Save Crispy Sesame Tofu Fried Rice is a vibrant, budget-friendly stir-fry featuring golden-crisp tofu, leftover rice, and an aromatic soy–sesame–ginger sauce. Inspired by popular TikTok favorites, this dish is the ultimate solution for a quick weeknight meal that doesn't compromise on flavor or nutrition.
Save Achieving the perfect texture is the secret to this dish. By pressing the tofu and coating it in cornstarch, you create a satisfyingly crunchy exterior that acts as a sponge for the savory, maple-sweetened sauce. It is a harmonious balance of salty, sweet, and nutty notes in every bite.
Ingredients
- 400 g (14 oz) firm tofu, pressed and cut into 2 cm (¾-inch) cubes
- 2 tbsp cornstarch
- 4 tbsp neutral oil (divided)
- Pinch of salt
- 3 cups cold, cooked jasmine or long-grain rice (preferably day-old)
- 1 cup frozen mixed vegetables (peas, carrots, corn), thawed
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 2 scallions, sliced (whites and greens separated)
- 3 tbsp soy sauce (use tamari for gluten-free)
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp grated fresh ginger
- 1½ tbsp maple syrup or honey
- 1 tsp Sriracha or chili garlic sauce (optional)
- 1 tbsp toasted sesame seeds
- Extra sliced scallions (green parts)
Instructions
- Prepare the crispy tofu
- Toss tofu cubes with cornstarch and a pinch of salt until evenly coated. Heat 2 tbsp oil in a large, nonstick skillet over medium-high heat. Add tofu cubes in a single layer. Cook, turning occasionally, until all sides are golden and crispy (about 8–10 minutes). Remove and set aside.
- Make the sauce
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, ginger, maple syrup (or honey), and Sriracha (if using). Set aside.
- Stir-fry the rice
- In the same skillet, add 2 tbsp oil. Sauté onion and scallion whites for 2 minutes until fragrant. Add garlic and cook for 1 minute. Stir in thawed vegetables and cook for another 2 minutes. Add cold rice, breaking up clumps. Stir-fry for 3–4 minutes until heated through.
- Combine and finish
- Return crispy tofu to the skillet. Pour sauce over everything and toss well to coat evenly. Stir-fry for another 2 minutes.
- Serve
- Transfer to plates or bowls. Garnish with toasted sesame seeds and extra scallion greens.
Zusatztipps für die Zubereitung
Using cold, day-old rice is essential because it has less moisture, allowing it to fry properly rather than steaming in the pan. If you don't have a tofu press, wrap the tofu block in a clean towel and place a heavy skillet on top for 15 minutes to ensure it's dry enough to get crispy.
Varianten und Anpassungen
For an extra crunch, try adding diced bell pepper or shredded cabbage during the vegetable stir-fry step. You can also swap the tofu for tempeh or edamame for a different plant-based protein profile. To keep the recipe strictly vegan, ensure you use maple syrup instead of honey in the sauce.
Serviervorschläge
Serve this fried rice in deep bowls and pair it with a refreshing cold cucumber salad or a side of steamed bok choy. For those who enjoy extra heat, a final drizzle of Sriracha or chili garlic sauce adds the perfect spicy kick.
Save Whether you're looking for a budget-friendly dinner or a reliable meal prep option, this Crispy Sesame Tofu Fried Rice delivers satisfying textures and bold flavors. With 410 calories and 16g of protein per serving, it's a balanced, delicious way to fuel your evening.
Recipe FAQs
- → Why use day-old rice for fried rice?
Day-old rice has dried out slightly, which prevents clumping and ensures each grain separates beautifully during stir-frying. Freshly cooked rice contains too much moisture and can become mushy. If you're in a rush, spread freshly cooked rice on a baking sheet and refrigerate for 30 minutes to dry it out.
- → How do I get tofu really crispy?
Press your tofu for 15-30 minutes to remove excess moisture before cooking. Toss cubes in cornstarch to create a light coating that crisps up beautifully. Use medium-high heat and don't overcrowd the pan—cook in batches if needed. Let each side develop a golden crust before turning, about 8-10 minutes total.
- → Can I make this gluten-free?
Absolutely. Simply substitute regular soy sauce with tamari or coconut aminos. All other ingredients—including cornstarch, rice vinegar, and sesame oil—are naturally gluten-free. Always check your condiment labels to be certain.
- → What vegetables work best in this dish?
Frozen mixed vegetables are convenient and budget-friendly. For fresh options, try diced bell peppers, snap peas, shredded cabbage, baby corn, or broccoli. Add quicker-cooking vegetables like peas and corn later in the process so they don't become mushy.
- → Can I substitute the tofu?
Tempeh works wonderfully and adds a nutty flavor. Edamame provides protein without the pressing step. For a non-vegetarian version, diced chicken or shrimp are excellent alternatives. Just adjust cooking times accordingly—chicken needs about 6-8 minutes, shrimp about 3-4 minutes.
- → How spicy is this dish?
The base version is mild with just a subtle warmth from ginger. Sriracha is optional and adds gentle heat. For more spice, increase the Sriracha or add red pepper flakes with the aromatics. You can also serve with chili oil or sliced fresh chilies on the side.