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tofu fried rice on a blue plate

Tofu Fried Rice

Vegan Tofu Fried Rice Recipe - A healthy, protein-rich, and quick Asian rice dish that can be served as a stand-alone dinner!
Author : Aline Cueni
4.75 from 4 votes

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Prep Time :10 minutes
Cook Time :20 minutes
Total Time :30 minutes
Servings : 3 Side Dish
Calories : 361kcal

Ingredients
 

Tofu

Fried Rice

  • ½ cup (100 g) 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 (60 g) baby spinach or roughly chopped spinach
  • ¼ cup (40 g) 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.

Nutrition

Calories: 361kcal | Carbohydrates: 36g | Protein: 12g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 914mg | Potassium: 504mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5894IU | Vitamin C: 32mg | Calcium: 68mg | Iron: 3mg