How do I ensure my tofu gets extra crispy for this fried rice?

To achieve extra crispy tofu, first wrap the block in a dish towel and gently squeeze out excess liquid. Then, cut the tofu into thin 1-inch (2.5-cm) slices and fry in hot sesame oil for about 5 minutes per side until golden.

Can I use brown rice instead of white rice in this recipe?

The recipe specifically calls for 2 cups (370 g) of cooked white rice. While brown rice could be substituted, it may alter the texture and cooking time slightly.

What other vegetables could I add to this crispy tofu fried rice?

This recipe uses white onion, red bell pepper, carrots, and snow peas. You could also try adding broccoli florets, mushrooms, or corn, ensuring they are diced or sliced appropriately for quick cooking.

How long will the leftover Crispy Tofu and Fried Rice keep in the refrigerator?

Leftovers of this Crispy Tofu and Fried Rice will keep well in the refrigerator for up to 4 days when stored properly.

Is there a substitute if I don't have gluten-free soy sauce?

Yes, the recipe suggests using tamari as a direct gluten-free alternative to soy sauce. You can also use regular soy sauce if gluten is not a concern.

2.3K Views 3 years ago

Crispy Tofu and Fried Rice
[Vegan]

SN By: Sarah Nevins

Author Bio

Who says preparing vegan, gluten-free meals has to be so hard? Get back to enjoying... Read More

Order with Instacart Download Our App

A vibrant bowl of Crispy Tofu and Fried Rice, garnished with chopped spring onions and crunchy cashews, served with a side of sriracha.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Tofu

Crispy Tofu and Fried Rice [Vegan]

Dairy Free

Vegan

Fried rice is peak comfort food! Fortunately, fried rice is one of the easiest dishes you can make. This dish cooks up quick, so make sure you’ve got all of your ingredients gathered and ready to go before you begin! Reprinted with permission from Effortless Vegan by Sarah Nevins, Page Street... Read More

Ingredients You Need for Crispy Tofu and Fried Rice [Vegan]

1 (1-lb [454-g]) block extra-firm tofu
3 tablespoons (45 ml) sesame oil, divided
Sea salt
Ground black pepper
1 cup (160 g) diced white onion
1 red bell pepper, diced
1 large carrot, sliced into matchsticks
1 tablespoon (9 g) minced garlic
1/2 cup (49 g) snow peas
2 tablespoons (30 ml) water
2 cups (370 g) cooked white rice
2 tablespoons (30 ml) gluten-free soy sauce or tamari, plus more for serving
2 teaspoons (10 g) white superfine sugar
3 spring onions, chopped
1 cup (150 g) cashews
Sriracha (optional)

Order with Instacart Download Our App

How to Prepare Crispy Tofu and Fried Rice [Vegan]

Wrap the block of tofu in a dish towel and gently squeeze to dry out some of the excess liquid. Cut the tofu into thin 1-inch (2.5-cm) slices so they cook faster and get extra crispy.
Heat 1 tablespoon (15 ml) of sesame oil in a large skillet or wok over medium-high heat. Add the tofu to the hot oil and sprinkle with salt and pepper. Let fry for about 5 minutes without moving. When the bottoms are golden and crispy, flip the tofu over. Repeat this process until both sides are crispy.
Once your tofu has crisped up, remove it from the pan and set it aside. Add the remaining 2 tablespoons (30 ml) of oil to the pan along with the onion. Sauté the onion for 3 to 4 minutes. Add the pepper, carrot, garlic and snow peas to the wok. Sauté for 2 to 3 minutes. Stir in the water and then cover the pan with a fitted lid. Let the veggies steam for about 5 minutes, until tender.
Stir in the rice, soy sauce and sugar, and mix everything together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 4 minutes.
Mix in the spring onions, cashews and cooked tofu. Taste and season with more salt, a dash of soy sauce or some sriracha (if using). Leftovers keep well in the refrigerator for up to 4 days.