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+ servings
Tofu fried rice served in a large pan.
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5 from 25 votes

Tofu Fried Rice

Makeover takeout at home with this healthy vegan tofu fried rice! This one-pot meal is super satisfying, flavorful, and ready in just 20 minutes. It’s family-friendly, packed with nutrients, and a real crowd-pleaser!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course, Side Dish
Cuisine: Asian, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 262kcal
Author: Anjali Shah

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
  • 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
  • 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. 

Video

https://youtu.be/drjIDiENnNk

Notes

  • Don’t start cooking until the pan is very hot. This will allow the ingredients to cook properly and give you the best texture too. 
  • Press your tofu before pan frying it!
  • Feel free to add an extra drizzle or two of soy sauce right before serving. Yum!
  • You can use leftover rice or freshly cooked rice. Both offer great textures and flavors. 
  • Feel free to make as many ingredient substitutions as you like - this recipe is very flexible!

Nutrition

Calories: 262kcal | Carbohydrates: 41g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 260mg | Potassium: 344mg | Fiber: 5g | Sugar: 3g