Cinnamon Free Vegan Tofu Fried Rice
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
- 4 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1 tsp sriracha (optional)
- 3 tbsp neutral oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 scallions, white and green parts separated, thinly sliced
- 1 cup frozen peas and carrots, thawed
- 4 cups cooked white rice, day-old and cold
- ¼ tsp white pepper
- 2 tsp sesame oil
For serving
- 2 scallions, green parts only, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp sesame oil, rice vinegar, and sriracha (if using) to make the sauce. Set aside.
- 2
Heat 1½ tbsp neutral oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the tofu cubes 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!