Tofu Fried Rice

5 from 5 votes

This recipe is everything Tofu Fried Rice should be! Loaded with crispy tofu that’s actually flavorful, veggies, and perfectly seasoned rice.

Prep Time30

Cook Time30

Total Time1

Course: Rice

Cuisine: Chinese

Servings:

Calories: 473kcal

Author: Kaitlin

Ingredients

For the tofu:

1 block firm tofu (anywhere from 14-16 oz/400-450g; tofu blocks vary)
2½ tablespoons cornstarch
2½ tablespoons nutritional yeast
2½ tablespoons soy sauce
2 tablespoons oil (such as canola, vegetable, avocado, or olive oil)
¼ teaspoon white pepper
¼ teaspoon garlic powder

For the fried rice:

5 cups cooked white rice (see how we prep our rice for fried rice here)
2 tablespoons neutral oil
1 cup white onion (diced)
½ cup carrots (diced)
½ cup diced green beans (can also substitute frozen peas or chopped snow peas)
2 cloves garlic (minced)
1 scallion (thinly sliced, white and green parts separated)
2 teaspoons light soy sauce
1 teaspoon dark soy sauce
½ teaspoon sesame oil
½ teaspoon salt
1 pinch turmeric (optional, for color)
⅛ teaspoon white pepper
1 tablespoon Shaoxing wine
½ cup frozen corn kernels
2 cups mung bean sprouts

US Customary - Metric

Instructions

Remove the block of tofu from the package. Over the sink, gently squeeze it between your palms a few times until no more water drips out of it. Next, gently press it between a folded clean kitchen towel to reduce the remaining moisture.
In a large bowl, whisk together the cornstarch, nutritional yeast, soy sauce, oil, white pepper, and garlic powder. It should resemble a wet paste.
Into the same bowl, use your hands to break up the tofu into 1½-inch chunks. Use a rubber spatula to gently toss the tofu pieces and coat them in the seasoning paste.
Air fry at 400°F/200°C for 12-14 minutes, shaking the air fryer basket once midway through to flip the pieces around, until golden and crisp at the edges! If you don’t have an air fryer, simply heat a large nonstick skillet over medium-high heat. Add the tofu, and pan-fry until golden. (Don’t disturb the tofu too much, so it has time to brown.)
If using leftover rice: Take your rice out of the refrigerator, and gently break up any clumps with damp hands. Let the rice sit out at room temperature while you prep your other ingredients. If making fresh rice: You’ll need about 1⅓ cups raw rice to make 5 cups of cooked rice. Rinse the rice 2-3 times to remove excess starch, draining off the starchy water each time. Cook the rice with slightly less water than you normally would (about 10% less). It should still be cooked through, but a bit drier than usual. Spread the cooked rice out on a sheet pan to cool while you prep your other ingredients.
Heat your wok until it just begins to smoke, and add 2 tablespoons of neutral oil to coat the wok. Add the onion, carrots, and diced string beans, if using. (If using peas or chopped snow peas, add later with the bean sprouts and corn).
Stir fry for 2-3 minutes. Add the garlic and the white parts of the scallions. Stir and cook for 30 seconds. Increase the heat to high and add the rice. Immediately begin stir-frying, firmly scraping the contents of the wok from the bottom up to prevent sticking. After 1 minute, add the light and dark soy sauces, the sesame oil, salt, turmeric, and white pepper. Stir until the rice is an even color, another 2 minutes or so. Add the Shaoxing wine around the perimeter of the wok, and mix into the rice. Add the corn, mung bean sprouts, the green parts of the scallions, and the tofu. Stir-fry until the bean sprouts just begin to wilt, and serve!

Nutrition