Crispy Sesame Tofu Fried Rice (Printable)

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

# What You’ll Use:

→ 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 and Serving

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

# How-To:

01 - Coat tofu cubes evenly with cornstarch and salt. Heat oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer and cook, turning occasionally, until all sides achieve golden-brown crispness, approximately 8 to 10 minutes. Transfer to a plate.
02 - Whisk together soy sauce, sesame oil, rice vinegar, ginger, maple syrup, and sriracha in a small bowl until well combined. Set aside.
03 - Add oil to the skillet and sauté onion and scallion whites for 2 minutes until aromatic. Add minced garlic and cook for 1 minute. Stir in thawed vegetables and cook for 2 additional minutes.
04 - Add cold rice to the skillet, breaking apart any clumps. Stir-fry for 3 to 4 minutes until heated throughout, ensuring even distribution.
05 - Return crispy tofu to the skillet and pour sauce over all ingredients. Toss thoroughly to coat evenly and stir-fry for 2 additional minutes until the sauce is absorbed.
06 - Transfer to serving bowls and top with toasted sesame seeds and fresh scallion greens.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy on the outside while staying tender inside, which is harder than it sounds but worth the effort.
  • You can make it in under 40 minutes with ingredients you probably already have hiding in your freezer and pantry.
  • The sauce tastes restaurant-quality but comes together in a small bowl while the rice cooks.
02 -
  • Day-old rice is not negotiable here because fresh hot rice will turn to mush when you stir-fry it, and you'll end up with a mushy texture that defeats the whole purpose.
  • Pressing your tofu genuinely matters for crispness; I used to skip this step and wondered why my tofu never got crispy until I finally tried it properly.
  • Make your sauce before you start cooking everything else so you're not scrambling while the pan is hot and your vegetables are on the verge of overcooking.
03 -
  • Don't crowd the pan when you're crisping the tofu or it'll steam itself instead of browning; work in batches if you need to.
  • That soy-sesame-ginger sauce tastes even better if you make it a few hours ahead so the flavors have time to get to know each other.
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