Crispy Sesame Tofu Fried Rice (Print Version)

Golden-crisp tofu with jasmine rice, veggies, and aromatic soy-sesame-ginger sauce. Ready in 40 minutes.

# What You’ll Need:

→ Crispy Tofu

01 - 14 oz firm tofu, pressed and cut into ¾-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 grated fresh ginger
15 - 1½ tablespoons maple syrup or honey
16 - 1 teaspoon Sriracha or chili garlic sauce, optional

→ Garnish

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

# How to Make It:

01 - Coat tofu cubes with cornstarch and salt until evenly covered. 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 achieve golden-brown crispness, approximately 8 to 10 minutes. Transfer to a plate and set aside.
02 - In a small mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, ginger, maple syrup, and Sriracha if using. Set aside.
03 - In the same skillet, add 2 tablespoons oil. Sauté onion and scallion whites for 2 minutes until aromatic. Add minced garlic and cook for 1 minute. Introduce thawed vegetables and cook for 2 additional minutes.
04 - Add cold rice to the skillet, breaking up clumps as needed. Stir-fry for 3 to 4 minutes until heated through and well combined.
05 - Return crispy tofu to the skillet. Pour sauce over all ingredients and toss thoroughly to coat evenly. Stir-fry for an additional 2 minutes until flavors meld.
06 - Transfer to serving dishes and garnish with toasted sesame seeds and additional scallion greens.

# Additional Tips::

01 -
  • It transforms leftover rice and a handful of pantry staples into something you'll crave on repeat.
  • The tofu gets so golden and crispy on the outside, you'll forget it ever came from a wobbly block.
  • Everything cooks in one skillet, so cleanup is just as quick as dinner itself.
  • The soy-sesame-ginger sauce is the kind of flavor bomb that makes you lick the spoon when no one's looking.
02 -
  • If your tofu isn't crisping up, your pan isn't hot enough or there's still too much moisture in the tofu—press it longer next time and crank the heat.
  • Using warm or freshly cooked rice will give you a gummy, clumpy mess instead of fluffy fried rice—always use cold, day-old rice.
  • Don't crowd the pan when you cook the tofu or it will steam instead of fry, so work in batches if your skillet is on the smaller side.
03 -
  • Press your tofu between two plates with a heavy cookbook on top for 20 minutes if you don't have a tofu press—it's low-tech but it works every time.
  • If you don't have day-old rice, spread freshly cooked rice on a baking sheet and pop it in the fridge for 30 minutes to dry it out fast.
  • Taste your sauce before you pour it over the rice—soy sauce brands vary in saltiness, so adjust with a splash more vinegar or a pinch of sugar if needed.
  • Use the highest heat your stove can handle without burning—fried rice needs that quick, intense heat to develop flavor and texture.
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