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A quick, easy, and flavorful vegan tofu fried rice made with crispy tofu, aromatic jasmine rice, and fresh mixed vegetables, enhanced with a savory soy-sesame glaze. Ready in under 30 minutes and serves four.

Ingredients

Scale
  • 1 cup Jasmine Rice (rinsed until water runs clear)
  • 1 block Firm Tofu (pressed to remove moisture)
  • 2 tablespoons Vegetable Oil (sunflower or canola oil recommended)
  • 2 cloves Garlic (minced, fresh preferred)
  • 2 cups Mixed Vegetables (fresh or frozen)
  • 2 stalks Green Onions (chopped, onions or leeks can be substituted)
  • 2–3 tablespoons Soy Sauce or Tamari (tamari for gluten-free option)
  • 1 tablespoon Sesame Oil (can swap with olive oil for lighter flavor)
  • Salt (to taste)
  • Pepper (to taste)
  • Sesame Seeds (optional, for garnish)

Instructions

  1. Rinse 1 cup jasmine rice under cold water until water runs clear.
  2. Cook rice according to package directions (about 15-20 minutes), fluff, then spread out to cool completely.
  3. Drain and press 1 block firm tofu for at least 15 minutes to remove excess water.
  4. Cut tofu into approximately 1-inch cubes.
  5. Optional: Toss tofu cubes with 1-2 teaspoons cornstarch for extra crispiness.
  6. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat.
  7. Add tofu in a single layer to the skillet and pan-fry for 5-7 minutes, turning occasionally, until all sides are golden and crisp.
  8. Transfer tofu to paper towels to drain excess oil.
  9. Add a little more oil to the skillet if needed, then sauté 2 minced garlic cloves for about 30 seconds until fragrant.
  10. Add 2 cups mixed vegetables and cook for 3-4 minutes until tender-crisp.
  11. Return the crispy tofu to the skillet and add the cooled jasmine rice.
  12. Pour in 2-3 tablespoons soy sauce (or tamari) and 1 tablespoon sesame oil; stir continuously for 2-3 minutes until the rice is heated through and evenly coated.
  13. Gently fold in 2 chopped green onions and season with salt and pepper to taste; cook an additional minute to meld flavors.
  14. Remove from heat and sprinkle sesame seeds on top if desired.

Notes

Use day-old rice for better texture; leftover rice is drier and fries better than freshly cooked rice., Press tofu well to achieve a crispy texture and avoid sogginess., Season gradually with soy sauce or tamari and taste as you cook to avoid over-seasoning., Use any preferred vegetables based on availability; frozen or fresh vegetables both work well., Keep the mixture moving gently but constantly while cooking to evenly coat rice and tofu without burning., Optional additions include sriracha for spice, chopped nuts for crunch, fresh herbs like cilantro or basil for brightness, or sweet elements such as mango or pineapple for contrast., To store, keep leftovers in an airtight container in the fridge for 4-5 days or freeze for up to 3 months. Reheat by thawing overnight and warming in a skillet with a splash of water if needed.

Nutrition

Find it online: https://cookingcrumbs.com/tofu-fried-rice-quick-flavorful-vegan-comfort-food/