Save to Pinterest My roommate burst through the door one evening waving her phone, insisting I watch a 30-second video of someone tossing golden tofu cubes into a sizzling wok. The comments were flooded with people claiming it changed their weeknights. I had a block of firm tofu in the fridge, leftover rice from Tuesday, and twenty minutes before I needed to eat. That impulsive decision to recreate it turned into the recipe I now make every single week.
I made this for my sister when she came over stressed about deadlines, and she ate two bowls standing at the counter. She kept saying she couldn't believe it was just tofu and rice. We sat on the kitchen floor with our bowls, laughing about how something this simple could feel like such a treat. She texts me every few weeks now asking if I remember the crispy tofu night.
Ingredients
- Firm tofu (400 g): Press it well by wrapping it in a clean towel and setting something heavy on top for 10 minutes, this step is what makes it crispy instead of soggy.
- Cornstarch (2 tbsp): This is the secret to that golden, crunchy coating, toss it with the tofu right before frying so it doesn't get gummy.
- Vegetable oil (2 tbsp): Any neutral oil works, but don't skimp or the tofu will stick and steam instead of crisping up.
- Frozen peas and carrots (1 cup): Thaw them first by running under warm water, otherwise they'll cool down your pan and make everything soggy.
- Red bell pepper (1 small): Adds sweetness and a pop of color, dice it small so it cooks quickly and evenly.
- Green onions (3): Slice the white parts for cooking and save the green tops for garnish, they add a fresh bite at the end.
- Garlic (2 cloves) and fresh ginger (1 tbsp): Grate the ginger finely and mince the garlic, they bloom in the hot oil and make your kitchen smell incredible.
- Cold cooked rice (4 cups): Day-old rice is best because it's dry and separates easily, fresh rice gets mushy and clumps together.
- Soy sauce (3 tbsp): Use tamari if you need it gluten-free, it has the same deep salty umami flavor.
- Toasted sesame oil (1 tbsp): A little goes a long way, it adds that nutty, roasted flavor that makes everything taste more complex.
- Rice vinegar (1 tbsp): Brightens the whole dish and cuts through the richness of the oil.
- Honey or maple syrup (1 tbsp): Balances the salty and spicy elements, maple syrup keeps it vegan.
- Sriracha or chili paste (1 tsp, optional): I always add it for a gentle heat that builds as you eat.
- Sesame seeds (1 tsp plus 1 tbsp for garnish): Toast them in a dry pan for a minute if you have time, the flavor becomes richer and nuttier.
Instructions
- Prep the tofu:
- Cut the pressed tofu into 1.5 cm cubes and pat them completely dry with paper towels, any moisture will prevent crisping. Toss the cubes in a bowl with cornstarch and salt until every piece is lightly coated.
- Crisp the tofu:
- Heat vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add tofu in a single layer and let it sit undisturbed for 2 to 3 minutes per side, turning until all sides are golden and crunchy, then transfer to a plate.
- Build the aromatics:
- In the same pan, add a splash more oil if it looks dry, then toss in the garlic, ginger, and white parts of the green onions. Stir for about 1 minute until the smell hits you and everything turns fragrant.
- Cook the vegetables:
- Add the diced bell pepper and thawed peas and carrots, stir-frying for 2 to 3 minutes until they're tender but still have a little snap. You want color and life, not mush.
- Fry the rice:
- Add the cold rice, breaking up any clumps with your spatula or fingers. Stir-fry for 3 to 4 minutes, letting some grains get a little toasted and crispy on the edges.
- Make the sauce:
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey or maple syrup, sriracha if using, and 1 tsp sesame seeds. Pour it over the rice and toss everything together until every grain is glossy and coated.
- Finish and serve:
- Gently fold the crispy tofu back into the pan, being careful not to break it up too much. Remove from heat, sprinkle with toasted sesame seeds and the reserved green onion tops, and serve immediately while it's still hot and fragrant.
Save to Pinterest One rainy Sunday, I made a huge batch of this and invited a few friends over for a last-minute lunch. We ended up sitting around the table for hours, adding more sriracha, passing around extra sesame seeds, and laughing about how something so cheap and simple felt like a celebration. It's the kind of dish that turns ordinary moments into memories without trying too hard.
Making It Your Own
The beauty of this recipe is how forgiving it is. I've thrown in leftover broccoli, snap peas, shredded cabbage, even frozen edamame, and it always works. Sometimes I add a beaten egg scrambled in before the rice for extra richness. If you like it spicier, double the sriracha or add a sprinkle of red pepper flakes at the end.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. The tofu won't stay as crispy, but it still tastes great. Reheat in a hot skillet with a splash of oil to bring back some of that texture, or microwave it if you're in a rush. I've even eaten it cold straight from the fridge for breakfast, and it was oddly satisfying.
Pairing and Serving Ideas
This dish is hearty enough to stand alone, but I love serving it with a quick cucumber salad dressed in rice vinegar and a pinch of sugar. A cold glass of iced green tea or a slightly sweet Riesling cuts through the richness beautifully. If you're feeding a crowd, double the recipe and set out extra toppings like chili oil, lime wedges, and fresh cilantro so everyone can customize their bowl.
- Top with a fried egg for extra protein and a runny yolk that coats the rice.
- Add a squeeze of fresh lime juice right before serving for brightness.
- Serve alongside steamed bok choy or sautéed greens for a more complete meal.
Save to Pinterest This crispy sesame tofu fried rice has become my go-to for nights when I need something fast, satisfying, and a little bit special. It's proof that you don't need fancy ingredients or hours in the kitchen to make something that feels like a hug in a bowl.
Common Recipe Questions
- → Can I use fresh rice instead of day-old rice?
Day-old rice works best because it's drier and separates easily, creating 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 make the tofu extra crispy?
Press the tofu for at least 15 minutes to remove excess water, coat thoroughly with cornstarch, and ensure your pan is hot before adding the cubes. Cook in a single layer without crowding, and resist the urge to move them too often.
- → Can I make this dish gluten-free?
Yes, simply substitute tamari for soy sauce and verify that all other ingredients, including the cornstarch and sesame oil, are certified gluten-free.
- → What vegetables can I substitute or add?
Feel free to add broccoli florets, snap peas, mushrooms, edamame, or baby corn. Just maintain similar cooking times and cut everything into uniform sizes for even cooking.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-high heat to restore some crispiness, or microwave for a quicker option. The tofu may soften upon reheating.
- → Can I make this dish vegan?
Absolutely. Replace the honey with maple syrup or agave nectar in the sauce. All other ingredients are already plant-based, making this an easy vegan conversion.