Save to Pinterest My roommate dragged me into the kitchen one rainy Tuesday night, phone in hand, insisting we recreate a TikTok fried rice she'd watched three times in a row. I was skeptical—how good could it really be?—but we had leftover rice, half a block of tofu, and nothing else planned. Twenty minutes later, we were fighting over the last crispy tofu cube with our forks, sesame seeds stuck to our fingers, the smell of ginger and soy filling every corner of our tiny apartment. That night turned into a weekly ritual, and this recipe became our go-to whenever we needed something fast, filling, and ridiculously satisfying.
I made this for a group of friends who claimed they didn't like tofu, and I watched them go silent after the first bite. One of them asked if I'd ordered takeout and just plated it myself. The trick, I learned, is getting the tofu properly crispy and letting the sauce cling to every grain of rice. Now it's the dish I bring to potlucks when I want to prove that vegetarian food can steal the show.
Ingredients
- Firm tofu (400 g): Pressing it for at least 15 minutes is non-negotiable—moisture is the enemy of crispiness, and I learned that the soggy way.
- Cornstarch (2 tbsp): This is what gives the tofu that shatteringly crisp coating, so don't skip it or try to substitute with flour.
- Cold cooked jasmine or long-grain rice (3 cups): Day-old rice is dryer and fries up perfectly without turning mushy; fresh rice clumps and steams instead.
- Frozen mixed vegetables (1 cup): Thaw them first so they don't release water into your hot pan and make everything soggy.
- Garlic (2 cloves, minced): Fresh garlic blooms in the hot oil and fills your kitchen with that irresistible aroma that makes everyone wander in asking what's for dinner.
- Scallions (2, sliced): Separating the whites and greens lets you cook the whites for sweetness and save the greens for a fresh, bright garnish.
- Soy sauce (3 tbsp): Use low-sodium if you're salt-sensitive, or swap in tamari if you need it gluten-free—it tastes just as rich.
- Toasted sesame oil (1 tbsp): A little goes a long way; this is the nutty, aromatic backbone of the sauce that makes everything taste restaurant-quality.
- Rice vinegar (1 tbsp): It adds a gentle tang that balances the sweetness of the maple syrup and keeps the dish from feeling heavy.
- Fresh ginger (1 tbsp, grated): Grate it on a microplane for the best texture, and don't be tempted to use powdered—fresh ginger is where the magic lives.
- Maple syrup or honey (1½ tbsp): Just enough sweetness to round out the soy and sesame without making it taste like dessert.
- Sriracha or chili garlic sauce (1 tsp, optional): I always add it because I like a little heat sneaking up on me between bites.
- Toasted sesame seeds (1 tbsp): Toast them yourself in a dry pan for 2 minutes—they smell incredible and add a final nutty crunch.
Instructions
- Get the tofu crispy:
- Toss your pressed tofu cubes with cornstarch and a pinch of salt until every piece is lightly dusted. Heat 2 tbsp oil in a nonstick skillet over medium-high heat, add the tofu in a single layer, and resist the urge to move it around—let it sit undisturbed for 3 minutes per side until each face turns deep golden and crisp, about 8 to 10 minutes total.
- Whisk the sauce:
- In a small bowl, combine soy sauce, sesame oil, rice vinegar, grated ginger, maple syrup, and Sriracha if you're using it. Whisk until smooth and set it aside so the flavors mingle while you cook.
- Stir-fry the aromatics and vegetables:
- In the same skillet, add 2 tbsp oil and toss in the diced onion and scallion whites, stirring for 2 minutes until they soften and smell sweet. Add the minced garlic and cook for 1 minute, then stir in the thawed mixed vegetables and cook for another 2 minutes until everything is heated through and fragrant.
- Add the rice and bring it to life:
- Break up any clumps of cold rice with your fingers, then add it to the skillet. Stir-fry for 3 to 4 minutes, tossing constantly, until the rice is hot and starting to get those little crispy bits at the edges that make fried rice so addictive.
- Toss everything together:
- Return the crispy tofu to the pan, pour the sauce over everything, and toss well to coat every grain of rice and cube of tofu. Stir-fry for another 2 minutes so the sauce clings and caramelizes slightly in the heat.
- Plate and garnish:
- Transfer the fried rice to bowls, then shower it with toasted sesame seeds and fresh scallion greens. Serve it hot and watch it disappear.
Save to Pinterest The first time I served this to my dad, he asked if I'd started taking cooking classes. I hadn't—I'd just finally learned that good food doesn't need to be complicated, it just needs the right balance of crispy, savory, and a little bit of sweetness. He went back for seconds, and I realized this dish had become more than a quick dinner—it was proof that I'd grown up in the kitchen, one skillet at a time.
Making It Your Own
Once you've mastered the basic recipe, it's easy to riff on it depending on what's in your fridge. I've added diced bell peppers for sweetness and crunch, shredded cabbage for extra texture, and even edamame when I wanted more protein without reaching for another block of tofu. Sometimes I swap the tofu for crispy tempeh, which has a firmer bite and a nutty flavor that holds up beautifully to the sauce. The beauty of fried rice is that it's endlessly forgiving—just keep the sauce and the technique the same, and you can't go wrong.
Pairing and Serving Ideas
This fried rice is hearty enough to stand alone, but I love serving it with a cold cucumber salad dressed in rice vinegar and a pinch of sugar to cut through the richness. On nights when I'm extra hungry, I'll add a soft fried egg on top and let the yolk run into the rice like a luxurious sauce. If you're feeding a crowd, double the recipe and serve it family-style in a big bowl—it's the kind of dish that encourages everyone to dig in with their forks and fight over the crispiest tofu pieces.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days, though the tofu will lose some of its crispiness. When I reheat it, I spread it out in a hot skillet with a tiny drizzle of oil and let it sit undisturbed for a few minutes to revive some of that crunch. You can also microwave it if you're in a rush, but I promise the skillet method is worth the extra two minutes.
- Store the fried rice and tofu together so the flavors keep melding overnight.
- If you're meal prepping, keep the scallion greens and sesame seeds separate and add them fresh when you reheat.
- Don't freeze this—fried rice texture doesn't come back quite right after thawing, and you'll lose that satisfying bite.
Save to Pinterest This recipe taught me that the best meals don't always come from fancy ingredients or hours of prep—they come from knowing a few solid techniques and being willing to play around. Make it once, and I bet it'll become your new default dinner, too.
Common Recipe Questions
- → Can I use fresh rice instead of day-old?
Day-old rice works best because it's drier and creates better texture. If using fresh rice, spread it on a baking sheet and refrigerate for 30 minutes to remove excess moisture before cooking.
- → How do I press tofu properly?
Wrap the tofu block in a clean kitchen towel, place on a plate, and set a heavy pan on top. Press for 15-20 minutes to remove excess water, which helps achieve maximum crispiness when frying.
- → What can I substitute for tofu?
Tempeh, edamame, or even scrambled eggs work well as protein alternatives. Adjust cooking times accordingly—tempeh needs about 6-8 minutes to crisp, while edamame just needs heating through.
- → Can I make this gluten-free?
Yes, simply replace regular soy sauce with tamari. Ensure all other condiments and sauces are certified gluten-free, as some brands may contain wheat-based additives.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore some crispiness, or microwave for quick reheating. The tofu will soften slightly when stored.
- → Can I add more vegetables?
Absolutely! Bell peppers, snap peas, shredded cabbage, broccoli florets, or mushrooms all work beautifully. Add firmer vegetables with the onions, and quicker-cooking ones with the mixed vegetables.