Crispy Tofu Fried Rice with Sesame Ginger Sauce
Golden pan-fried tofu cubes stir-fried with jasmine rice, vegetables, and a savory sesame ginger sauce. A satisfying vegan Asian dinner that uses simple pantry staples.
Ingredients
- 14 oz extra-firm tofu, pressed and cubed
- 3 cups cooked jasmine rice, cooled (day-old rice works best)
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 cup frozen peas and carrots
- 2 green onions, sliced
- 2 eggs, beaten
- 1 tablespoon sriracha (optional)
- 2 tablespoons cornstarch
- Sesame seeds for garnish
Instructions
- 1
Press tofu for at least 15 minutes to remove excess moisture. Cut into 3/4-inch cubes and toss with cornstarch until evenly coated.
- 2
Heat vegetable oil in a large wok or skillet over high heat. Add tofu cubes and cook for 5-6 minutes, turning occasionally, until crispy and golden on all sides. Remove and set aside.
- 3
In a small bowl, whisk together soy sauce, rice vinegar, grated ginger, and sriracha to make the sauce.
- 4
Add sesame oil to the wok over high heat. Add garlic and cook for 15 seconds.
- 5
Add frozen peas and carrots, stir-frying for 2 minutes until heated through.
- 6
Push vegetables to one side, pour beaten eggs into the empty side, and scramble until just set.
- 7
Add cooled rice to the wok. Stir-fry for 3-4 minutes, breaking up any clumps, until rice is lightly toasted.
- 8
Pour the sesame ginger sauce over the rice and toss to coat evenly.
- 9
Return crispy tofu to the wok and gently fold in.
- 10
Serve topped with sliced green onions and sesame seeds.