Crispy Tofu Veggie Fried Rice with Brown Rice

Why You’ll Love This Recipe

• Healthier than takeout: brown rice, lots of veggies, crisp tofu, and a light soy-garlic sauce.
• Weeknight-friendly: 40 minutes start to finish with smart prep overlaps.
• Flexible: use whatever vegetables you have, and adjust the heat to taste.
• Meal-prep ready: reheats beautifully without getting soggy.

Grocery List

• Produce: Extra-firm tofu, carrots, scallions, garlic, fresh ginger, optional lime
• Dairy: None
• Pantry: Brown rice (cooked and chilled), frozen peas, low-sodium soy sauce, rice vinegar, toasted sesame oil, neutral oil, cornstarch, brown sugar, white pepper, optional chili-garlic sauce, sesame seeds

Full Ingredients

Crispy Tofu

• 14 oz (400 g) extra-firm tofu, drained, pressed 15 minutes, cut into 3/4-inch cubes
• 1 tbsp (15 ml) low-sodium soy sauce
• 2 tbsp (16 g) cornstarch
• 1.5 tbsp (22 ml) neutral oil (canola, avocado, or grapeseed) for pan-frying
• Pinch kosher salt (optional)

Soy-Garlic Sauce

• 3 tbsp (45 ml) low-sodium soy sauce
• 1 tbsp (15 ml) rice vinegar
• 1 tsp (5 ml) toasted sesame oil
• 2 garlic cloves, finely minced
• 2 tsp fresh ginger, finely grated
• 1 tsp brown sugar
• 1/4 tsp ground white pepper
• 1 tbsp (15 ml) water
• Optional: 1 tsp chili-garlic sauce or sambal oelek for heat

Fried Rice

• 3 cups (about 585 g) cold cooked brown rice (day-old is best)
• 1.5 tbsp (22 ml) neutral oil
• 1 cup (130 g) diced carrots
• 1 cup (140 g) frozen peas (no need to thaw)
• 4 scallions, whites and greens separated, thinly sliced
• 2 garlic cloves, minced
• Sesame seeds, for garnish (optional)
• Lime wedges, for serving (optional)

Step-by-Step Instructions

Step 1: Press and cube the tofu

Wrap the tofu block in a clean kitchen towel or paper towels, place on a plate, and set a weight on top (a skillet or a few cans). Press for 15 minutes to remove excess moisture. Cut into 3/4-inch cubes. Toss the cubes with 1 tbsp soy sauce, then sprinkle with 2 tbsp cornstarch and gently toss again until evenly coated.

Step 2: Crisp the tofu

Heat 1.5 tbsp neutral oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add the tofu in a single layer and cook, undisturbed, 3–4 minutes. Flip and cook another 4–6 minutes, turning as needed, until deeply golden and crisp on multiple sides. Transfer to a plate and lightly season with a pinch of salt if desired.

Oven option: For a hands-off method, bake on a parchment-lined sheet at 425°F (220°C) for 25–30 minutes, flipping halfway, until crisp.

Step 3: Mix the soy-garlic sauce

While the tofu cooks, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 2 cloves minced garlic, 2 tsp grated ginger, 1 tsp brown sugar, 1/4 tsp white pepper, and 1 tbsp water. If you like heat, whisk in 1 tsp chili-garlic sauce.

Step 4: Sauté aromatics and vegetables

Return the pan to medium-high heat and add 1.5 tbsp neutral oil. Add the scallion whites and 2 minced garlic cloves; cook, stirring, for 30–45 seconds until fragrant. Add diced carrots and stir-fry 2–3 minutes until just tender. Stir in frozen peas and cook 1 minute more.

Step 5: Fry the rice

Add the cold brown rice, breaking up any clumps with a spatula. Spread it into an even layer and let it sear undisturbed for 2–3 minutes to dry and lightly toast the grains. Stir-fry another 2–3 minutes until hot and separated.

Step 6: Sauce and combine with tofu

Return the crispy tofu to the pan. Pour the soy-garlic sauce around the edges of the hot pan so it sizzles, then toss everything together for 1–2 minutes until the rice is glossy and the sauce lightly coats the grains and tofu. If the pan looks wet, keep stir-frying until the liquid evaporates and clings to the rice.

Step 7: Finish and serve

Remove from heat. Fold in the scallion greens. Taste and adjust seasoning with more soy sauce or a squeeze of lime. Sprinkle with sesame seeds if using. Serve hot.

Pro Tips

• Use day-old rice. Freshly cooked rice is steamy and sticky; chill it uncovered for at least 2 hours or 10 minutes in the freezer to dry the surface.
• Get the pan hot. A preheated wok or skillet gives you that toasty, separate-grain texture.
• Don’t crowd the tofu. Brown in a single layer for a real crust; cook in two batches if needed.
• Season in layers. A touch of soy on the tofu plus the finishing sauce keeps flavors bright without oversalting.
• Stir-fry fast. Have all ingredients measured and ready before you start cooking.

Variations

• Spicy Gochujang: Whisk 1–2 tsp gochujang into the sauce and add 1 tsp sesame seeds; garnish with extra scallions.
• Pineapple-Cashew: Add 1 cup diced pineapple and 1/3 cup toasted cashews in Step 6 for sweet-crunchy contrast.
• Egg Lovers: Push rice to the side in Step 6, add 1 tsp oil, scramble 2 beaten eggs until just set, then toss through.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat in a hot skillet over medium-high heat with 1–2 tsp oil for 3–4 minutes, or microwave until steaming hot, stirring once. Cook the rice and press the tofu up to 24 hours ahead; store separately. The sauce can be mixed up to 3 days ahead and refrigerated. For longer storage, freeze portions up to 2 months; thaw overnight and re-crisp in a skillet.

Nutrition (per serving)

Approximate: 460 calories; 20 g protein; 58 g carbohydrates; 16 g fat; 7 g fiber; 820 mg sodium. Values will vary with exact ingredients and brands.