Crispy Sesame Tofu Fried Rice (Print)

Golden-crisp tofu with aromatic fried rice and savory soy-sesame-ginger sauce. Ready in 40 minutes.

# Ingredients:

→ Crispy Tofu

01 - 14 oz firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tablespoons cornstarch
03 - 2 tablespoons neutral oil
04 - Pinch of salt

→ Fried Rice

05 - 3 cups cold cooked jasmine or long-grain rice, preferably day-old
06 - 1 cup frozen mixed vegetables, 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 grated fresh ginger
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 - Toss tofu cubes with cornstarch and salt until evenly coated. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer and cook, turning occasionally, until all sides are golden and crispy, approximately 8 to 10 minutes. Remove and set aside.
02 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, ginger, maple syrup or honey, and sriracha if using. Set aside.
03 - In the same skillet, add 2 tablespoons oil. Sauté onion and scallion whites for 2 minutes until fragrant. Add garlic and cook for 1 minute. Stir in thawed vegetables and cook for another 2 minutes. Add cold rice, breaking up clumps, and stir-fry for 3 to 4 minutes until heated through.
04 - Return crispy tofu to the skillet. Pour sauce over everything and toss well to coat evenly. Stir-fry for another 2 minutes.
05 - Transfer to plates or bowls. Garnish with toasted sesame seeds and extra scallion greens.

# Expert Tips:

01 -
  • It tastes expensive but costs almost nothing: Tofu and rice are budget staples that transform into something crave-worthy with the right sauce.
  • Your kitchen smells incredible: Toasted sesame, fresh ginger, and sizzling tofu create an aroma that makes everyone wonder what you're cooking.
  • It's faster than ordering takeout: Start to finish in 40 minutes, and most of that is just letting the tofu get crispy.
02 -
  • Don't skip pressing the tofu: I learned this the hard way by making rubbery, steamed tofu that slid around the pan instead of crisping—pressing makes the difference between mediocre and amazing.
  • Cold rice is essential: Warm or fresh rice releases starch and turns into gluey mush, so plan ahead or let your rice cool in the fridge while you prep everything else.
  • Taste your sauce before adding it: The balance between salty, sweet, and spicy changes depending on your soy sauce brand and personal preference, so adjust now rather than regretting it later.
03 -
  • Make extra sauce and keep it in your fridge: This same sauce works on noodles, roasted vegetables, or leftover proteins, so batch it for the week.
  • Toasted sesame oil is worth buying the good stuff: Cheap versions taste flat and chemical, but a quality bottle lasts forever because you use it sparingly.
  • If your pan isn't nonstick, use a wok or cast iron: Tofu sticks to regular stainless steel and ruins the whole crispy effect.
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