Name: Tofu Fried Rice
Prep time: 5 min
Cook time: 19 min
Total time: 24 min
Yield: 4 Servings
Cuisine: American
Ingredients: 14 ounces firm or extra-firm tofu; 1 tbsp olive oil; 2 tablespoons soy sauce; 0.25 tsp turmeric powder; 1.5 tablespoons cornstarch; 4 cups cooked rice; 1 tbsp cooking oil; 5 cloves garlic; 1 inch ginger; 1.5 cups yellow onion; 14 ounces frozen mixed vegetables*; 4 tablespoons soy sauce; 2 tablespoons sesame oil

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Tofu Fried Rice

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Ingredients

Warning0 allergens identified

Tofu Fried Rice

For the tofu:

14 ounces firm or extra-firm tofudrained and pressed

1 tbsp olive oil

2 tablespoons soy sauce

¼ tsp turmeric powder

1 ½ tablespoons cornstarch

For the rice:

4 cups cooked riceday old rice is ideal

1 tbsp cooking oil

5 cloves garlicfinely minced

1 inch gingerpeeled and finely minced (about 1 tablespoon)

1 ½ cups yellow onionchopped

14 ounces frozen mixed vegetables*

4 tablespoons soy sauce

2 tablespoons sesame oil

Instructions

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Instructions

For ease, I like to cook the tofu and rice in separate pans so that the meal comes together quickly. But if you have time, you can do it all in the same skillet.

Break the tofu into large chunks that are about 1 1/2 inches big (very roughly). The tofu will break up more in the pan so I like to start with larger chunks. Place it in a large bowl and toss with soy sauce, turmeric, and cornstarch.

In a large skillet, heat the olive oil over medium heat. Add in the tofu chunks and stir to combine and continue to cook for about 8 minutes. You want the tofu to be completely warmed through and broken up a bit more. Remove from the heat and set aside.

While the tofu cooks, prepare the rest of the dish (or do it in the same skillet that you cooked the tofu).

Over medium heat, heat your oil until hot. Add in the garlic, ginger, and onion. Saute for 5 minutes and then add in frozen vegetables. Saute for 5 additional minutes, stirring frequently until the vegetables are heated through.

Stir in the cold rice, soy sauce, and sesame oil. Once fully combined, let the rice cook, untouched for a couple of minutes. When it is just beginning to stick to the bottom of the pan a bit, stir again and repeat this a few times. This helps get a tiny bit of crispiness on the bottom of the rice. Remove from heat and ENJOY!

Notes

Vegetables – you can also replace the frozen vegetables with 1 cup of carrot, diced, 1 cup of corn (I used frozen corn, thawed), and 1/2 cup of peas (I used frozen peas, thawed)

Cooking the vegetables – if using fresh veggies, add the carrots in when you add in the onion and then mix in the corn and peas when you add in rice.

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Press Your Tofu Thoroughly 🫧
Remove excess moisture from firm tofu by wrapping it in paper towels and pressing for 15-20 minutes before cubing—this allows the tofu to crisp up beautifully and absorb the sauce flavors instead of becoming soggy.
Use Cold Cooked Rice 🍚
Day-old refrigerated rice works best for fried rice because it's drier and won't clump; if using fresh rice, spread it on a plate to cool and dry for 30 minutes before cooking.
Toast Sesame Oil Last ✨
Add sesame oil in the final 30 seconds of cooking rather than at the start—high heat destroys its nutty flavor, so drizzle it after removing from heat for maximum aroma and taste impact.
Bloom Your Turmeric in Oil 🌟
Create a flavorful base by cooking minced garlic and ginger in oil for 30 seconds, then adding turmeric powder to bloom for another 10 seconds—this releases its earthy compounds and prevents a bitter, raw taste.
Cornstarch Creates a Silky Sauce Coating 🥄
Mix cornstarch with a small amount of soy sauce before adding to the pan to create a glossy, clinging sauce that evenly coats every grain of rice and tofu piece rather than pooling at the bottom.