Crispy golden tofu meets a colorful mix of carrots, red bell pepper, sweet corn, and peas in this fast, high-heat stir-fry, all tossed with cold day-old rice for that perfect toasted, slightly chewy texture. Fresh ginger and scallion whites build savory depth right in the wok, while a splash of rice vinegar and a touch of sesame oil round out the glossy sauce that coats every grain. It comes together in one pan in under thirty minutes, making it an easy weeknight dinner that still feels restaurant-worthy. Finished with a scatter of toasted sesame seeds and scallion greens, this one is a solid pick for a gluten free dinner rotation, plant-based protein and all. Whether you're feeding a crowd or meal-prepping lunches for the week, it reheats beautifully and never loses that irresistible wok-charred flavor.
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In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, and sugar until the sugar dissolves. Set aside.
Heat 1 tbsp of the neutral oil in a large wok or 12-inch skillet over high heat until shimmering. Add the tofu cubes in a single layer and cook undisturbed for 3–4 minutes, until the undersides are golden and crisp. 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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