Crispy Sesame Tofu Fried Rice (Printable)

Golden crispy tofu meets aromatic sesame-ginger sauce in this satisfying Asian-inspired rice stir-fry.

# Components:

→ Tofu

01 - 14 oz firm tofu, drained and pressed
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon salt
04 - 2 tablespoons vegetable oil

→ Vegetables

05 - 1 cup frozen peas and carrots mix, thawed
06 - 1 small red bell pepper, diced
07 - 3 green onions, sliced with white and green parts separated
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated

→ Rice

10 - 4 cups cold cooked rice, preferably day-old jasmine or long grain

→ Sauce

11 - 3 tablespoons soy sauce or tamari for gluten-free
12 - 1 tablespoon toasted sesame oil
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon honey or maple syrup
15 - 1 teaspoon sriracha or chili paste, optional
16 - 1 teaspoon sesame seeds

→ Garnish

17 - 1 tablespoon toasted sesame seeds
18 - Reserved sliced green onion tops

# Directions:

01 - Cut pressed tofu into 1/2-inch cubes and pat dry thoroughly with paper towels.
02 - In a bowl, toss tofu cubes with cornstarch and salt until evenly coated on all sides.
03 - Heat vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes in a single layer and cook 2 to 3 minutes per side, turning until all sides are golden and crispy. Transfer to a plate.
04 - Add additional oil to the same pan if needed. Sauté garlic, ginger, and white parts of green onion for 1 minute until fragrant.
05 - Add diced bell pepper and peas with carrot mix. Stir-fry for 2 to 3 minutes until vegetables are tender-crisp.
06 - Add cold rice, breaking apart any clumps. Stir-fry for 3 to 4 minutes until rice is heated through and begins to crisp at the edges.
07 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey or maple syrup, sriracha if using, and 1 teaspoon sesame seeds.
08 - Pour sauce over rice and toss thoroughly to coat evenly. Return crispy tofu to the pan and gently fold through.
09 - Remove from heat. Top with toasted sesame seeds and reserved green onion tops. Serve immediately while hot.

# Expert Advice:

01 -
  • Your leftovers transform into something that tastes intentional, not like you're scraping the bottom of the fridge.
  • Crispy tofu actually tastes like something worth eating, not like a compromise protein.
  • The whole thing comes together in less time than it takes to order delivery, and costs about half the price.
02 -
  • Day-old rice is absolutely crucial; fresh warm rice will turn to mush the second the sauce hits it, and you'll end up with a soggy mess instead of fried rice.
  • Don't crowd the tofu when it's cooking; give each piece its own space in the pan or they'll steam instead of fry, and you'll lose that crispiness you worked for.
03 -
  • If you want even more crispiness, cook the tofu twice (remove it after the first side is done, let it cool for a minute, then cook it again) or use an air fryer at 400°F for 12-15 minutes, shaking halfway through.
  • Make this with whatever vegetables are in your fridge; the magic isn't in specific vegetables, it's in the technique and the sauce.
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