Crispy Sesame Tofu Fried Rice (Printable)

Golden tofu with aromatic soy-ginger sauce over stir-fried rice and vegetables.

# What You 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
10 - 2 tablespoons neutral oil

→ Soy-Sesame-Ginger Sauce

11 - 3 tablespoons soy sauce or tamari
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 - Sliced scallion greens

# How-To Steps:

01 - Coat tofu cubes evenly with cornstarch and salt. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Arrange tofu in a single layer and cook, turning occasionally, until golden and crispy on all sides, approximately 8-10 minutes. Transfer to a plate.
02 - Whisk together soy sauce, sesame oil, rice vinegar, ginger, maple syrup, and Sriracha in a small bowl. Set aside.
03 - Add 2 tablespoons oil to the same skillet. Sauté onion and scallion whites for 2 minutes until fragrant. Stir in garlic and cook 1 minute. Add thawed vegetables and cook 2 minutes longer.
04 - Add cold rice to the skillet, breaking apart any clumps. Stir-fry for 3-4 minutes until heated through.
05 - Return crispy tofu to skillet. Pour sauce over mixture and toss thoroughly to coat evenly. Stir-fry 2 minutes. Transfer to serving bowls and garnish with sesame seeds and scallion greens.

# Expert Suggestions:

01 -
  • The tofu gets so ridiculously crispy that even skeptics will ask for seconds.
  • It uses whatever vegetables you have on hand, making it perfect for cleaning out the fridge.
  • The sauce tastes like it came from a restaurant, but takes about the time it takes to dice an onion to whisk together.
02 -
  • Pressing the tofu properly is non-negotiable if you want actual crispiness instead of a chewy disappointment.
  • Cold rice makes fried rice better because warm rice releases moisture and steams instead of frying, which I discovered after several soggy batches.
03 -
  • Toast your sesame seeds in a dry skillet for one minute before serving. The difference between raw and toasted is the difference between good and genuinely memorable.
  • Don't let the sauce sit for more than a few minutes before adding it to the rice or the soy will overpower everything else and the balance collapses.
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