Crispy Sesame Tofu Fried Rice (Printable Version)

Golden crispy tofu cubes tossed with day-old rice in aromatic sesame-ginger sauce, colorful vegetables, and satisfying crunch.

# Ingredient List:

→ Tofu

01 - 14 oz firm tofu, drained and pressed
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon salt
04 - 2 tablespoons vegetable oil

→ Vegetables

05 - 1 cup frozen peas and carrots mix, thawed
06 - 1 small red bell pepper, diced
07 - 3 green onions, sliced with white and green parts separated
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated

→ Rice

10 - 4 cups cold cooked jasmine or long grain rice, preferably day-old

→ Sauce

11 - 3 tablespoons soy sauce or tamari for gluten-free
12 - 1 tablespoon toasted sesame oil
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon honey or maple syrup
15 - 1 teaspoon sriracha or chili paste, optional
16 - 1 teaspoon sesame seeds

→ Garnish

17 - 1 tablespoon toasted sesame seeds
18 - Reserved sliced green onion tops

# Directions:

01 - Cut pressed tofu into 1/2-inch cubes and pat dry thoroughly with paper towels.
02 - Toss tofu cubes with cornstarch and salt in a bowl until evenly coated.
03 - Heat vegetable oil in a large nonstick skillet or wok over medium-high heat. Arrange tofu cubes in a single layer and cook 2 to 3 minutes per side until all sides achieve golden-brown crispness. Transfer to a plate.
04 - Add additional oil to the same pan if needed. Sauté minced garlic, grated ginger, and white parts of green onions for 1 minute until fragrant.
05 - Add diced bell pepper and thawed peas and carrots mix. Stir-fry for 2 to 3 minutes until vegetables are tender-crisp.
06 - Add cold cooked rice, breaking apart any clumps. Continue stir-frying for 3 to 4 minutes until rice is heated through and begins to crisp at edges.
07 - Whisk together soy sauce, sesame oil, rice vinegar, honey, sriracha if using, and 1 teaspoon sesame seeds in a small bowl.
08 - Pour sauce over rice mixture and toss thoroughly to distribute evenly. Return crispy tofu to the pan and fold gently to combine.
09 - Remove from heat and garnish with toasted sesame seeds and reserved green onion tops. Serve immediately.

# Expert Advice:

01 -
  • The tofu gets shatteringly crispy on the outside while staying tender inside, which feels like a small kitchen miracle every single time.
  • You can make this with whatever vegetables are hanging around your fridge, so it never feels like a chore or a sacrifice.
  • It's the kind of meal that tastes like you spent way more effort than you actually did, which is basically the dream.
02 -
  • Day-old rice is non-negotiable here because fresh, warm rice will turn into mush no matter how high your heat is, so plan ahead or buy rice specifically to chill.
  • Don't skip pressing the tofu because I learned this the hard way when I got impatient and ended up with steamed tofu instead of crispy tofu, which was genuinely depressing.
03 -
  • Toast your sesame seeds in a dry pan for about a minute before using them as garnish because it actually wakes up their flavor in a way that makes people think you're secretly a chef.
  • Make your sauce in a separate bowl and taste it before it goes on the rice so you can adjust the salt or heat or sweetness without fixing it while everything's hot and chaotic.
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