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Crispy Tofu Fried Rice

Serves 4
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
605 calories per serving


> 1 tbsp canola oil
> 1 (12 oz) block extra-firm tofu
> 2 tbsp cornstarch
> 1 tsp garlic powder
> 1 tbsp toasted sesame oil
> 2 cups leftover cooked brown rice
> 1 (16 oz) bag frozen stir fry Asian blend vegetables, thawed
> 1 tbsp minced garlic
> 3 tbsp lower sodium soy sauce
> 2 tbsp honey


Cut tofu into ½ inch cubes. Lay out on a paper towel lined plate and cover with a paper towel and another plate to press out the liquid.
Toss cubed tofu with the cornstarch and garlic powder. Heat the canola oil in a large nonstick skillet over medium high heat. Add the tofu and cook for 2-3 minutes per side or until golden brown. Remove tofu and drain on a paper towel lined plate.
Add the eggs to the hot pan and scramble. Remove eggs from pan onto a plate and set aside. Wipe out pan and return back to stove.
Add the sesame oil, cooked rice vegetables and minced garlic. Cook for 3-4 mins, stirring occasionally, until vegetables and rice are hot.
Meanwhile whisk together soy sauce and honey. Add to the pan with the tofu and scrambled eggs. Mix well. Bowl up and enjoy!

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