Crispy Sesame Tofu Fried Rice (Printable)

Golden tofu cubes with aromatic sesame-ginger sauce and vegetables over fragrant rice.

# What You’ll Use:

→ Tofu

01 - 14 oz firm tofu, drained and pressed
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon salt
04 - 2 tablespoons vegetable oil

→ Vegetables

05 - 1 cup frozen peas and carrots mix, thawed
06 - 1 small red bell pepper, diced
07 - 3 green onions, sliced with white and green parts separated
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated

→ Rice

10 - 4 cups cold cooked jasmine or long grain rice, preferably day-old

→ 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 honey or maple syrup
15 - 1 teaspoon sriracha or chili paste, optional
16 - 1 teaspoon sesame seeds

→ Garnish

17 - 1 tablespoon toasted sesame seeds
18 - Reserved sliced green onion tops

# How-To:

01 - Cut pressed tofu into 1/2-inch cubes and pat dry thoroughly with paper towels to remove excess moisture.
02 - In a bowl, toss tofu cubes with cornstarch and salt until all pieces are evenly coated.
03 - Heat vegetable oil in a large nonstick skillet or wok over medium-high heat. Arrange tofu cubes in a single layer and cook 2-3 minutes per side, turning occasionally until all sides are golden and crispy. Transfer to a plate.
04 - Add additional oil to the same pan if needed. Sauté minced garlic, grated ginger, and white parts of green onions for 1 minute until fragrant.
05 - Add diced bell pepper and thawed peas and carrot mix. Stir-fry for 2-3 minutes until vegetables are just tender.
06 - Add cold rice, breaking up any clumps with a spatula or tongs. Stir-fry for 3-4 minutes until rice is heated through and begins to crisp at the edges.
07 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey or maple syrup, sriracha if using, and sesame seeds.
08 - Pour sauce over rice and toss well to coat all grains evenly. Return crispy tofu to the pan and gently combine without breaking pieces.
09 - Remove from heat and transfer to serving bowls. Top with toasted sesame seeds and reserved green onion tops. Serve immediately while hot.

# Expert Advice:

01 -
  • It's deceptively impressive: golden, crispy tofu that even skeptics will eat without hesitation.
  • Your leftovers finally have a purpose: day-old rice is actually the secret to achieving that restaurant-quality texture.
  • Budget-friendly without tasting cheap: the toasted sesame oil and ginger do the heavy lifting, making your wallet feel loved too.
02 -
  • Cold rice is non-negotiable: warm or room-temperature rice will turn mushy and stick together; refrigerated rice is already separated and won't clump.
  • Don't overcrowd the pan when crisping tofu: I learned this the hard way when my cubes steamed instead of crisped; give them space and patience, and they'll reward you.
03 -
  • Double-fry the tofu for maximum crispiness: cook it once, set it aside, then re-fry it for just 30 seconds at the end; the exterior becomes shatteringly crisp while the inside stays creamy.
  • Toast your own sesame seeds in a dry pan for 2 minutes: store-bought toasted seeds are fine, but fresh-toasted seeds have a fragrance that completely transforms the final dish.
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