Included here are two recipes. One for the tofu egg fried rice and one for the fried tofu. Together, they are perfection!

Homemade Chinese Take-Out Lunch Special [Vegan]

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For the Tofu Egg Fried Rice:

  • 1 cup white rice
  • 2 tablespoons olive oil
  • 3 tablespoons shredded carrots
  • 1/4 cup tbsp scallions
  • 1/4 cup scrambled super firm tofu**
  • 4 tablespoons coconut aminos
  • 1 tablespoon sriracha
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

For the Tofu Scramble:

  • 2 teaspoons olive oil
  • 1/4 block of super firm tofu, crumbled into small pieces
  • 1 teaspoon nutritional yeast
  • 1/8 teaspoon garlic powder
  • 1/8 turmeric powder
  • salt & pepper to taste

For the Fried Tofu:

  • 1/2 block super firm tofu
  • 3 tablespoons cornstarch
  • 2-4 tablespoons olive oil
  • 4 tablespoons coconut aminos
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons water
  • 1 teaspoon maple syrup
  • 1/2 teaspoon sriracha
  • 1 teaspoon cornstarch
  • 1/4 teaspoon chili flakes


For the Fried Rice:

  1. Add olive oil, rice, carrots and scallions to a pan. Stir fry over medium heat for about 3-4 minutes.
  2. Add in the remaining ingredients except the tofu scramble. Stir for an additional 5 minutes.
  3. Add in the scramble and stir fry for another minute. Remove from heat and serve. Garnish with extra scallions and cilantro (optional).

For the Tofu Scramble:

  1. Crumble the pieces of tofu using your hands or a fork. In a pan over medium-low heat, add olive oil and tofu to the pan. Stir for about 1 minute.
  2. Add the nutritional yeast, garlic powder, turmeric powder, salt and pepper. Mix it well and stir for a few minutes until the flavors are fragrant.

For the Fried Tofu:

  1. Chop tofu into small cubes. In a ziplock bag, add the cornstarch and tofu and seal the bag. Shake the bag for about 5-10 seconds, until the tofu is covered in cornstarch. Remove the tofu from the bag and discard any remaining cornstarch.
  2. In a pan over medium heat, add olive oil and tofu to the pan. After about 3-4 minutes, when the tofu starts to turn yellow/brown on the bottom, flip the pieces. Let the other side fry for about 3 additional minutes. Remove the tofu from heat and safely discard any excess oil.
  3. In a small bowl, add the coconut aminos, apple cider vinegar, water, maple syrup, sriracha and cornstarch together and whisk.
  4. In a pan over medium heat, add the sauce. Heat the sauce for about 1-2 minutes, until it starts to thicken.
  5. Add the tofu back into the pan and add the chili flakes. Toss the tofu in the sauce until you reach your desired sauce consistency. Serve over rice and enjoy!


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