Vegan Tofu Fried Rice

Total time40 min

Prep time20 min

Cook time20 min

Golden, crisp-edged cubes of pan-seared tofu anchor this fried rice, each piece deeply browned before it ever meets the wok again. Day-old rice gets pressed into the pan until it crackles and toasts in spots, soaking up all that fragrant garlic and ginger along the way. Peas and carrots bring color and a little sweetness, while sliced scallions layer in fresh, sharp bite on top. A drizzle of sesame oil right at the end ties the whole skillet together with that toasty, nutty finish everyone expects from good fried rice. This one's a genuinely satisfying, plant-based weeknight staple — no chicken, egg, or fish sauce anywhere in sight, just tofu doing the heavy lifting. It comes together fast in one pan, making it an easy go-to for a vegan dinner rotation.

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Ingredients

4 servings

14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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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.

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