Vegan Tofu Fried Rice: Quick & Easy Plant-Based Meal (Print Version)
Vegan Fried Rice with Tofu is a quick and flavorful plant-based meal. This easy recipe features crispy tofu, fresh veggies, and savory sauce for a satisfying dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Vegan, Vegetarian, Dairy-Free
# Ingredients:
→ Golden Tofu Bites
01 -
1 (14-ounce) block extra-firm tofu, pressed and cubed
02 -
1 tbsp cornstarch
03 -
1 tbsp soy sauce (or tamari for gluten-free)
04 -
1 tsp sesame oil
→ Hearty Rice & Veggies
05 -
3 cups cooked day-old white rice
06 -
1 1/2 cups frozen mixed vegetables (peas, carrots, corn)
07 -
1/2 medium yellow onion, diced
08 -
2 cloves garlic, minced
09 -
1 tsp fresh ginger, grated
10 -
2 tbsp vegetable oil
→ Umami-Rich Sauce
11 -
3 tbsp soy sauce (or tamari for gluten-free)
12 -
1 tbsp rice vinegar
13 -
1 tsp maple syrup
14 -
1/2 tsp sriracha (optional, for heat)
15 -
1/4 tsp white pepper
→ Finishing Touches
16 -
2 green onions, sliced, for garnish
17 -
1 tsp toasted sesame seeds, for garnish
18 -
Salt and black pepper to taste
# Instructions:
01 -
Press and cube 1 (14-ounce) block extra-firm tofu. In a bowl, toss the tofu with 1 tbsp cornstarch, 1 tbsp soy sauce, and 1 tsp sesame oil until evenly coated. This creates the delicious "Golden Tofu Bites" for your Easy Vegan Fried Rice with Tofu - Plant-Based Recipe.
02 -
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the coated tofu and cook for 5-7 minutes, stirring occasionally, until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
03 -
In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp maple syrup, 1/2 tsp sriracha (if using), and 1/4 tsp white pepper. This "Umami-Rich Sauce" is key to the flavor of your Easy Vegan Fried Rice with Tofu - Plant-Based Recipe.
04 -
Add the remaining 1 tbsp vegetable oil to the skillet. Sauté 1/2 medium yellow onion, diced, for 2-3 minutes until softened. Add 2 cloves garlic, minced, and 1 tsp fresh ginger, grated, cooking for another minute until fragrant. Stir in 1 1/2 cups frozen mixed vegetables.
05 -
Push the vegetables to one side of the skillet. Add 3 cups cooked day-old white rice to the empty side, breaking it up with your spatula. Return the cooked "Golden Tofu Bites" to the skillet.
06 -
Pour the "Umami-Rich Sauce" over the rice and vegetables. Stir-fry everything together for 3-5 minutes, ensuring all ingredients are well combined and heated through. Season your Easy Vegan Fried Rice with Tofu - Plant-Based Recipe with salt and black pepper to taste.
07 -
Transfer the Easy Vegan Fried Rice with Tofu - Plant-Based Recipe to serving bowls. Garnish with 2 sliced green onions and 1 tsp toasted sesame seeds. Serve immediately and enjoy this hearty plant-based meal!
# Notes:
01 -
Day-Old Rice is Key: Using day-old or leftover cooked rice is crucial for fried rice. Freshly cooked rice is too moist and will result in a mushy texture. If you don't have day-old, spread freshly cooked rice on a baking sheet and chill in the fridge for at least an hour.
02 -
Tofu Pressing: Don't skip pressing the tofu! This removes excess water, allowing it to absorb flavors better and get wonderfully crispy when cooked. A tofu press or heavy objects wrapped in a towel work great.
03 -
Customizable Veggies: Feel free to swap the frozen mixed vegetables for any fresh or frozen veggies you have on hand, such as bell peppers, broccoli florets, mushrooms, or snap peas. Just adjust cooking times as needed.
04 -
Storage & Reheating: Store leftover fried rice in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat with a splash of water or soy sauce, or microwave until warmed through.
# Tools You'll Need:
01 -
Large skillet or wok
02 -
Cutting board
03 -
Knife
04 -
Measuring cups and spoons
05 -
Spatula
# Nutrition Facts (Per Serving):
Calories: 372 kcal
Total Fat: 13 g
Total Carbohydrate: 46 g
Protein: 16 g