Fried Rice with Tofu and Vegetables
Looking for a quick and wholesome weeknight dinner? This Fried Rice with Tofu and Vegetables is a vibrant, flavorful dish packed with plant-based protein and colorful veggies! Featuring golden, crispy tofu marinated in a sesame-soy blend, tender-crisp carrots, red bell peppers, peas, and fluffy jasmine rice, this one-pan recipe strikes the perfect balance of savory and satisfying. With just 35 minutes from prep to plate, it’s a family favorite that’s easy to customize with your favorite garnishes like fresh cilantro or extra green onions. Perfect for vegetarians, it’s a delicious take on classic fried rice that’s sure to become a go-to in your kitchen!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 4 cups cooked jasmine rice
- 1 carrot, diced
- 1 red bell pepper, diced
- 1 cup peas
- 4 green onions, chopped
- 3 cloves garlic, minced
- 0.5 tsp ground black pepper
- 2 egg
- 0.25 cup cilantro, chopped (optional)
Instructions
Start by pressing the tofu: wrap it in paper towels or a clean kitchen towel and place a heavy object, like a cast iron pan, on top. Let it sit for 15 minutes to remove excess moisture. Then, cut the tofu into 1/2-inch cubes.
In a small bowl, mix 2 tablespoons of soy sauce with 1 tablespoon of sesame oil. Set aside for marinating the tofu.
In a large non-stick skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 8-10 minutes. Stir occasionally to ensure even browning.
Once the tofu is crispy, add the soy sauce and sesame oil mixture to the pan and toss the tofu to coat. Remove the tofu from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic, diced carrot, and red bell pepper. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Add the peas and half of the chopped green onions. Stir to combine and cook for another 2 minutes.
Move the vegetables to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until they are fully cooked, then mix them with the vegetables.
Add the cooked rice to the skillet, breaking up any clumps as you stir everything together.
Add the remaining 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and ground black pepper. Toss everything to ensure the rice and vegetables are evenly coated.
Return the crispy tofu to the skillet and gently fold it into the rice. Cook for an additional 2-3 minutes until everything is heated through.
Remove from the heat and garnish with remaining green onions and chopped cilantro if using.
Serve hot and enjoy your delicious homemade fried rice with tofu and vegetables.
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 512 mg | 22% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 4.9 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 436 mg | 34% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 592 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
