tofu fried rice

This curry fried rice is packed with flavor and cooks up in minutes. Studded with tender-crisp veggies and scrambled tofu, this easy vegan meal is perfect for weeknight dinners and better than takeout!

Curry Fried Rice with Scrambled Tofu

soy sauce

rice vinegar

garlic cloves, (minced)

ginger

curry powder

turmeric

(14 ounce) package extra firm tofu, (drained and pressed)

onion, (diced)

carrots, (diced)

rice ((preferably 1-2 days old and chilled))

peas, (thawed)

scallions, (chopped)

sesame seeds

Stir the soy sauce, vinegar, garlic, ginger, curry powder and turmeric together in a small bowl. Set it aside.

Coat the bottom of a large nonstick skillet or wok with oil and place it over medium-high heat.

When the oil is hot, break the tofu into medium to large chunks and add them to the pan.

Cook the tofu for about 5 minutes, flipping occasionally with a spatula, until it begins to brown and crisp in spots.

Push the tofu to the sides of the pan, away from the heat.

Add the onion and carrots to the center of the pan, and sauté them for about 4&nbsp; minutes, until the carrots become tender-crisp and the onion begins to brown.

Turn up the heat to high. Give the pan a minute to heat up, then add the rice and sauce.

Flip everything to mix the ingredients, the stir-fry, flipping rapidly, until the rice begins to dry out and crisp up, about 5 minutes. You can break the tofu up into smaller chunks at this stage, if desired.

Add the peas and flip a few times to incorporate.

Remove the pan from the heat.

Sprinkle the fried rice with sesame seeds and scallions. Serve.

Tofu Fried Rice is a fantastic vegetarian recipe that cooks in under 20 minutes. Just fry tofu, eggs, garlic, ginger, carrots, scallions, and peas with rice and toss with an easy sesame-soy sauce.

Tofu Fried Rice

carrots

garlic

scallions

eggs

vegetable oil (divided)

rice

peas ((5 ounces))

sesame oil

sriracha

Start by preparing your ingredients, so they are all ready to go before you start cooking. Peel and chop carrots into very small pieces or julienne into thin strips. (Larger pieces will not cook through by the time you are done cooking the rest of the ingredients.)

Peel, then mince the garlic and ginger.

Slice the scallions thinly, separating the white/light green parts from the dark green parts.

Drain tofu and pat dry with a paper towel. Cut into small cubes.

Scramble eggs in a small bowl with a fork.

Make the sauce by stirring together soy sauce, rice wine vinegar, sesame oil, and sriracha.

Add 1 tablespoon of vegetable oil to a large nonstick skillet or wok. Bring to medium-high heat.

Add tofu and stir occasionally until lightly browned on all sides (about 5-8 minutes).

Remove from pan and add another tablespoon of oil, then add eggs.

Scramble eggs for 2 minutes, or until fully cooked, breaking into pieces with a spatula.

Remove from pan and add another tablespoon of oil.

Add garlic, ginger, carrots, and the white and light green parts of the scallions.

Cook for 5 minutes, stirring frequently. Carrots should be approaching crisp-tender.

Add rice and stir with a wooden spoon or spatula until fully incorporated, breaking up any chunks of rice.

Add back crispy tofu and eggs along with frozen peas.

Stir for 1 minute, then pour in sauce. Stir until sauce is incorporated and peas are cooked, about 1-2 more minutes.

Garnish with green onion slices, and extra sriracha, if desired.

Simple and delicious! Making it again this week!

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Top 2 tofu fried rice recipes from across the web

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Curry Fried Rice with Scrambled Tof...

Tofu Fried Rice

The most viewed tofu fried rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine