Crispy Sesame Tofu Fried Rice (Print-Friendly)

Golden-crisp tofu with aromatic fried rice and savory soy-sesame-ginger sauce. Ready in 40 minutes.

# What You'll Need:

→ Crispy Tofu

01 - 14 oz firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tablespoons cornstarch
03 - 2 tablespoons neutral oil
04 - Pinch of salt

→ Fried Rice

05 - 3 cups cold cooked jasmine or long-grain rice, preferably day-old
06 - 1 cup frozen mixed vegetables, thawed
07 - 2 cloves garlic, minced
08 - 1 small onion, finely diced
09 - 2 scallions, sliced with whites and greens separated
10 - 2 tablespoons neutral oil

→ Soy-Sesame-Ginger 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 grated fresh ginger
15 - 1½ tablespoons maple syrup or honey
16 - 1 teaspoon sriracha or chili garlic sauce, optional

→ Garnish

17 - 1 tablespoon toasted sesame seeds
18 - Extra sliced scallion greens

# How To Make It:

01 - Toss tofu cubes with cornstarch and salt until evenly coated. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer and cook, turning occasionally, until all sides are golden and crispy, about 8 to 10 minutes. Remove and set aside.
02 - In a small bowl, combine soy sauce, sesame oil, rice vinegar, ginger, maple syrup, and sriracha if using. Whisk until fully incorporated and set aside.
03 - In the same skillet, add 2 tablespoons oil. Sauté onion and scallion whites for 2 minutes until fragrant. Add garlic and cook for 1 minute. Stir in thawed mixed vegetables and cook for another 2 minutes.
04 - Add cold rice to the skillet, breaking up any clumps with your spatula. Stir-fry for 3 to 4 minutes until heated through.
05 - Return crispy tofu to the skillet. Pour sauce over everything and toss well to coat evenly. Stir-fry for another 2 minutes until sauce is fully absorbed.
06 - Transfer to serving plates or bowls. Garnish with toasted sesame seeds and extra scallion greens.

# Expert Advice:

01 -
  • It's secretly indulgent: Those tofu cubes get unbelievably crispy and golden, tasting nothing like the mushy tofu you might be avoiding.
  • You probably have most ingredients already: Day-old rice and frozen vegetables mean this works as an emergency dinner, not just a planned meal.
  • The sauce transforms everything: Ginger, sesame oil, and a touch of sweetness create layers of flavor that make you wonder why takeout costs so much.
02 -
  • Cold rice is non-negotiable: Warm rice will steam and clump instead of frying; if you're in a rush, spread cooked rice on a plate in the freezer for 10 minutes.
  • Don't overcrowd the tofu when cooking: I learned this the hard way when mine came out steamed instead of crispy—give it space and let the oil do its job.
  • Taste the sauce before adding it: Soy sauce saltiness varies wildly by brand, so adjust the balance with rice vinegar or maple syrup until it tastes right to you.
03 -
  • Toast your sesame seeds before serving: Even just 30 seconds in a dry skillet over medium heat wakes up their flavor in a way that feels like you put way more effort in than you did.
  • Prepare everything before you start cooking: This stir-fry moves fast once the heat's up, so having garlic minced, ginger grated, and scallions sliced prevents scrambling and ensures nothing burns.
  • Invest in a good nonstick skillet or wok: The difference between a mediocre stir-fry and a great one often comes down to even heat distribution and ease of tossing.
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