Vegan Tofu Fried Rice Recipe – A healthy, protein-rich, and quick Asian rice dish that can be served as a stand-alone dinner!
Fried Rice, as you might know it from your preferred Asian restaurant, can easily be prepared at home. The recipe is very simple and quick to make. Plus, it’s such an excellent way to use leftover rice from the day before.
Moreover, this one is a vegan fried rice recipe with tofu and vegetables – completely egg-free! The marinated tofu serves as an egg substitute, not in terms of taste, but providing this dish with a good amount of protein.
Chinese fried rice is usually prepared with frozen vegetables such as green peas, corn, and carrot. However, I prefer to cook it with fresh vegetables such as carrot, red bell pepper, and spinach. But this is up to you. Feel free to adapt the recipe to your liking and throw frozen veggies straight from the freezer into the pan to keep it simple.
Tofu Marinade
Tofu provides a good amount of protein, making this recipe an excellent choice for a healthy and balanced lunch or dinner. Fried rice is usually served as a side dish, but this version with crispy tofu works well as a stand-alone meal.
Of course, for a more flavorful fried rice, you should always marinate the tofu first. But don’t worry, it doesn’t have to be complicated. A little soy sauce and sesame oil are all you need.
Which Rice to Use?
White long-grain rice such as basmati or jasmine rice is excellent. Parboiled white long grain rice and brown rice work too; I regularly use them for cooking this easy meal. Brown rice adds a somewhat nutty flavor.
It’s best to use rice that has already been cooked and chilled, such as leftover rice from the day before. But, no worries if there is no leftover rice in your fridge, and you are still craving a bowl of this delicious fried rice. There is an easy solution: cook the rice and speed-chill it! Meaning, spread the cooked rice on a large plate and either chill it in the refrigerator or freezer. Works just as well – I often cook it this way!
How To Cook This Vegan Fried Rice Recipe
Read through this visual step-by-step guide with lots of extra tips.
Ingredients you need:
- Cover the tofu in a paper towel and press to remove excess water (or use a tofu press). Slice in cubes and toss it with soy sauce and sesame oil in a small bowl or Tupperware.
- Heat a skillet with 1 tbsp oil and fry tofu for 5 minutes, flipping occasionally. Set aside.
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- Rice: You can either use 1 ½ cup day-old rice (quicker method) or cook ½ cup raw rice according to the package instructions. Drain, spread on a plate, and place in the refrigerator or freezer until chilled.
- Heat a skillet with 1 tbsp oil. Add ginger, lemongrass, carrot, and bell pepper, sauté for 5 minutes. Add chilled rice and spinach, stir-fry for 3 minutes.
- Add cashew nuts, soy sauce, and sesame oil, cook for another minute while constantly stirring. Season to taste with salt and pepper.
- Optional: Serve with sliced scallion, red chili pepper, or sriracha sauce.
Recipe FAQ & Tips
Can I keep leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot over medium heat or in the microwave.
Which tofu to use? Make sure to go for extra firm tofu! It keeps its texture better and soaks up more marinade than any other tofu variation.
Can I use other vegetables to make this recipe? Sure, it’s highly adaptable. Use your favorite veggies such as zucchini, mushrooms, bok choy. Or use frozen vegetables such as green peas and corn.
Love onion & garlic? Sautè one minced onion and two minced garlic cloves with the vegetables. → The onion- & garlic-free version is better for digestion and a
Low FODMAP Tofu Fried Rice: Omit cashew nuts! If you go for the scallion topping, only use the green parts. Furthermore, it’s better to skip hot sauces such as sriracha or red chilies.
More Vegan Tofu Recipes You’ll Love:
- Black Pepper Tofu and Green Beans Stir-Fry
- Orange Tofu (Vegan Orange Chicken)
- Sweet and Sour Tofu
- Vegetarian Pad Thai with Tofu
- Tofu Banh Mi Sandwich
- Vegan Dumplings with Tofu (Gyoza)
- Vegan Pho – Vietnamese Noodle Soup with Tofu
- Vegan Thai Green Curry with Tofu
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📖 Recipe
Tofu Fried Rice
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Ingredients
Tofu
- 7 oz extra firm tofu
- ½ tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp oil
Fried Rice
- ½ cup raw white long grain rice equals 1 ½ cup cooked rice
- 1 tbsp oil
- 1 tbsp ginger minced
- 1 stalk lemongrass minced
- 1 carrot diced
- ½ red bell pepper diced
- 2 cups baby spinach or roughly chopped spinach
- ¼ cup cashew nuts roughly chopped → optional: toast them for 5 minutes in a skillet without oil
- 2 tbsp soy sauce or tamari (gluten-free soy sauce)
- 2 tsp sesame oil
Instructions
Tofu
- Cover the tofu in a paper towel and press to remove excess water (or use a tofu press). Slice in cubes and toss it with soy sauce and sesame oil in a small bowl or tupperware.
- Heat a skillet with 1 tbsp oil and fry tofu for 5 minutes, flipping occasionally. Set aside.
Fried Rice
- Rice: You can either use 1 ½ cup day-old rice (quicker method) or cook ½ cup raw rice according to the package instructions. Drain, spread on a plate, and place in the refrigerator or freezer until chilled.
- Heat a skillet with 1 tbsp oil. Add ginger, lemongrass, carrot, and bell pepper, sauté for 5 minutes. Add chilled rice and spinach, stir-fry for 3 minutes.
- Add cashew nuts, soy sauce, and sesame oil, cook for another minute while constantly stirring. Season to taste with salt and pepper. Optional: Serve with sliced scallion, red chili pepper, or sriracha sauce.
Notes
- Can be served as a side dish with almost any Asian meal or as a stand-alone dinner.
- Rice: Works with white long-grain rice, basmati rice, jasmine rice, or brown rice. Plus, it’s an excellent recipe to use leftover rice. Cooked rice equals 3 times the amount of raw rice, so make sure to use 1 ½ cups (300g) of cooked rice. I usually don’t plan my meals a lot beforehand, that’s why I usually cook ½ cup (100g) raw rice, spread it on a plate, and quickly chill it in the fridge or freezer.
- Vegetarian: Feel free to add two scrambled eggs.
- Love onion & garlic? Sautè one minced onion and two minced garlic cloves with the vegetables. → The onion- & garlic-free version is better for digestion and a low FODMAP diet.
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