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This Tofu Fried Rice recipe is the perfect vegan weeknight dinner! Easy, delicious, and so satisfying with just a handful of ingredients that you probably already have in your kitchen. I guarantee if tastes better than your favorite takeout restaurant and will also be ready in less time.
When I’m craving takeout, thisTofu Fried Rice is always the recipe I reach for. It’s full of vegetables (that you can customize to your liking)and is ultra-savory. Just what I want when craving takeout.
I always have leftover rice in the fridge and this vegan fried rice is the ideal meal for using it up. After a few rounds of recipe testing, I verified that leftover cooked rice is in fact better for fried rice. It’s also a great way to use up those random veggies hanging out in the fridge.
Early in my career I interned with the Soy Foods Council and had the opportunity to develop an entire soy foods cookbook. Unsurprisingly, most of the book was filled with tofu recipes. Some of the tofu cooking methods I developed for that book have made their way into this recipe. I hope you enjoy!
Reader Review
Really good, outstanding flavor. Will definitely be in my weekly/ biweekly lineup.
– Stanley
This recipe article was originally published in August of 2020, it has since been updated with helpful tips, ingredient notes and clearer instructions.
Tofu Fried Rice Ingredients
Here is a quick rundown of what you’ll need for the recipe. For ingredient amounts, jump down to the recipe card.
Rice + Vegetables
- Extra-firm tofu: I like extra firm for this to help crisp the outer skin in the oven while leaving the inside tender.
- Grapeseed oil: This is a neutral oil that has a higher smoke point than olive oil, making it ideal to crisp the rice successfully.
- Carrots: I like to use diced, but shredded also work for a store-bought shortcut.
- Green peas: I always have these in our freezer, they are great to add to so many delicious quick recipes.
- Green onions, garlic, ginger: The three required aromatic ingredients for most Asian recipes that add so much flavor to both the cooking oil and the rice.
- Brown rice: It’s the perfect recipe to use up leftover chilled rice, but you can also use any white rice here as well.
Sauce
- Low-sodium soy sauce: Use gluten-free tamari if desired. Adds the saltiness and classic flavor to the rice.
- Vegan mushroom sauce or oyster sauce: If you are vegan use mushroom sauce, if you aren’t strictly vegan, then oyster sauce also has a great tangy and sweet flavor.
- Chili garlic sauce: Gives spice and a punch of garlic.
- Rice vinegar or white vinegar: This is a popular Asian vinegar that isn’t as acidic in flavor and has a little bit of sweetness.
- Toasted sesame oil: deeply rich in flavor and adds a warmth to every bite.
- Sesame seeds: Nutty garnish with a hint of crunch. This is optional if you don’t have it on hand.
Lauren’s Tip
Use cold rice. Cold rice fries so much better than warm or even lukewarm rice. If you have time, make the rice the day before and chill in the fridge.
How to Make Tofu Fried Rice
If timed correctly, this recipe can come together quickly. Unlike most recipes where prepping everything up front is recommended, this recipe is best prepped in stages. Get the longer-cooking components started right away, then go back and prep some of the ingredients while things are already cooking.
- Make sure you have leftover cooked rice, and if you don’t, get some rice cooking (and chilling)! As I mentioned earlier, cooked and chilled rice makes the best fried rice.
- While the oven is preheating, slice and press the tofu to release excess liquid (15 minutes or until the oven is preheated).
- Dice the tofu then toss with oil and salt to coat. Bake the tofu until golden brown and slightly crispy, about 30 minutes.
- Prep the veggies and sauce ingredients: while the tofu bakes (this will take about 30 minutes), prep the vegetables and whisk up the sauce.
- Cook the carrots, peas and half of the scallions in a sauté pan until tender. Transfer the vegetables to a bowl and set aside.
- Briefly cook the ginger and garlic in the now-empty pan, then add the rice and lightly pat into a single layer. Cook the rice, without stirring, until it starts to turn golden brown on the bottom. Give the rice a stir, scraping the pan with a wooden spoon, and stir fry until all of the rice is golden brown.
- Add the crispy tofu, cooked vegetables, and sauce and stir fry to warm through.
- Off heat, stir in the toasted sesame oil and season with additional soy sauce and oyster sauce (if using) to taste.
Expert Tips
- If you aren’t following a strict vegetarian diet, I recommend adding oyster sauce to the recipe, it adds sweet and tangy umami to each bite.
- Add an over-easy egg to each serving, if you aren’t completely vegan. The runny yolk of the egg adds a rich and decadent finish that compliments the Asian flavors so well. You can also scramble the eggs like traditional fried rice too.
- To make this gluten-free, use tamari in place of the soy sauce. It’s saltier than soy sauce so use just 2 tablespoons.
- Be sure to press the tofu before baking to remove the excess liquid. This is required to guarantee your tofu is crispy on the outside and soft and tender on the inside.
Variations
The beauty of fried rice is that you can customize it to whatever ingredients you are in the mood for and that you already have at home in the fridge. Here are some of our other favorite ways to make it:
- Swap the Tofu for Tempeh. No need to press the tempeh, toss with oil and season with salt. Bake the tempeh for 20 minutes or so, as you would tofu.
- Use even more vegetables. Add a variety of veggies to the mix like mushrooms, bell peppers, and/or broccoli. Cook these veggies at the same time as the other veggies.
- Add some Pineapple. Add diced pineapple at the end, right before you remove the rice from heat.
- Use Kimchi for an added burst of flavor. Add some chopped kimchi to the mix right at the end of cooking.
How to Store Vegan Fried Rice
Store any leftovers in the fridge for up to 3 days. We don’t recommend freezing the leftovers as it will change the texture of the recipe.
Reheat in the microwave or in a skillet on the stove top until warmed through, it only takes a few minutes.
The best way to make this vegan fried rice ahead of time or to prep in advance, is to use leftover rice and any other vegetables you already have at home. You can also mix the sauce ingredients ahead of time to speed up the prep.
Tofu Fried Rice FAQs
You don’t need to marinate the tofu for this dish, but if you have the time, you should marinate it up to a day before cooking.
No, just be sure to press the tofu for 10 minutes prior to roasting or sautéing to ensure a crispy outside and soft inside.
Leftover cooked rice is ideal for fried rice. The cold starches fry up crisper than freshly cooked rice. Opt for a long-grain rise like jasmine or basmati.
More Vegan Recipes
Vegan Fried Rice with Tofu
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Ingredients
- 1 (14-ounce) package extra-firm tofu
- 2 tablespoons + 1 teaspoon grapeseed oil, divided
- 1¼ cups diced carrots
- 1¼ cups green peas
- 1 cup sliced green onions
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 3 cups cooked brown rice, cooled
- 3 tablespoons low-sodium soy sauce, gluten-free if needed
- 1 tablespoon vegan mushroom oyster sauce or oyster sauce*
- 1 teaspoon chili garlic sauce
- 1 teaspoon rice vinegar or white vinegar
- 2 teaspoons toasted sesame oil
- Sesame seeds to serve, optional
Instructions
- Make sure you have 3 cups cooked brown rice. If you don’t, cook 1 cup brown rice and cool completely.
- Heat oven to 400ºF (204ºC).
- Cut 14-ounce block tofu horizontally into 3 planks, wrap tofu in a clean absorbent kitchen towel and set something heavy on top (like a cast iron skillet), let tofu press for 15 minutes.
- Dice tofu into ½-inch cubes; toss with 1 teaspoon grapeseed oil to coat; arrange in a single layer on prepared baking sheet and season with salt. Bake tofu until golden brown and firm to touch, about 30 minutes.
- Meanwhile, heat a 12-inch sauté pan or cast-iron skillet over medium-high. Add 1 tablespoon grapeseed oil and swirl to coat; once shimmering add 1¼ cups diced carrots, 1¼ cups peas, and ½ cup sliced green onions; cook until carrots are tender, about 5 minutes; season lightly with salt and black pepper. Transfer vegetables to a bowl.
- Add remaining 1 tablespoon grapeseed oil to now empty sauté pan over medium heat and heat until shimmering, add 2 teaspoons minced garlic and 2 teaspoons minced ginger and cook 15 seconds until fragrant.
- Stir in 3 cups cooked rice, breaking up any clumps, and press into an even layer; cook, without moving, for 3 minutes. Using a wooden spoon, stir rice, scraping bottom of pan as needed, reduce heat to medium, and stir fry until rice is golden brown, 4–5 minutes.
- Stir in baked tofu, cooked vegetables, 3 tablespoons soy sauce, 1 tablespoon vegan oyster sauce, 1 teaspoon chili garlic sauce, and 1 teaspoon vinegar; stirfry 2 more minutes. Off heat, stir in 2 teaspoons sesame oil and remaining ½ cup scallions; season with additional soy sauce and oyster sauce to taste.
- Finish with sesame seeds and serve with extra chili garlic sauce or sriracha.
This looks so good. I tried it out yesterday and everyone absolutely loved it. I have been experimenting with different cuisines. Thank you for sharing this recipe.
Great recipe for testing my new wok. I overcooked the tofu but that was my fault. I used fresh rice. The tip to spread it out to cool was awesome.
Hi Chris! So glad to hear you enjoyed it and I’m glad spreading the rice out to cool worked well. Thanks for giving it a try!
I would HIGHLY recommend removing the recommendation to use even a splash of oyster sauce in a vegan or vegetarian dish, if for no other reason that it suggests to well meaning people that this is ok to serve to someone following that diet.
Otherwise great recipe, thank you!
Hi Lauren,
I’m thinking of trying this recipe. Wondering how many portions is this recipe for and, can I freeze leftovers? Thank you!
Hi Trish,
The recipe makes 5 ½ cups or about 4–5 servings. This would freeze really well! Let me know how it goes!
Trying this tonight! Is this truly 20g of fat per serving? Seems high so wanted to confirm. Thanks!
You’re right, it shouldn’t be that high. That’s a mistake. I’ll re-run the nutritionals tomorrow but with some quick math, each serving should be about 12g fat. Hope that helps!
Really good, outstanding flavor. Will definitely be in my weekly/ biweekly lineup
Made this. It was great. I did add an egg. Also, I dusted and tossed my tofu after baking and cooling, with a small amount of corn starch. Then I fried it in a small amount of oil. I’m vegetarian, not vegan. Also, I can’t always get extra firm tofu. But I can usually find the firm at least. Works fine, just more pressing time.
Hi Marsha, thanks for sharing your process. Happy to hear that firm tofu works well for you. The additional frying sounds delicious! I’ll need to try that next time I make this.