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Tofu Fried Rice With Veggies & Soy

A delicious and satisfying meal featuring crispy tofu, savory vegetables, and fluffy rice, all mingling together in a tantalizing harmony of textures and flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice preferably day-old for better texture
  • 1 cup firm tofu, cubed press before cooking to remove excess moisture
  • 1 cup mixed vegetables (carrots, peas, bell peppers)
  • 3 tablespoons soy sauce
  • 2 tablespoons vegetable oil for frying
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • to taste green onions, for garnish

Method
 

Preparation
  1. Ensure the rice is cooked and cooled prior to use. Using day-old rice gives you better texture and prevents clumping.
  2. Press the tofu before cooking to remove excess moisture and help it crisp up nicely.
Cooking
  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the cubed tofu to the skillet. Stir-fry for about 5-7 minutes until golden and crispy on all sides. Remove the tofu from the skillet and set aside.
  3. In the same skillet, add minced garlic. Sauté for about 30 seconds until fragrant.
  4. Add the mixed vegetables to the skillet and cook for 3-4 minutes until they are tender yet crisp.
  5. Stir in the cooked rice, ensuring to break up any clumps. Mix well with veggies.
  6. Pour in the soy sauce and sesame oil, tossing everything together until well combined.
  7. Add the crispy tofu back to the skillet, mixing it in gently.
  8. Garnish with chopped green onions and serve hot.

Notes

Tofu Fried Rice is great for meal prep! Store any leftovers in an airtight container in the refrigerator for up to five days. For freezing, add a bit more soy sauce when reheating to boost flavor. Reheat in the microwave or a skillet over low heat, stirring frequently.