Flavorful, vegan Tofu Fried Rice is ready in 30 minutes or less. This easy one-skillet-style meal is packed with vegetables, crisp-tender tofu, and a simple savory sauce. It makes a satisfying plant-based lunch or dinner any night of the week.
I can never stop at one serving of fried rice — it’s the kind of dish that invites second helpings. This tofu version is quick to prepare, adaptable to whatever vegetables you have on hand, and relies on simple pantry ingredients for big flavor. Best of all, it comes together faster than a takeout run.
Below you’ll find everything you need to make a reliable, delicious tofu fried rice along with tips for the best rice, storage guidance, and easy ways to customize the dish.
Ingredients You’ll Need
This tofu fried rice combines tofu, rice, vegetables, and a few key seasonings. The ingredients are straightforward and widely available:
- Tofu marinade: firm or extra-firm tofu tossed with olive oil, soy sauce, turmeric, and cornstarch to develop texture and flavor.
- Vegetables: yellow onion, garlic, ginger and a bag of frozen mixed vegetables for convenience. If you prefer fresh produce, substitute with 1 cup diced carrot, 1 cup thawed corn and 1/2 cup thawed peas.
- Rice and seasoning: 4 cups cooked rice flavored with soy sauce and toasted sesame oil. Day-old, chilled rice works best to keep the grains separate; if you must use freshly cooked rice, cook it with slightly less water and spread it out to cool briefly before frying.
How to Make Tofu Fried Rice
This recipe is quick because the tofu and rice can be cooked simultaneously in separate pans, then combined at the end. You can also do everything in one skillet if you prefer. Follow these clear steps for dependable results.
- Prep the tofu. Break the drained and pressed tofu into large chunks (about 1½ inches). Place the pieces in a bowl and toss with soy sauce, turmeric, and cornstarch so they are evenly coated.
- Cook the tofu. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the tofu and cook about 8 minutes, stirring occasionally, until warmed through and beginning to break up; remove from heat and set aside.
- Sauté the aromatics and vegetables. In a separate large skillet or the same pan after removing tofu, heat 1 tablespoon cooking oil over medium. Add minced garlic, minced ginger, and chopped yellow onion and sauté about 5 minutes. Add the frozen mixed vegetables and cook another 4–5 minutes until heated through.
- Add rice and seasonings. Stir in cold cooked rice, 4 tablespoons soy sauce, and 2 tablespoons sesame oil. Press the rice into the pan and let it cook undisturbed for a minute or two so the bottom develops a little crisp. Stir and repeat once or twice to get small golden bits of rice.
- Finish and serve. Remove from heat, toss in the cooked tofu, adjust seasoning to taste, and serve hot.
What rice is best for fried rice?
Use medium- to long-grain rice for the best texture. Jasmine rice also works well. These varieties hold their shape and stay fluffy when stir-fried, unlike short-grain or sushi rice, which tend to become sticky and clump together.
Why use cold rice for fried rice?
Chilled, day-old rice firms up as it cools, which helps individual grains stay separate when you stir-fry. Freshly cooked rice often still contains extra moisture and can become mushy. If you don’t have leftover rice, make a fresh batch with slightly less water and cool it briefly so it’s not piping hot when it hits the skillet.
Chef’s tip: Cooked rice freezes very well—portion it and freeze for quick fried rice any time.
Customize Tofu Fried Rice
This recipe is highly flexible. Try these variations:
- Add or swap vegetables: broccoli, bell peppers, spinach, cauliflower, or Brussels sprouts. Adjust cooking time depending on the vegetable.
- Top with extra condiments: a drizzle of hot sauce, chili oil, or a splash of toasted sesame oil brightens the dish.
- Non-vegan option: a fried egg on top makes a classic finishing touch; leftovers also make a great breakfast.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to five days. Reheat in the microwave or in a skillet over medium heat until hot. Fried rice also holds up well cold if you prefer it chilled.
More Delicious Tofu Recipes
If you enjoyed this tofu fried rice, try other tofu preparations such as:
- Tofu Scramble (a great egg-free scramble)
- Spicy Tofu
- Air Fryer Tofu
- Marinated Tofu
- Sautéed Tofu with Creamy Tahini Sauce
- Crispy Baked Tofu
- Crispy Tofu with Sweet Chile Sauce
Please let me know if you try this tofu fried rice and how it turns out — comments are always welcome.
Tofu Fried Rice — Recipe Details
Prep: 5 mins Cook: 20 mins Total: 25 mins Servings: 4
Ingredients
For the tofu:
- 14 oz firm or extra-firm tofu, drained and pressed
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1/4 teaspoon turmeric powder
- 1 1/2 tablespoons cornstarch
For the rice:
- 4 cups cooked rice (day-old rice is ideal)
- 1 tablespoon cooking oil
- 5 cloves garlic, finely minced
- 1 inch fresh ginger, peeled and minced (about 1 tablespoon)
- 1 1/2 cups yellow onion, chopped
- 12–16 oz bag frozen mixed vegetables (or use fresh vegetables per notes)
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
Instructions
- Prep and marinate the tofu with soy sauce, turmeric, and cornstarch.
- Heat olive oil in a skillet over medium heat and cook tofu about 8 minutes until warmed through and slightly broken up; set aside.
- In another skillet, heat cooking oil and sauté garlic, ginger, and onion for about 5 minutes. Add frozen mixed vegetables and cook until heated through.
- Stir in cold rice, soy sauce, and sesame oil. Let the rice sit undisturbed for a minute or two to form small crispy bits, then stir and repeat once or twice.
- Toss the cooked tofu into the rice, adjust seasoning, and serve immediately.
Notes
- Vegetable substitutions: replace frozen mix with 1 cup diced carrot, 1 cup corn (thawed), and 1/2 cup peas (thawed).
- If using fresh vegetables, add heartier items like diced carrots with the onions, and add delicate vegetables later so they don’t overcook.
Nutrition (per serving, approximate)
Calories: 526 kcal; Carbohydrates: 70 g; Protein: 20 g; Fat: 19 g; Fiber: 6 g; Sodium: 1557 mg.