If you are not using day-old white rice, while the tofu bakes, prepare your rice according to the package, or place 1 Cup of rice and 2 cups of water in a pot. Bring to a boil, then reduce to a simmer. Simmer, covered for 10 minutes. Then remove from heat, leave the pot covered, and let rest for 15 minutes. After 15 minutes, fluff the rice with a fork. Set aside until you add it in step 8 below.
- While the tofu and/or rice are cooking, prepare the sauce by adding all ingredients, tamari, peanut butter, 1 clove of minced garlic, brown sugar or maple syrup, chili oil, and the optional toasted sesame oil, to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more tamari or soy sauce for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.
- Once the tofu is done baking, add it directly to the sauce and marinate for 5 minutes, stirring occasionally.
- Heat a large metal or cast-iron skillet over medium heat.
- To the hot pan, add garlic, green onion, peas, and carrots. Sauté for 3 to 4 minutes, stirring occasionally, and season with 1 Tablespoon tamari or soy sauce.
- Optional: Add the liquid Just Egg, and let it cook for about 3 to 4 minutes.
- Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3 to 4 minutes, stirring frequently.
- Serve immediately with desired toppings like, extra chili garlic sauce or sriracha, cilantro, green onions, crusted roasted peanuts, and / or lime juice
- Storage Instructions: Transfer leftover tofu fried rice to an airtight container and store it in the refrigerator for up to 4 days.
- Reheating Instructions: Reheat in a skillet over medium heat with a splash of water or broth to revive the texture, or warm it in the microwave in 30-second intervals until heated through. For extra crispiness, re-toast the rice in the pan for a few minutes before serving.