Crispy Sesame Tofu Fried Rice (Printable Version)

Golden tofu cubes tossed with fragrant fried rice in a savory soy-sesame-ginger sauce. Ready in 40 minutes.

# Ingredient List:

→ Crispy Tofu

01 - 14 oz firm tofu, pressed and cut into 3/4-inch cubes
02 - 2 tablespoons cornstarch
03 - 2 tablespoons neutral oil
04 - Pinch of salt

→ Fried Rice

05 - 3 cups cold cooked jasmine or long-grain rice, preferably day-old
06 - 1 cup frozen mixed vegetables, thawed
07 - 2 cloves garlic, minced
08 - 1 small onion, finely diced
09 - 2 scallions, sliced with whites and greens separated
10 - 2 tablespoons neutral oil

→ Soy-Sesame-Ginger 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 fresh ginger, grated
15 - 1 1/2 tablespoons maple syrup or honey
16 - 1 teaspoon Sriracha or chili garlic sauce, optional

→ Garnish and Serving

17 - 1 tablespoon toasted sesame seeds
18 - Extra sliced scallion greens

# Directions:

01 - Toss tofu cubes with cornstarch and salt until evenly coated. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer and cook, turning occasionally, until all sides are golden and crispy, approximately 8-10 minutes. Remove and set aside.
02 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, ginger, maple syrup or honey, and Sriracha if using. Set aside.
03 - In the same skillet, add 2 tablespoons oil. Sauté onion and scallion whites for 2 minutes until fragrant. Add garlic and cook for 1 minute. Stir in thawed vegetables and cook for another 2 minutes. Add cold rice, breaking up clumps, and stir-fry for 3-4 minutes until heated through.
04 - Return crispy tofu to the skillet. Pour sauce over everything and toss well to coat evenly. Stir-fry for another 2 minutes.
05 - Transfer to plates or bowls. Garnish with toasted sesame seeds and extra scallion greens.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy: It's the one thing people always get wrong, and once you nail it here, you'll understand why texture matters so much.
  • It costs almost nothing: Day-old rice, frozen vegetables, and a block of tofu—this is the meal you make when the budget is tight but your standards aren't.
  • It's ready faster than delivery: Forty minutes from cold rice to steaming bowl, and most of that is just prep work you could do while listening to a podcast.
02 -
  • Wet tofu will never crisp: This isn't a suggestion—it's a non-negotiable fact. If you skip the pressing step, you'll end up with soft, steamed tofu no matter how hot your pan is.
  • The sauce is where the flavor lives: I learned this by underseasoning once, thinking the soy sauce was enough, and ended up with rice that tasted like nothing. The combination of soy, sesame oil, ginger, and a touch of sweetness is what makes people ask for seconds.
03 -
  • Don't overcrowd the tofu in the pan: Give it space so it steams instead of crisps, which means cooking in batches if your skillet is small.
  • The sauce tastes better after sitting for five minutes: The flavors marry together, and if you make it ahead, you're one step closer to dinner being done.
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