This Easy Tofu Fried Rice is a hearty, takeout-style dinner made with crispy tofu, cooked rice, eggs, frozen vegetables, and a simple sesame-soy-sriracha sauce. It is filling, flavorful, and perfect for busy weeknights when you want something fast, comforting, and vegetarian.
If you love fried rice but want a meatless version with extra protein, this tofu fried rice is such an easy recipe to keep in your dinner rotation. The tofu gets lightly crisp in the skillet, the rice soaks up the savory sauce, and the peas, carrots, and corn make the whole dish colorful and family-friendly.
✔ Vegetarian
✔ Easy gluten-free option
✔ Great for leftover rice
✔ Better-than-takeout flavor
✔ Ready in about 35 minutes
Why You’ll Love This Tofu Fried Rice Recipe
This tofu fried rice is simple, satisfying, and made with easy ingredients you may already have in your kitchen.
The crispy tofu adds protein and texture, while the cooked rice and vegetables make this a complete meal in one skillet. I love recipes like this because they are flexible, flavorful, and easy to make without ordering takeout.
You’ll also love that this recipe uses frozen vegetables, which makes prep quick and keeps the dish budget-friendly. The sesame oil, soy sauce, and sriracha create a savory sauce with just a little kick.
Why This Recipe Works
The secret to great tofu fried rice is to remove moisture from the tofu before cooking. Pressing the tofu helps it brown better in the skillet and gives it a firmer, crispier texture.
The cornstarch is optional, but it helps create that lightly crispy coating on the outside of the tofu. Once the tofu is browned, it gets tossed with soy sauce for flavor before being added back into the fried rice.
Using cooked rice also helps the texture. Fresh rice can be soft and sticky, while leftover or chilled rice holds up better when stir-fried with sauce and vegetables.
Ingredients for Easy Tofu Fried Rice
You only need simple ingredients to make this vegetarian fried rice with tofu.
Firm tofu: Firm tofu works best because it holds its shape when cubed and cooked in the skillet. Pressing it first helps remove extra liquid.
Cornstarch: Optional, but it helps the tofu crisp as it cooks.
Oil: Use a light cooking oil for pan-frying the tofu and cooking the fried rice.
Soy sauce: Use regular soy sauce if gluten-free is not needed. To keep this recipe gluten-free, use gluten-free soy sauce or tamari.
Eggs: Whisked eggs add classic fried rice flavor and texture.
Cooked rice: Leftover cooked rice works especially well because it is firmer and less sticky.
Frozen corn: Corn adds sweetness and color.
Frozen peas and carrots: These make the recipe quick, easy, and full of veggies.
Sesame oil: A little goes a long way, giving the sauce a rich, nutty flavor.
Sriracha: This adds a mild spicy kick. You can use less if you prefer a milder fried rice.
How to Make Tofu Fried Rice
Start by pressing the tofu for 10 to 12 minutes to remove excess liquid. This step helps the tofu cook up firmer and crispier.
Cut the tofu into small, bite-sized cubes. Sprinkle the tofu with cornstarch and gently toss to coat. The cornstarch is optional, but it gives the tofu a better crispy texture.
Warm the oil in a skillet over medium heat. Add the tofu and cook, flipping every couple of minutes, until browned on all sides.
Remove the skillet from the heat and stir in the soy sauce. Transfer the tofu to a bowl and set it aside.
Place the skillet back on the stove over low heat. Add the whisked eggs and scramble until fully cooked.
Add the cooked rice, frozen corn, and frozen peas and carrots to the skillet. Stir everything together and cook for 6 to 8 minutes, stirring occasionally, until heated through.
While the rice cooks, mix the sesame oil, soy sauce, and sriracha together in a small bowl.
Pour the sauce over the fried rice and stir to combine. Add the cooked tofu back into the pan and gently toss everything together, being careful not to break up the tofu.
Serve warm and enjoy!
Best Rice for Fried Rice
The best rice for fried rice is cooked rice that has had time to cool. Day-old rice works especially well because it is drier and less sticky than freshly cooked rice.
If you only have fresh rice, you can still use it. Spread it out on a plate or baking sheet for a few minutes to help it cool and release some steam before adding it to the skillet.
White rice, jasmine rice, and brown rice can all work in this tofu fried rice recipe. Use what you have on hand.
Tips for Crispy Tofu
Do not skip pressing the tofu. Tofu is packed in liquid, and too much moisture can keep it from browning well.
Cut the tofu into small, even cubes so the pieces cook at the same rate.
Use cornstarch for a crispier texture. It gives the tofu a light coating that browns nicely in the skillet.
Let the tofu cook for a couple of minutes before flipping. If you move it too often, it may not develop that golden color on the outside.
Gluten-Free Notes
This tofu fried rice can easily be made gluten-free, but you need to use the right soy sauce.
Traditional soy sauce is often made with wheat, so use gluten-free soy sauce or tamari labeled gluten-free if you need this recipe to be gluten-free.
Also, check the label on your sriracha and any packaged ingredients to make sure they fit your dietary needs.
Easy Variations
This recipe is easy to customize with what you have in your kitchen.
You can add diced bell peppers, onions, mushrooms, or edamame for more vegetables or extra plant-based protein.
For more heat, add extra sriracha. For a milder fried rice, use less sriracha or leave it out of the sauce.
For extra flavor, garnish with sliced green onion or fresh cilantro before serving.
What to Serve with Tofu Fried Rice
This tofu fried rice can be served as a complete meal on its own because it has tofu, rice, eggs, and vegetables all in one skillet.
If you want to serve it with another dish, pair it with more easy tofu recipes like Crispy Orange Tofu, Sweet and Sour Tofu Bowls, Sweet Thai Chili Tofu Bowls, or Crispy Air Fryer Tofu.
It also works well as a side dish with your favorite gluten-free vegetarian dinner.
How to Store Leftover Tofu Fried Rice
Store leftover fried rice with tofu in an airtight container in the refrigerator.
To reheat, warm it in a skillet over medium heat until heated through. If the rice seems dry or starts sticking, add a small splash of water and stir until the rice loosens up.
You can also reheat it in the microwave, stirring halfway through.
Easy Tofu Fried Rice FAQs
Can I make tofu fried rice gluten-free?
Yes. To make tofu fried rice gluten-free, use gluten-free soy sauce or tamari labeled gluten-free. Regular soy sauce is often made with wheat, so always check the label.
What kind of tofu is best for fried rice?
Firm tofu works best for this recipe because it holds its shape when cubed and cooked. Pressing the tofu first helps remove extra moisture and gives it a better texture.
Do I have to press tofu before making fried rice?
Yes, pressing the tofu is recommended. It helps remove excess liquid so the tofu can brown and crisp in the skillet rather than become soft or watery.
Is cornstarch required for crispy tofu?
Cornstarch is optional, but it helps the tofu get crispier. If you skip it, the tofu will still cook and brown, but it may not have the same lightly crisp outside.
Can I use fresh rice instead of leftover rice?
Yes, but leftover rice gives the best fried rice texture. If using fresh rice, let it cool slightly before adding it to the skillet so it is less sticky.
Is this tofu fried rice vegan?
As written, this recipe is vegetarian because it includes eggs. To make a vegan version, you would need to leave out the eggs or use your favorite egg-free substitute.
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Easy Tofu Fried Rice
Tofu fried rice is a hearty Asian-inspired dish filled with crispy tofu, cooked rice, eggs, and vegetables. It’s a flavorful vegetarian dinner that’s easy to make at home.
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Instructions
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Press the tofu for 10-12 minutes, turning the press every 3-4 minutes to remove excess liquid.
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Dice the tofu into small, bite-sized cubes.
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Sprinkle the cornstarch over the tofu and toss to coat. This step is optional, but it helps to crisp up the tofu.
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In a skillet over medium heat, warm the oil.
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Add the cooked tofu back to the pan, then gently toss everything to combine, taking care not to break up the tofu.
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Remove the skillet from the heat and stir in the soy sauce. Place the tofu in a bowl and set aside.
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Place the skillet back onto the stove over low heat, then add the whisked eggs to the pan and scramble until fully cooked.
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Add the cooked rice and frozen vegetables to the pan and stir to combine. Cook for 6-8 minutes, stirring occasionally.
For the Sauce
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While the fried rice is cooking, add the sesame oil, soy sauce, and sriracha to a bowl and mix to combine.
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Pour the sauce over the fried rice and stir to combine.
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Add the cooked tofu back to the pan, then gently toss everything to combine, taking care no to break up the tofu.
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Serve, and enjoy!
Notes
- Don’t skimp on pressing the tofu! Tofu is packed in liquid, and if there’s too much moisture left, it won’t crisp up nicely.
- If you find that your fried rice is sticking to the skillet while cooking, you can add 2 tablespoons of water to loosen things up. Continue cooking until the mixture is heated through and no more water remains in the pan.
- For the sauce, use 2 tbsp gluten-free soy sauce or tamari, if needed. Always check the ingredients to ensure the soy sauce is gluten-free.
Nutrition
Serving: 1cupCalories: 472kcalCarbohydrates: 65gProtein: 21gFat: 16gSaturated Fat: 2gCholesterol: 82mgSodium: 1128mgPotassium: 456mgFiber: 6gSugar: 1gVitamin A: 6850IUVitamin C: 14mgCalcium: 170mgIron: 3mg