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