Tofu Fried Rice
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I love making takeout favorites at home, and this healthy vegan Tofu Fried Rice is one of my favorite family-friendly meals. It’s a one-pot dish that’s super satisfying, packed with protein and veggies, and full of flavor. The crispy tofu, colorful vegetables, and just the right seasonings come together in only 20 minutes, making it perfect for busy days.
I created this tofu fried rice recipe because I needed a quick, healthy, and satisfying meal that fits into my busy routine. With leftover rice always sitting in my fridge, I wanted a way to turn it into something wholesome and delicious instead of letting it go to waste. This dish is the perfect solution, it’s packed with protein, fiber, and colorful veggies, and it comes together in no time.
What really inspires me to make this over and over again is how much my kids love it and honestly, so do I! I’ll never compromise when it comes to feeding my family real, wholesome food, and this recipe makes that so easy. Instead of ordering takeout, I can make something just as tasty (if not better!) at home, without the extra sodium or processed ingredients.
👩🏽🍳 Why I Love This Recipe
I keep coming back to this tofu fried rice because it’s quick, flavorful, and packed with all the good stuff. Crispy, golden tofu? Check. A colorful mix of fresh and frozen veggies? Absolutely. And the best part? The low-sodium soy sauce and Thai red curry sauce soak right into the rice, making every bite savory, slightly spicy, and downright delicious. I always use cold, day-old rice, it holds up perfectly and soaks in all the flavors. Plus, it’s my favorite way to use up leftovers and keep things budget-friendly.
This vegan fried rice recipe is my homemade answer to takeout, and I love knowing exactly what’s going into it. I refuse to compromise on healthy options for my family, and this lets me serve up something that’s just as satisfying as restaurant-style fried rice but without the excess oil, sodium, or mystery ingredients. It’s packed with plant-based protein from tofu and edamame, loaded with fiber-rich veggies like red peppers, carrots, and peas, and naturally gluten-free when made with tamari or coconut aminos.
I’ve thrown this together on super busy nights and even fancied it up for potlucks, it’s always the first thing gone! If you’ve ever thought fried rice was just a side, this recipe will prove you wrong. It’s a one-pan wonder that’s hearty, nutritious, and downright delicious, no extras needed!
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🥘 Ingredients
I love how easy this tofu fried rice is to make, using simple ingredients I can grab from any grocery store. With fresh veggies and leftover brown rice, I can turn everyday staples into a healthy meal in no time.
Extra Virgin Olive Oil: I use this as the base for stir-frying, it adds flavor and helps everything cook evenly.
Garlic & Ginger: These aromatics bring that classic Asian-inspired flavor and make the whole kitchen smell amazing.
Red Onion: I love the slight sweetness and crunch it adds, plus it makes the dish more colorful.
Leftover Cooked Brown Rice: Brown rice is my go-to for its nutty flavor and extra nutrition, but fresh or leftover both work great.
Red Pepper, Peas, Carrots, Edamame & Corn: These veggies add color, texture, and nutrients, making this a well-balanced meal.
Firm Tofu: I always press my tofu before cooking, it soaks up the flavors and gets perfectly golden and crispy.
Low-Sodium Soy Sauce: This gives the rice its signature umami taste, and I always add an extra drizzle before serving.
Thai Red Curry Sauce: A little bit of this sauce takes the dish to the next level with a rich, flavorful kick.
Green Onions: The final touch! I sprinkle them on top for a fresh burst of flavor and a pop of color.
🍲 Substitutions
Leftover Cooked Rice: I use medium to long grain rice for the best texture, but white rice, quinoa, or even cauliflower rice work too. The key is using cold or day-old rice to keep it from getting sticky.
Thai Red Curry Sauce: If I don’t have this on hand, I mix coconut milk with curry powder.
Gluten-Free Option: The only swap needed is replacing soy sauce with tamari or coconut aminos, both are gluten-free and easy to find.
🔪 How To Make
In just 20 minutes and 4 simple steps, you can make my veggie-loaded tofu fried rice recipe.
Heat The Oil & Fry The Tofu: I start by heating a tablespoon of oil in a large wok or nonstick skillet over medium-high heat. Then, I add the extra firm tofu cubes into the hot oil and pan fry until they turn golden brown on each side. Once done, I transfer the crispy tofu to a plate.
Sauté The Veggies: To the same pan, I add a teaspoon of olive oil. Add garlic, red pepper, yellow onion, and fresh ginger. Then, I stir and cook until they soften and release their aroma, which should take about two to three minutes.
Add Remaining Ingredients: Now, I add the leftover cooked rice, edamame, corn, carrots, green peas, and the fried tofu to the pan. I stir and cook until everything is heated through, approximately five minutes.
Add Soy Sauce: I pour in the soy sauce and stir well to incorporate it into the rice and veggies. When cooking is almost complete, I add the Thai red curry sauce to the mix.
Garnish And Serve: I love finishing off my tofu fried rice with a sprinkle of chopped green onions for a fresh, flavorful touch. Then, I just grab a bowl and dig in!
💭 Expert Tips
My #1 Secret Tip for making the best tofu fried rice is to make sure the pan is hot before stir-frying! I used to throw everything in too soon, only to end up with soft tofu and soggy rice, not the texture I was going for. Now, I let the pan get nice and super hot before adding anything, and it makes all the difference for that perfect crispy tofu and beautifully stir-fried rice.
Other Tips To Keep In Mind:
- Press Your Tofu: I always press my tofu before cooking, it removes extra moisture and helps it get perfectly golden and crispy in the pan.
- Add Extra Soy Sauce Before Serving: I love adding an extra drizzle of soy sauce just before serving for that extra savory, umami-rich flavor.
- Rice Texture Matters: Cold, day-old rice is my go-to for the best fried rice texture, but if I use fresh rice, I cook it with a little less water to keep it from getting too sticky.
- Be Flexible With Your Ingredients: This recipe is super adaptable, I swap in whatever veggies I have on hand or tweak the seasoning to match my family’s tastes.
- Prep Your Vegetables In Advance: I always chop my veggies ahead of time, it makes the whole cooking process faster and easier.
📖 Variations
I can’t get enough of this tofu fried rice because it’s so easy to mix up and never gets boring. Here are some fun ways I love to switch things up, go ahead and make it your own.
Spice It Up: If you love a little heat, add chili garlic sauce or chili sauce for a spicy twist, I also like throwing in some black pepper for extra kick.
Use A Nutty Oil: I sometimes swap olive oil for sesame or peanut oil for a richer, nuttier flavor, a sprinkle of sesame seeds on top makes it even better.
Try A Different Sauce: Switching up the sauce completely changes the flavor, I love trying hoisin or oyster sauce for something new, and sometimes I add a splash of rice vinegar or a pinch of brown sugar for extra depth.
Non-Vegan Additions: If I’m making this for my non-vegan friends, I’ll sometimes stir in scrambled eggs, it blends right in and makes the rice even more flavorful.
🍽 Serving Suggestions
My healthy veggie fried rice with tofu can be paired with a variety of other meals. Here are some of my favorite ways to serve it:
Stir-Fries: I love serving tofu fried rice as a side with dishes like sweet and sour tofu, or my delicious Thai basil eggplant stir fry, it pairs so well with bold flavors.
Curries: This fried rice is perfect alongside a warm, comforting curry, I like pairing it with chickpea and lentil curry or a rich vegan Thai green curry.
Appetizers: For a fun meal, I serve this with vegan egg rolls, or with my favorite vegetarian wontons, such a great combo.
🫙 Storage Directions
Refrigerating: I store any leftover tofu fried rice in an airtight container in the fridge for up to four days, it’s perfect for meal prep and quick lunches.
Freezing: Once cooled, I transfer it to a freezer-safe container, it keeps well for up to three months, making it a great make-ahead meal.
Reheating: When I’m ready to dig in again, I reheat it in a skillet over medium heat, adding a splash of oil, soy sauce, or water to keep it from drying out. If I’m using the microwave, I cover the dish and stir occasionally until it’s warmed through.
❓Recipe FAQs
Why is precooked rice better for fried rice?
It all comes down to texture! Day-old or pre-cooked rice is firmer and holds up better when mixed with sauces and veggies, which is why I always prefer it for fried rice. Freshly cooked rice can turn mushy when stir-fried, so I either use leftovers or let fresh rice cool before using it, trust me, it makes all the difference.
What’s the best way to cook tofu for this recipe?
The best way I’ve found to cook tofu for this recipe is to pan-fry it until it’s golden brown and crispy. I always press my tofu first to remove excess moisture. To do this, I either use a tofu press or place the tofu between paper towels with a heavy pan on top for about 10 minutes. This extra step helps it crisp up beautifully in the pan.
Can I use regular tofu instead of firm tofu?
No, I don’t recommend it! For the best results, it is recommended to use firm or extra-firm tofu in this recipe. Regular block of tofu may break apart during the cooking process, which could affect the texture of the end result.
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🎥 Watch How to Make It
Tofu Fried Rice
I love making takeout favorites at home, and this healthy vegan Tofu Fried Rice is one of my favorite family-friendly meals. It’s a one-pot dish that’s super satisfying, packed with protein and veggies, and full of flavor. The crispy tofu, colorful vegetables, and just the right seasonings come together in only 20 minutes, making it perfect for busy days.
Servings: 6 servings
Calories: 262kcal
Ingredients
- 1 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 tbsp minced ginger
- ½ red onion, diced
- 4 cups leftover cooked brown rice
- 1 cup red pepper, diced
- ⅛ cup frozen peas
- ¼ cup shredded carrots
- ¾ cup cooked, shelled edamame
- ½ cup fresh or frozen corn
- 6 ounces firm tofu cut into 1/4-inch cubes
- 3 tbsp low-sodium soy sauce
- 2-3 tbsp Thai Red Curry Sauce Or coconut milk + 1 tsp curry powder
- ⅛ cup sliced green onion for topping
Instructions
- Heat 1 tablespoon of oil in a wok or large skillet until very hot (over medium high heat). Add your tofu cubes and pan fry until golden brown on each side. Remove the tofu from the pan and transfer to a plate.
- Add 1 tsp olive oil to the pan and add the garlic, red pepper, onion, and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes.
- Add the rice, edamame, corn, carrots, peas and tofu and cook, stirring, until heated through, about 5 minutes.
- Add the soy sauce and incorporate thoroughly
- When cooking is almost complete, add the Thai Red Curry Sauce and top with green onion.
Notes
- My #1 Secret Tip for making the best tofu fried rice is to make sure the pan is hot before stir-frying! I used to throw everything in too soon, only to end up with soft tofu and soggy rice, not the texture I was going for. Now, I let the pan get nice and super hot before adding anything, and it makes all the difference for that perfect crispy tofu and beautifully stir-fried rice.
- Press Your Tofu: I always press my tofu before cooking, it removes extra moisture and helps it get perfectly golden and crispy in the pan.
- Add Extra Soy Sauce Before Serving: I love adding an extra drizzle of soy sauce just before serving for that extra savory, umami-rich flavor.
- Rice Texture Matters: Cold, day-old rice is my go-to for the best fried rice texture, but if I use fresh rice, I cook it with a little less water to keep it from getting too sticky.
- Be Flexible With Your Ingredients: This recipe is super adaptable, I swap in whatever veggies I have on hand or tweak the seasoning to match my family’s tastes.
- Prep Your Vegetables In Advance: I always chop my veggies ahead of time, it makes the whole cooking process faster and easier.
Nutrition
Calories: 262kcal | Carbohydrates: 41g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 260mg | Potassium: 344mg | Fiber: 5g | Sugar: 3g
LOVE this fresh take on fried rice! It’s so easy to make and tasty, and the red curry sauce adds such nice kick!
Thanks so much Liza!
I just love one pot meals! And cooking something in 20 minutes is fabulous. Very tasty!
Yes! This is a great, easy meal!
Oh, my. This looks so good! I’m not vegan, but I love tofu. It’s really delicious if you make it well.
Thanks Beth!!
Great protein alternative, tasty and kids even loved it.
So glad to hear that Justine!
Love this colorful take on a fried rice, and I’ve really grown to like tofu recently so I can’t wait to try this out. Thanks for the recipe!
Thanks Farah! I’m sure you will love this recipe!
The perfect recipe to make for my vegan friends – they will be absolutely delighted! 🙂
Yes!! And it’s so satisfying even non-vegans will enjoy it too!
I’ve stumbled upon this recipe because I’ve been looking for a new way to enjoy tofu. And this is EXACTLY what I need right now!
Woohoo!! Thanks Mirlene!
this sounds so good and looks great thanks for the recipe!
Thanks Claudia! Enjoy!
We all love fried rice here. I love making it at home because it saves a lot of money. Yours looks great, and very colorful.
Totally!! It’s cheaper and healthier (and tastier!) when you make it at home! I can’t wait to hear how this turns out for you!