Vegetarian Vegan Tofu Fried Rice

Total time40 min

Prep time20 min

Cook time20 min

Golden, crispy-edged tofu cubes are the star here, seared until deeply browned before joining a hot skillet of garlic, fresh ginger, and sweet peas and carrots. Day-old rice gets pressed right into the pan so it crisps and toasts in spots, soaking up a glossy, savory-sweet sauce with a touch of rice vinegar and a hint of heat from sriracha. A final drizzle of sesame oil ties the whole pan together, finished with sliced scallions and a scatter of sesame seeds for crunch. It's the kind of fast, satisfying stir-fry that comes together in one pan and tastes like your favorite takeout order. This plant-forward version is a naturally solid pick for a vegetarian table, packed with texture and umami in every bite.

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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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