Description
How to make crispy tofu fried rice with scrambled eggs and fresh vegetables that delivers 25g protein per serving for satisfying weeknight meals.
Ingredients
Scale
Protein Base
- 14 oz extra-firm tofu, pressed and cubed
- 3 large eggs, lightly beaten
- 3 cups cooked jasmine rice, preferably day-old
- 2 tbsp sesame oil, divided
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 cup frozen peas and carrots
- 3 green onions, sliced thin
Flavor Builders
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce or vegan alternative
- 1 tsp rice vinegar
- 1/2 tsp white pepper
- 2 tbsp vegetable oil for frying
- 1 tsp toasted sesame seeds for garnish
Instructions
- Press Tofu: Press tofu between paper towels for 15 minutes, then cube into bite-sized pieces. Proper pressing removes moisture so your tofu gets golden and crispy instead of soggy.
- Crisp Tofu: Heat vegetable oil in large skillet over medium-high heat. Add tofu cubes and cook 6-8 minutes, turning occasionally until golden brown on all sides. Remove and set aside.
- Scramble Eggs: Add 1 tablespoon sesame oil to same pan. Pour in beaten eggs and gently scramble until just set but still creamy. Push eggs to one side of pan.
- Build Aromatics: Add onion, garlic, and ginger to empty side of pan. Cook 2-3 minutes until fragrant and onion is translucent. The aromatics should sizzle but not brown.
- Add Rice: Add day-old rice, breaking up clumps with spatula. Stir everything together and cook 3-4 minutes until rice is heated through and starting to get crispy edges.
- Combine Everything: Return tofu to pan along with peas, carrots, soy sauce, oyster sauce, and rice vinegar. Toss everything together and cook 2 minutes until vegetables are heated through.
- Finish Dish: Remove from heat and stir in remaining sesame oil, white pepper, and half the green onions. Garnish with sesame seeds and remaining green onions before serving immediately.
Notes
- Press tofu for at least 15 minutes or it won’t get crispy no matter how long you cook it.
- Use day-old rice that’s been refrigerated; fresh rice will turn mushy and ruin the texture.
- Keep heat at medium-high throughout cooking for proper searing and that authentic smoky flavor.
- Store leftovers in airtight container in refrigerator for up to 4 days.
- Reheat in skillet with oil to restore crispiness rather than just microwaving.
- Double the recipe easily for meal prep – it actually tastes better the next day.
Allergy Information: Soy, Eggs, Sesame
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 38g
- Protein: 25g