Crispy Sesame Tofu Fried Rice (Print Version)

Golden crispy tofu with sesame-ginger sauce, vegetables, and rice. Budget-friendly and satisfying in 40 minutes.

# What You’ll Need:

→ Tofu

01 - 14 oz firm tofu, drained and pressed
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon salt
04 - 2 tablespoons vegetable oil

→ Vegetables

05 - 1 cup frozen peas and carrots mix, thawed
06 - 1 small red bell pepper, diced
07 - 3 green onions, sliced with white and green parts separated
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated

→ Rice

10 - 4 cups cold cooked jasmine or long grain rice, preferably day-old

→ 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 honey or maple syrup
15 - 1 teaspoon sriracha or chili paste, optional
16 - 1 teaspoon sesame seeds

→ Garnish

17 - 1 tablespoon toasted sesame seeds
18 - Reserved sliced green onion tops

# How to Make It:

01 - Cut the pressed tofu into 1/2-inch cubes and pat dry thoroughly with paper towels.
02 - In a bowl, toss tofu cubes with cornstarch and salt until evenly coated.
03 - Heat vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu in a single layer and cook 2-3 minutes per side, turning until all sides are golden and crispy. Transfer to a plate.
04 - In the same pan with additional oil if needed, sauté garlic, ginger, and white parts of green onion for 1 minute until fragrant.
05 - Add diced bell pepper and peas with carrots. Stir-fry for 2-3 minutes until vegetables are just tender.
06 - Add cold rice to the pan, breaking up any clumps. Stir-fry for 3-4 minutes until rice is heated through and begins to crisp.
07 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, sriracha if using, and 1 teaspoon sesame seeds.
08 - Pour sauce over rice and toss well to coat. Return crispy tofu to the pan and gently fold through. Remove from heat and top with toasted sesame seeds and reserved green onion tops. Serve immediately.

# Additional Tips::

01 -
  • It transforms boring leftover rice and a few pantry staples into something that tastes like takeout but costs almost nothing.
  • The tofu gets shatteringly crisp on the outside and stays creamy inside, no deep fryer required.
  • You can throw in whatever vegetables are lurking in your crisper drawer and it still works.
  • The sesame-ginger sauce clings to every grain of rice and makes the whole dish taste like a warm hug with a kick.
02 -
  • If your tofu isn't crisping, the pan probably isn't hot enough or you didn't press out enough water, patience and a good press are everything.
  • Cold rice is non-negotiable, warm or freshly cooked rice will turn gummy and sticky instead of frying up nicely.
  • Don't crowd the tofu in the pan or it will steam instead of fry, cook it in batches if you need to.
03 -
  • For ultra-crispy tofu, toss the coated cubes in the air fryer at 200°C (400°F) for 12 to 15 minutes, shaking halfway through.
  • If you don't have day-old rice, spread freshly cooked rice on a baking sheet and refrigerate it for 30 minutes to dry it out.
  • Always add the sauce off the heat or on low heat so it doesn't evaporate too quickly and lose its glossy coating.
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