Vegetable Fried Rice with Tofu Recipe

Introduction

Vegetable Fried Rice with Tofu is a flavorful and hearty Asian-inspired dish that combines crisp vegetables, savory tofu, and fragrant jasmine rice. It’s a perfect weeknight meal that brings both comfort and nutrition to your table. Even picky eaters will appreciate the colorful medley and satisfying textures.

Ingredients

• 2 cups cooked jasmine rice (preferably day-old)
• 1 block (14 oz) firm tofu, drained and pressed
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 cup frozen peas and carrots mix
• 1 red bell pepper, diced
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 green onions, sliced
• Salt and pepper to taste

Instructions

1. Step 1: Cut the block of tofu into bite-sized cubes and pat dry with a paper towel to remove excess moisture for crispiness.
2. Step 2: Heat one tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add tofu cubes and cook until golden brown on all sides. Remove and set aside.
3. Step 3: In the same pan, add the remaining tablespoon of vegetable oil. Sauté diced onion until translucent. Add garlic and grated ginger, cooking for 30 seconds until fragrant.
4. Step 4: Add peas, carrots, and red bell pepper. Stir-fry until vegetables are tender but still crisp, about 5 minutes.
5. Step 5: Push vegetables to one side of the pan. Add cooked rice and let it fry for a minute before mixing with the vegetables.
6. Step 6: Return tofu to the pan. Pour in soy sauce and sesame oil. Stir well to combine. Season with salt and pepper to taste.
7. Step 7: Garnish with sliced green onions and serve hot.

Tips & Variations

• Use day-old rice to prevent mushiness and achieve the best texture when fried.
• Press tofu thoroughly to ensure it crisps nicely during cooking.
• Cook on high heat to maintain vibrant vegetable colors and texture.
• Customize vegetables by adding broccoli, snap peas, or corn according to preference.
• Use a non-stick pan or seasoned wok to avoid sticking and ensure even cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the fried rice in a pan over medium heat, stirring occasionally to heat evenly without drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of jasmine rice?

Yes, brown rice can be used as a healthier alternative, though it may change the texture slightly and require a longer stir-fry time.

Can I make this dish vegan?

This recipe is already vegan, as it uses plant-based ingredients exclusively.

Vegetable Fried Rice with Tofu Recipe

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4.5 from 111 reviews

Vegetable Fried Rice with Tofu is a vibrant and flavorful Asian-inspired dish combining crispy tofu with a colorful medley of vegetables and aromatic seasonings. Perfect as a hearty main course, this recipe delivers a satisfying blend of textures and rich soy-ginger flavors that appeal to the whole family, including even the pickiest eaters.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegan

Ingredients

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Rice and Tofu

• 2 cups cooked jasmine rice (preferably day-old)
• 1 block (14 oz) firm tofu, drained and pressed

Vegetables and Aromatics

• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 cup frozen peas and carrots mix
• 1 red bell pepper, diced
• 2 green onions, sliced

Oils and Seasonings

• 2 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste

Instructions

1. Prepare the tofu: Cut the drained and pressed tofu into bite-sized cubes, then pat dry thoroughly with paper towels to remove excess moisture, which helps achieve a crispy texture during cooking.
2. Cook the tofu: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the tofu cubes and cook, turning occasionally, until golden brown on all sides. Remove tofu from the pan and set aside.
3. Sauté aromatics: In the same pan, add the remaining 1 tablespoon of vegetable oil. Sauté the diced onion until translucent, about 3-4 minutes. Add minced garlic and grated ginger, cooking for 30 seconds until fragrant.
4. Cook vegetables: Add the peas, carrots, and diced red bell pepper to the pan. Stir-fry the vegetables for about 5 minutes until they are tender yet still crisp.
5. Add rice: Push the vegetables to one side of the pan and add the cooked rice. Let the rice fry undisturbed for 1 minute to help it get slightly crispy, then mix it together with the vegetables.
6. Combine tofu and sauces: Return the tofu to the pan and pour in the soy sauce and sesame oil. Stir everything until well combined and heated through. Season with salt and pepper to taste.
7. Garnish and serve: Remove from heat and garnish with sliced green onions. Serve hot for a comforting and delicious meal.

Notes

• Use day-old rice to prevent mushy fried rice.
• Press tofu thoroughly to remove moisture for crispiness.
• Cook on high heat to preserve vegetable texture and color.
• Customize vegetables based on availability or preference (e.g., broccoli, snap peas, corn).
• Use a non-stick pan or well-seasoned wok to prevent sticking and ensure even cooking.
• Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a pan over medium heat.
• To make it vegan, this recipe already contains plant-based ingredients only.

Keywords: vegetable fried rice, tofu fried rice, vegan fried rice, Asian fried rice, vegetarian main course, quick dinner, healthy fried rice