Crispy Sesame Tofu Fried Rice (Printable)

Golden crispy tofu with aromatic sesame-ginger sauce and vegetables over fragrant fried rice.

# What you need:

→ Tofu

01 - 14 oz firm tofu, drained and pressed
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon salt
04 - 2 tablespoons vegetable oil

→ Vegetables

05 - 1 cup frozen peas and carrots mix, thawed
06 - 1 small red bell pepper, diced
07 - 3 green onions, sliced with white and green parts separated
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated

→ Rice

10 - 4 cups cold cooked jasmine or long grain rice, preferably day-old

→ Sauce

11 - 3 tablespoons soy sauce or tamari for gluten-free
12 - 1 tablespoon toasted sesame oil
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon honey or maple syrup
15 - 1 teaspoon sriracha or chili paste, optional
16 - 1 teaspoon sesame seeds

→ Garnish

17 - 1 tablespoon toasted sesame seeds
18 - Reserved sliced green onion tops

# How to make it:

01 - Cut pressed tofu into 1/2-inch cubes and pat dry thoroughly with paper towels to remove excess moisture.
02 - In a bowl, toss tofu cubes with cornstarch and salt until evenly coated on all surfaces.
03 - Heat vegetable oil in a large nonstick skillet or wok over medium-high heat. Arrange tofu cubes in a single layer and cook 2-3 minutes per side, turning occasionally until all surfaces are golden and crispy. Transfer to a plate.
04 - Add additional oil to the same pan if needed. Sauté garlic, ginger, and white parts of green onions for 1 minute until fragrant.
05 - Add diced bell pepper and thawed peas and carrots mixture. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
06 - Add cold rice to the pan, breaking up any clumps. Stir-fry for 3-4 minutes until rice is heated through and begins to crisp at the edges.
07 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, sriracha if using, and 1 teaspoon sesame seeds until well combined.
08 - Pour sauce over rice and toss thoroughly to coat all grains. Return crispy tofu to the pan and gently fold through. Remove from heat and top with toasted sesame seeds and reserved green onion tops. Serve immediately.

# Helpful Hints:

01 -
  • The tofu gets genuinely crispy and golden, not sad and soggy like so many attempts.
  • It comes together in under 40 minutes and uses ingredients you probably already have hiding in your pantry.
  • One pan, endless customization, and it tastes restaurant-quality without the delivery fee.
02 -
  • Cold rice is absolutely non-negotiable; warm or room-temperature rice will absorb the sauce and turn into a mushy, stodgy mess instead of staying light and separated.
  • Don't skip pressing the tofu—I learned this the hard way after my first attempt turned into tofu soup, and now I'm almost evangelical about it.
  • Sesame oil in small amounts transforms the whole dish, but use too much and it tastes overwhelming; restraint here is actually bold.
03 -
  • If your pan isn't nonstick and you're worried about sticking, use a wok with a drop of oil; the curved sides make constant motion easier and everything crisps more evenly.
  • Make the sauce while your rice is cooking so there's no delay between adding it and eating—timing matters when you want everything at peak temperature and texture.
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