Best 7 Tofu Fried Rice Recipes

FRIED RICE WITH TOFU

Steps:

• Combine tofu and 2 tablespoons soy sauce in a bowl and marinate while you prepare the rest of the ingredients.
• Heat oil in a skillet over medium heat. Add onions and carrot; cook until lightly browned, about 5 minutes. Add tofu and marinade and cook for 2 to 3 minutes, stirring occasionally. Stir in rice and cook for 3 minutes while stirring.
• Move all ingredients to one half of the skillet and crack eggs into the empty half. Cook for 2 minutes until eggs start to set. Mix eggs and the rest of the ingredients until well combined. Season with remaining soy sauce and sugar; mix well.
• Stir tomato into the skillet; cook and mix for 1 minute. Season with salt, white pepper, and more soy sauce if desired.

12-MINUTE SCRAMBLED TOFU VEGAN FRIED RICE

Steps:

• Set the tofu on a large cutting board and mash with a potato masher or fork until it's crumbled. Set aside.
• Place a large saute pan over medium heat. Add the olive oil. When hot, add the onion. Saute until softened, about 3 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.
• Add one tablespoon of the sesame oil, then add the ginger, smoked paprika, turmeric, and mashed tofu. Cook, stirring until the spices are well-incorporated, about 2 minutes.
• Increase heat to medium-high. Add the remaining sesame oil and the rice. Cook, stirring frequently, until the rice sizzles and is thoroughly warmed through, about 2 minutes.
• Stir in the corn, peas, and Tamari (or soy sauce) and cook until the veggies are warm, about one more minute.
• Taste and add additional Tamari or soy sauce if desired.
• Serve topped with chopped chives or other herbs of choice, chopped scallions, or even a little crumbled bacon for the carnivores' portions if you like. We like to pass the Sriracha with this fried rice, as well.

FRIED BLACK RICE WITH GINGER TOFU AND SPINACH

Steps:

• Bring rice and water to a boil in a small saucepan. Reduce to a simmer, cover, and cook until rice is tender and liquid is absorbed, about 45 minutes. Let stand 5 minutes. Fluff with a fork and set aside.
• Steam spinach, covered, in 1 tablespoon oil over medium-high heat for 2 minutes; set aside. Saute garlic, ginger, and scallion whites in remaining oil until fragrant, about 1 minute. Add tofu and Sriracha and cook until tofu is golden, about 6 minutes per side. Remove and set aside.
• Add rice to skillet and cook over medium-high heat until crisp, about 2 minutes. Serve with spinach and tofu. Garnish with scallion greens and serve with lime.

VEGAN FRIED RICE WITH TOFU

Steps:

• Thaw tofu until it comes to room temperature, about 2 hours. Squeeze between paper towels to drain thoroughly and transfer to a bowl. Add Worcestershire sauce, then enough soy sauce to cover. Let marinate, at least 1 hour.
• Drain tofu, discarding marinade.
• Heat a wok or large skillet over high heat until smoking, about 30 seconds. Add oil; heat until shimmering, about 20 seconds. Add green onions and garlic; cook and stir until fragrant, about 45 seconds. Add tofu; stir-fry until scrambled and heated through, 1 to 2 minutes.
• Cook yellow onion in the wok until softened, 2 to 3 minutes. Add frozen vegetables; saute until heated through, 2 to 3 minutes. Stir in rice, mirin, sesame oil, and enough soy sauce to cover the rice. Season with salt and pepper. Add bean sprouts; cook and stir until rice is hot, 1 to 2 minutes.

TOFU FRIED RICE (FROM COOKING LIGHT)

Steps:

• Cook rice according to package directions, omitting salt and fat.
• While rice cooks, heat 1 T vegetable oil in a large nonstick skillet over medium-high heat.
• Add tofu; cook 4 minutes or until lightly browned, stirring occasionally.
• Remove from pan.
• Add eggs to pan; cook 1 minute or until done, breaking eggs into small pieces.
• Remove from pan.
• Add 1 T vegetable oil to pan.
• Add 1 c onions, peas and carrots, garlic and ginger; saute 2 minutes.
• While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil.
• Add cooked rice to pan; cook 2 minutes, stirring constantly.
• Add tofu, egg and soy sauce mixture; cook 30 seconds, stirring constantly.
• Garnish with sliced green onions if desired.

THAI FRIED RICE NOODLES WITH CHICKEN OR TOFU (GLUTEN-FREE) RECIPE - (4.1/5)

Steps:

• Marinate the chicken or tofu by pouring the cornstarch/soy sauce mixture over and stirring well. Set aside. Soak rice noodles in a pot of hot water 5 to 12 minutes, or just until noodles are soft enough to eat, but still firm and a little bit 'crunchy' (they will finish cooking later). Drain and briefly rinse noodles with cold water to keep from sticking. Set aside. Combine all stir-fry sauce ingredients, mixing them together in a cup. Set aside. Heat a wok or large frying pan over medium-high heat. When hot, add 2 tablespoons oil and swirl around, then add the garlic, ginger, chicken or tofu (together with the marinade), mushrooms, and a few tablespoons of stock. Stir-fry 5 minutes, or until chicken or mushrooms are cooked. When pan becomes dry, add a little more chicken stock, 1 t 2 tablespoons at a time - enough to keep the ingredients sizzling. Add red pepper and stir-fry another 1 to 2 minutes. Add the noodles plus stir-fry sauce. Using two utensils, lift and turn the noodles or use a tossing motion, like tossing a salad. Stir-fry in this way until the sauce is well distributed throughout the noodles (1 to 2 minutes). Add bean sprouts, continuing to stir-fry another minute. Remove from heat and taste-test for salt/flavor, adding 1 tablespoon more fish sauce or soy sauce if not salty enough. If too salty, add another squeeze of lime juice. To serve, lift noodles out of the wok or frying pan and mound on a serving platter. Sprinkle with fresh coriander and garnish with wedges of fresh-cut limes. For those who like it spicy, serve with Thai Chili Sauce on the side, and ENJOY!

FRIED RICE: TOFU SCRAMBLE DELIGHT RECIPE BY TASTY

Steps:

• In a medium bowl, combine the tofu and teriyaki sauce. Marinate in the refrigerator for 30 minutes.
• In a large pan, heat the vegetable oil over medium-high heat. Add the marinated tofu and cook until golden and crispy, about 5 minutes. Remove the tofu from pan and set aside.
• To the same pan, add the kimchi and eggs to the pan and cook until the eggs are set, about 3 minutes.
• Add the rice, soy sauce, and sesame oil and cook until heated through, about 5 minutes.
• Serve warm.
• Enjoy!