Fried Rice with Crispy Tofu
User Reviews
4.8
54 reviews
Excellent
Fried Rice with Crispy Tofu
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This fried rice recipe is packed with flavor, and includes how to make the tastiest, crispiest fried tofu you have ever had. Topped with scallions and basil for a super fresh taste, you'll never want take-out again!
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Ingredients
For the Tofu:
- 1 package firm tofu
- 3 tablespoons corn starch
- salt and pepper to taste
- 2 tablespoons extra-virgin olive oil for frying, plus more if needed (or oil of choice)
For the Rice:
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced (from about a 1" piece)
- 2 eggs
- 3 cups cooked rice (from 1 cup dry)
- 1 carrot grated
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon toasted sesame oil
- 1 tablespoons rice vinegar
- 2 tablespoons soy sauce
- salt and pepper to taste
- 2 scallions chopped
- 2 tablespoons fresh basil chopped
- Sriracha hot sauce for serving, optional
Instructions
- To make the tofu, cut a block of tofu into pieces approximately 1/4 inch thick, then cut those into four pieces each (so you have pieces approximately 1" x .5")
- Arrange the tofu pieces on top of a paper towel (or other clean towel), sprinkle with salt, and put another towel on top. Place something heavy (like a cast iron skillet) on top of it. Allow to sit for approximately 10 minutes so the the moisture is drawn out of the tofu.
- Place tofu in a medium sized bowl with cornstarch, and salt and pepper to taste. Stir/shake gently to coat the pieces of tofu in cornstarch.
- Coat the bottom of a heavy skillet (cast iron recommended) with olive oil. Heat over medium-high heat, and add tofu. Allow to sit for 2-4 minutes, or until golden brown. Flip and allow to brown on other side, and remove to a clean paper towel to drain. You will probably need to do two-three batches.
- To make the fried rice, in the same skillet as the tofu (or a wok), heat olive oil.
- Add garlic and ginger; saute for one minute or until fragrant.
- Crack eggs into skillet and stir to scramble, until just set.
- Add rice to skillet and stir to incorporate.
- Allow to sit undisturbed for a few minutes to brown. Using a thin metal spatula, flip rice over and allow to brown on other side.
- Add carrot, peas, corn, sesame oil, rice vinegar, soy sauce, salt, pepper, and fried tofu.
- Stir to incorporate, and allow to continue heating for a few minutes until all ingredients are warm.
- Top with scallions and basil, as well as sriracha if desired.
Notes
- I keep fresh ginger in the freezer, and grate directly from the freezer to use in recipes. It's easier to grate when it's frozen!
- The fried rice is delicious on it's own as a meal, without the tofu. I'd recommend using 4 eggs instead of 2 to make it more substantive. For a vegan option, omit the eggs.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information
Show Details
Calories
512kcal
(26%)
Carbohydrates
59g
(20%)
Protein
19g
(38%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Cholesterol
82mg
(27%)
Sodium
556mg
(23%)
Potassium
366mg
(10%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
3056IU
(61%)
Vitamin C
20mg
(22%)
Calcium
169mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 59g | 20% |
| Protein | 19g | 38% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 82mg | 27% |
| Sodium | 556mg | 23% |
| Potassium | 366mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 3056IU | 61% |
| Vitamin C | 20mg | 22% |
| Calcium | 169mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
54 reviews
Excellent
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