Description
This Tofu Fried Rice recipe features crispy, flavorful tofu combined with a medley of fresh vegetables and perfectly seasoned rice. It delivers a delicious, healthy, and satisfying plant-based meal that’s easy to prepare, using a combination of air frying and wok stir-frying methods to achieve the perfect texture and taste.
Ingredients
For the Tofu:
- 1 block firm tofu (14–16 oz / 400–450 g)
- 2½ tablespoons cornstarch
- 2½ tablespoons nutritional yeast
- 2½ tablespoons soy sauce
- 2 tablespoons oil (canola, vegetable, avocado, or olive oil)
- ¼ teaspoon white pepper
- ¼ teaspoon garlic powder
For the Fried Rice:
- 5 cups cooked white rice
- 2 tablespoons neutral oil
- 1 cup white onion, diced
- ½ cup carrots, diced
- ½ cup diced green beans (or 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
- ½ cup frozen corn kernels
- 2 cups mung bean sprouts
Instructions
- Prepare the tofu: Remove the tofu from its packaging and gently squeeze it over the sink until most of the excess water drains. Then, press the tofu between a folded clean kitchen towel to remove any remaining moisture.
- Make the tofu coating: In a large bowl, whisk together cornstarch, nutritional yeast, soy sauce, oil, white pepper, and garlic powder until it forms a wet paste. Break the tofu into 1½-inch chunks and toss gently to coat each piece evenly with the paste.
- Cook the tofu: For air frying, preheat your air fryer to 400°F (200°C) and cook the tofu for 12–14 minutes, shaking the basket halfway through, until the tofu edges are golden and crisp. Alternatively, heat a large nonstick skillet over medium-high heat and pan-fry the tofu, allowing it to brown undisturbed on each side until golden and crisp.
- Prepare the rice: If using leftover rice, break up any clumps with damp hands and leave it at room temperature while prepping other ingredients. If cooking fresh rice, use slightly less water than usual to keep it drier and then spread the cooked rice on a sheet pan to cool before stir-frying.
- Cook the vegetables: Heat a wok until it just starts to smoke. Add neutral oil, then add diced onion, carrots, and green beans. Stir-fry for 2–3 minutes until the vegetables soften slightly.
- Add aromatics: Stir in minced garlic and the white parts of the scallions, cooking for an additional 30 seconds until fragrant.
- Stir-fry the rice: Increase heat to high, add the rice to the wok, and stir immediately, scraping from the bottom to prevent sticking.
- Season the rice: After 1 minute of stir-frying, add light soy sauce, dark soy sauce, sesame oil, salt, turmeric (if using), and white pepper. Continue to stir-fry until the rice is evenly colored and fragrant, about 2 more minutes.
- Finish the dish: Add frozen corn kernels, mung bean sprouts, the green parts of the scallions, and the crispy tofu. Stir-fry briefly just until the bean sprouts wilt slightly, then serve immediately.
Notes
- For best texture, use day-old rice or freshly cooked rice that has cooled and dried slightly to prevent clumping.
- You can pan-fry the tofu if you do not have an air fryer.
- Adjust the soy sauce quantities to taste if you prefer a less salty dish.
- Optional turmeric adds a golden color but can be omitted if unavailable.
- Use neutral oil such as canola or vegetable oil for stir-frying to avoid overpowering flavors.
- This recipe can be easily customized with additional vegetables or protein alternatives.
