Tofu Fried Rice Recipe

Press and Cube Tofu

Drain the 14 oz block of extra-firm tofu and press for 15–20 minutes to remove excess water. Pat dry, then cut into 1/2-inch cubes.

Coat and Pan-Fry Tofu

Toss the tofu cubes gently with 2 tbs cornstarch until evenly coated. Heat 2 tbs neutral oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer (work in batches if needed) and fry, turning occasionally, until golden brown and crisp on at least two sides, about 6–8 minutes. Remove tofu to a plate and set aside.

Make Sesame-Soy Braising Sauce

In a small bowl whisk together 3 tbs soy sauce, 1 tbs mirin, 1 tsp dark soy sauce, 1 tsp sesame oil, 1.5 tbs honey (or maple), 1 tsp minced garlic, 1 tsp grated ginger and 3 tbs water until combined.

Braise Tofu

Return the browned tofu to the skillet, pour the prepared sauce over it, reduce heat to medium-low and simmer for 3–4 minutes, gently turning the cubes so they glaze evenly. The sauce should thicken and cling to the tofu. Sprinkle 1 tbs toasted sesame seeds and 2 sliced scallion stalks over the tofu, toss gently, then remove from heat and keep warm.

Prep Rice and Broccolini

Break up 4 cups of day-old rice with your hands or a fork so there are no large clumps. Trim broccolini stems and cut longer stalks in half so pieces are bite-sized.

Blanch Broccolini

Bring a medium pot of salted water to a boil. Add the broccolini and blanch 1–2 minutes until bright green and slightly tender. Immediately transfer to an ice bath or cold water to stop cooking, then drain and pat dry.

Stir-Fry Vegetables

Heat a large wok or wide skillet over high heat. Add 1 tbs neutral oil. When shimmering, add the diced carrot and cook 1–2 minutes until slightly softened. Add the blanched broccolini and cook 1 minute more. Push vegetables to the side of the wok.

Cook Eggs (Optional)

If using eggs, add a little more oil to the cleared side of the wok, crack in 2 eggs and scramble until just set, then mix with the vegetables.

Fry the Rice

Add the remaining 1 tbs neutral oil to the wok, add the prepared rice and spread it out. Let it sit undisturbed 30 seconds to get a little texture, then toss or stir-fry 2–3 minutes until heated through. Add 1 cup thawed peas and continue to toss.

Season the Rice

Pour in 2 tbs soy sauce and 1 tbs oyster or mushroom sauce (if using), sprinkle 1/2 tsp white or black pepper, and drizzle 1 tsp sesame oil. Toss everything to coat evenly and taste; adjust with a little more soy if needed.

Combine with Tofu

Add the braised sesame tofu (and any sauce remaining in the skillet) to the wok with the rice and vegetables. Gently toss to combine so the tofu distributes evenly without breaking, heating together for 1–2 minutes so flavors meld.

Transfer the tofu fried rice to a serving platter or individual bowls. Scatter the remaining 1–2 sliced scallion stalks and 1 tbs extra toasted sesame seeds over the top. Serve with lime wedges if desired for a bright squeeze of acid.