Description
A fast, crunchy take on fried rice featuring golden pan-fried tofu, vibrant vegetables, and a savory-sesame sauce.
Ingredients
Scale
- 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)
Instructions
- Press tofu for 15–30 minutes, then cut into 1/2–3/4-inch cubes.
- Toss tofu with cornstarch, salt, and pepper.
- Pan-fry tofu in oil over medium-high heat until golden, about 3–4 minutes per side.
- Remove tofu and stir-fry onion and mixed vegetables in the same pan over high heat.
- Add rice, soy sauce, sesame oil, and rice vinegar to the pan and stir to combine.
- Push rice to one side, scramble eggs, then combine everything with the tofu.
- Finish with scallions and a squeeze of lime.
Notes
Ensure tofu is well-pressed for optimal crispiness. Use day-old chilled rice for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying and stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 120mg