Crispy Sesame Tofu Fried Rice (Printable)

Golden tofu cubes with aromatic fried rice in a savory sesame-ginger sauce. Ready in 40 minutes.

# What You'll 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 - Salt to taste

→ Fried Rice

05 - 3 cups cold cooked jasmine or long-grain rice, preferably day-old
06 - 1 cup frozen mixed vegetables (peas, carrots, corn), 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 fresh ginger, grated
15 - 1½ tablespoons maple syrup or honey
16 - 1 teaspoon Sriracha or chili garlic sauce, optional

→ Garnish

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

# Directions:

01 - Coat tofu cubes with cornstarch and salt until evenly covered. Heat oil in a large nonstick skillet over medium-high heat. Arrange tofu in a single layer and cook, turning occasionally, until golden and crispy on all sides, approximately 8-10 minutes. Transfer to a plate.
02 - Whisk together soy sauce, sesame oil, rice vinegar, ginger, maple syrup, and Sriracha if using in a small bowl. Reserve for later use.
03 - Add oil to the same skillet. Sauté diced onion and scallion whites for 2 minutes until fragrant. Stir in minced garlic and cook for 1 minute. Add thawed vegetables and cook for 2 additional minutes.
04 - Add cold rice to the skillet, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes until rice is heated through and well combined with vegetables.
05 - Return crispy tofu to the skillet. Pour sauce over the entire mixture and toss thoroughly to coat evenly. Stir-fry for 2 minutes until sauce is fully incorporated.
06 - Transfer to serving plates or bowls. Top with toasted sesame seeds and fresh scallion greens.

# Expert Advice:

01 -
  • Golden, shatteringly crisp tofu transforms from humble protein into the star of the plate.
  • The sauce hits all five flavors at once, tangy and sweet and savory in a way that makes you want another bite immediately.
  • Leftover rice becomes exciting again, and you'll stop ordering takeout just to make this at home.
02 -
  • Day-old rice is non-negotiable; if you only have fresh rice, spread it on a plate and refrigerate it for at least two hours before cooking so it dries out.
  • Don't crowd the tofu in the pan while it's crisping or you'll steam it instead of browning it; work in batches if you need to.
03 -
  • Make your sauce the night before so the flavors meld together and taste even more rounded and complete.
  • If your tofu isn't getting crispy, your pan probably isn't hot enough; wait until you see wisps of smoke before adding the cubes.
Go back