Name: Crispy Tofu Fried Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 14 oz (400 g) firm tofu, pressed; 2 tbsp cornstarch; 1 tsp salt; 1/2 tsp black pepper; 2–3 tbsp neutral oil; 1 cup diced onion; 1 cup mixed vegetables; 3 cups cold day-old jasmine rice; 2 tbsp soy sauce; 1 tbsp toasted sesame oil; 1 tsp rice vinegar; 2 large eggs; 1–2 tbsp chopped scallions; Lime wedges (for serving)

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This crispy tofu fried rice is a fast, crunchy take on a weeknight favorite — golden pan-fried tofu tossed with day-old rice, bright vegetables, and a savory-sesame sauce. I’ve made this dozens of times, dialing in tofu-pressing and high-heat technique so the cubes stay crunchy and the rice doesn’t turn mushy. If you like bold, saucy mains, you might also enjoy a different take on bold flavors like Bang Bang Shrimp Tacos.

Why Make This Recipe

Crunchy, savory contrast: crisp tofu vs. tender rice creates satisfying texture in every bite.
Fast and filling: ready in about 30 minutes using pre-cooked rice — perfect for busy weeknights.
Flexible and nutritious: high in plant protein and easy to add any vegetables you have on hand.
Budget-friendly: uses pantry staples and stretches a block of tofu into multiple servings.
Personal note: I love this recipe because pressing and coating the tofu gives almost a fried-chicken feel with much less oil, and it’s a reliable crowd-pleaser at potlucks (try pairing the meal with easy mini dessert ideas afterwards).

Recipe Overview

Prep time: 10 minutes (plus 15–30 minutes to press tofu)
Cook time: 15–20 minutes
Total time: 25–50 minutes (depending on pressing time)
Servings: 4 main-dish servings
Difficulty: Easy–Medium
Method: Pan-fry tofu until crisp, then stir-fry rice and vegetables in the same pan over high heat; finish with soy-sesame seasoning.

My Experience Making This Recipe

I tested this across stovetops and with both cast-iron and nonstick pans to control sticking and smoke. The biggest discovery was that a light cornstarch coating and high, steady heat deliver the crispiest tofu without deep frying.

How to Make Crispy Tofu Fried Rice

Start with 14 oz (400 g) firm tofu, pressed for 15–30 minutes, then cut into 1/2–3/4-inch cubes. Par-cook tofu by tossing in 2 tbsp cornstarch, a pinch of salt, and a little black pepper, then pan-fry in 2–3 tbsp neutral oil over medium-high heat until golden (about 3–4 minutes per side) or roast at 425°F (220°C) for 20–25 minutes for hands-off crisping. Remove tofu, then stir-fry 1 cup diced onion and 1 cup mixed veg in the same pan over high heat; add 3 cups cold, day-old jasmine rice, 2 tbsp soy sauce, 1 tbsp toasted sesame oil, and 1 tsp rice vinegar. Push rice to one side, scramble 2 large eggs, combine everything with the tofu, and finish with 1–2 tbsp chopped scallions and a squeeze of lime if you like. Expect to keep the pan hot and move quickly — the goal is to heat through while preserving crisp edges.

Expert Tips for Success

Press your tofu well: wrap in paper towels and place a 2–5 lb (1–2 kg) weight on top for 15–30 minutes to remove moisture. Drier tofu crisps better.
Don’t skip cornstarch: a light dusting (about 2 tbsp) makes a thin, crunchy crust without heaviness.
Use day-old rice: freshly cooked rice is too moist and clumps; chilled rice grains separate and fry evenly.
High, steady heat is key: a heavy skillet or wok over medium-high to high heat (oil shimmering, about 350–375°F) helps you brown quickly without steaming. If your pan smokes, reduce heat slightly. Consider a carbon-steel wok or a 12-inch cast-iron skillet for best results. Also, for seasonal fun presentations try themed mains like Cheesy Pizza Skulls at a Halloween dinner.
Work in batches: overcrowding the pan cools the surface and leads to soggy tofu. Fry in one or two batches depending on pan size.

How to Serve Crispy Tofu Fried Rice

Family dinner: serve hot from the pan with lime wedges and extra soy or chili oil on the side.
Meal prep bowls: pack with steamed greens and a wedge of lime — the tofu stays crispier if stored separately.
Party buffet: keep warm in a shallow pan on low heat and top with toasted sesame seeds and sliced scallions. Pair this savory main with a delicate dessert like Creamy Vegan Custard Napoleons for an elegant finish.
Presentation tip: mound the fried rice, add tofu cubes on top, and sprinkle with finely sliced scallions and toasted sesame for color and texture.

Storage and Reheating Guide

Refrigeration: cool to room temperature, then store in an airtight container for up to 3–4 days.
Freezing: freeze in a shallow, freezer-safe container for up to 2 months; texture will degrade slightly on thaw. Avoid freezing with eggs; omit eggs if planning to freeze.
Reheating stovetop: best method — heat 1 tsp oil in a skillet over medium, add rice and tofu, cover for a minute, then toss until hot (about 5–8 minutes). This restores some crisp.
Microwave: OK for quick reheats (1–2 minutes), but tofu and rice soften more and lose crispness. Add a splash of soy or water to prevent dryness.

Recipe Variations

Gluten-free: swap regular soy sauce for tamari or coconut aminos and confirm sesame oil is labeled gluten-free.
Vegan egg-free: omit the egg and stir in 1/4 cup silken tofu or 2 tbsp mashed avocado for creaminess, or increase vegetables and tofu for texture.
Spicy-sweet: add 1 tbsp Sriracha and 1 tsp honey (or maple syrup) to the sauce, and finish with a drizzle of chili oil.
Air-fryer or oven tofu: air-fry tofu at 400°F (200°C) for 12–15 minutes, shaking once, or roast at 425°F (220°C) for 20–25 minutes for extra-crisp texture. Afterward, mix into the stir-fried rice and serve with a citrusy side or a rich dessert like Decadent Crème Brûlée Pie for a special meal.

Nutritional Highlights

Protein-rich: tofu provides plant-based protein (about 10–15 g per serving depending on portion).
Balanced carbs and fats: rice supplies energy, and a measured amount of oil keeps fat moderate — use 2–3 tbsp total for lower-fat versions.
Allergen note: contains soy (tofu, soy sauce) and often eggs; use tamari and omit eggs for allergen-free or vegan options. Watch sesame oil if sesame allergy is a concern. Portion guidance: aim for about 1.5–2 cups per adult serving depending on appetite.

Troubleshooting Common Issues

Soggy tofu: usually from insufficient pressing or overcrowding the pan — press tofu longer and fry in batches at higher heat.
Clumped rice: caused by fresh or warm rice — always use day-old refrigerated rice or spread freshly cooked rice on a tray to cool and dry briefly.
Rice sticking or burning: pan too hot or not enough oil — reduce heat slightly and add 1 tsp oil or a splash of water to deglaze stuck bits.

Frequently Asked Questions

Q: Can I use soft or silken tofu for this dish?
A: Soft/silken tofu is too delicate for frying into crunchy cubes; it will fall apart. Use firm or extra-firm tofu and press it well. For a silken-tofu variation, gently fold silken tofu into hot rice at the end for creaminess but skip the frying step.

Q: How do I get restaurant-style “wok hei” at home?
A: Use a heavy wok or large cast-iron skillet and make sure it’s smoking-hot before adding ingredients. Work quickly, cook in small batches, and keep a high flame while constantly tossing to get that slight char and smoky aroma (watch for smoke alarms).

Q: Can I make this oil-free or lower-oil?
A: Yes — roast the tofu at 425°F (220°C) with a light spray of oil, and use a nonstick pan with minimal oil for the rice. The texture will be less crisp but still tasty. Add a splash of low-sodium soy sauce and vinegar to boost flavor without more oil.

Q: Will this freeze well with the egg mixed in?
A: Eggs mixed into fried rice become watery when frozen and reheated. For best freezing results, omit the scrambled egg before freezing and add freshly cooked scrambled egg when reheating.

Conclusion

If you love crispy tofu and want another way to enjoy it, try this Coconut Crusted Tofu with Sweet Chili Sauce recipe for a different crunchy-sweet profile that complements fried rice beautifully: Coconut Crusted Tofu with Sweet Chili Sauce Recipe – Well Vegan. (Recipe link: Coconut Crusted Tofu with Sweet Chili Sauce Recipe – Well Vegan)