Crispy Sesame Tofu Fried Rice (Printable)

Golden tofu meets aromatic vegetables in this quick Asian-inspired skillet meal.

# What You 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 and Serving

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

# Directions:

01 - Toss tofu cubes with cornstarch and salt until evenly coated. 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 are golden and crispy, approximately 8-10 minutes. Remove and set aside.
02 - In a small 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 fragrant. Add garlic and cook for 1 minute. Stir in thawed vegetables and cook for another 2 minutes.
04 - Add cold rice to the skillet, breaking up clumps. Stir-fry for 3-4 minutes until heated through. Return crispy tofu to the skillet, pour sauce over everything, and toss well to coat evenly. Stir-fry for another 2 minutes.
05 - Transfer to plates or bowls. Garnish with toasted sesame seeds and extra scallion greens.

# Expert Suggestions:

01 -
  • It tastes like takeout: That soy-sesame-ginger sauce is genuinely restaurant quality, and nobody needs to know you made it in a bowl with five ingredients.
  • Your leftover rice finally gets its moment: Cold rice is actually the secret to non-mushy fried rice, so this is basically an excuse to order extra last time.
  • Budget-friendly and endlessly customizable: Tofu costs next to nothing, frozen vegetables do the heavy lifting, and you can throw in whatever's lurking in your crisper drawer.
02 -
  • Cold rice is non-negotiable: I tried this with warm rice once and ended up with gluey mush—day-old rice from the fridge is actually the entire secret to proper fried rice texture.
  • Don't crowd the tofu: Laying them in a single layer instead of piling them on top of each other makes the difference between crispy and rubbery, and it genuinely changes everything.
  • Taste the sauce before you commit it: Everyone's soy sauce brand is different, and you might need more or less sweetness depending on what you're using.
03 -
  • Toast your own sesame seeds: Dry toast them in a skillet for literally 2 minutes before serving and the difference in flavor is shockingly noticeable compared to store-bought.
  • Make the sauce in advance: You can whisk it together in the morning and let the flavors marry in the fridge, which actually makes it taste deeper and more developed.
  • Use a wok if you have one: The sloped sides make tossing everything easier and more dramatic-looking, though a large nonstick skillet works just fine and heats more evenly anyway.
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