Vegetarian Classic Tofu Fried Rice

Total time35 min

Prep time15 min

Cook time20 min

Golden cubes of pan-seared tofu get their crisp, deep-brown crust from a hot wok and a few undisturbed minutes per side — that's the real texture payoff here, and it's worth doing right. Day-old rice is the secret to that lightly toasted, grain-by-grain finish, tossed with scrambled egg, sweet peas and carrots, and a generous hit of garlic and fresh ginger. A savory soy-based sauce with a touch of sesame oil coats everything in glossy, umami-rich flavor, while scallion greens add a fresh, sharp finish right before serving. It's the kind of one-pan dinner that comes together fast but still tastes like something worth slowing down for. Finish with sesame seeds and a drizzle of chili oil or sriracha if you want extra heat. This one's a great pick for a vegetarian weeknight rotation, no fuss required.

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Ingredients

4 servings

14 oz firm tofu, drained and pressed
Wo Chong Extra Firm Tofu - 14 Oz
Good & Gather Organic Water Drained Super-firm Tofu 14 oz
Wegmans Organic Extra Firm Tofu, 14 oz
True Goodness by Meijer Organic Firm Tofu - 14 oz
Franklin Farms Organic Pressed Firm Tofu, 14 oz
See all
3 tbsp neutral oil (such as vegetable oil or canola oil), divided
3 cups cooked long-grain white rice, day-old and cold
2 large eggs, lightly beaten
1 cup frozen peas and carrots, thawed
3 scallions, thinly sliced, white and green parts separated
3 cloves garlic, minced
1 tsp fresh ginger, grated
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
½ tsp white pepper
salt, to taste

For serving

2 tsp sesame seeds (optional)
chili oil or sriracha, for serving (optional)

Instructions

1
Cut the pressed tofu into 3/4-inch cubes and pat dry thoroughly with paper towels. Heat 2 tbsp of the neutral oil in a large wok or 12-inch skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deep golden and release easily from the pan. Flip and cook for another 2–3 minutes, until golden on the second side. Transfer to a plate and set aside.
2
In a small bowl, stir together the soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.

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