This tofu fried rice is a delicious dinner packed with crispy tofu, colorful veggies, fluffy rice, and a tasty homemade teriyaki sauce. This flavorful meal comes together quickly, making it perfect for busy weeknights.

Tofu Fried Rice
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There’s something about fried rice that always hits the spot. It’s a great way to use up the random veggies in the fridge and the tofu is an easy way to add lots of protein. This version uses day-old rice for the best texture and a quick homemade sauce you’ll want to drizzle on everything. If you like this recipe, try my crispy tofu stir fry!

Tofu Fried Rice ingredients

Ingredients and Substitutions

  • Tofu: Use firm or extra-firm tofu, pressed and cubed. You want it dry so it gets golden and crispy in the pan.
  • Rice: Day-old rice works best here—it’s less sticky and fries up perfectly. Any kind of rice will work: white, jasmine, or brown.
  • Mixed vegetables: Use any mix you like—carrots, peas, corn, edamame, or even bell peppers.
  • Green onions: Adds flavor and freshness. Sub with shallots or skip if needed.
  • Oil: For pan-frying the tofu and stir-frying the veggies. Avocado, vegetable, or sesame oil all work well.
  • Soy sauce: The base of your teriyaki sauce. Use tamari for gluten-free.
  • Brown sugar + honey/maple syrup: Adds sweetness and balance.
  • Rice vinegar: Gives the sauce a little tang.
  • Garlic + ginger: Essential for building bold teriyaki flavor.
  • Cornstarch slurry: Thickens the sauce to that perfect glossy finish.

How to Make Tofu Fried Rice

In a small saucepan, combine soy sauce, water, brown sugar, maple syrup, vinegar, garlic, and ginger. Bring to a simmer, add the cornstarch slurry, then remove from heat.
Heat one tablespoon oil in a large skillet over medium-high heat. Add the tofu and cook until golden and crispy on all sides, about 6–8 minutes. Remove and set aside.
In the same pan, heat the remaining tablespoon of oil. Add the mixed vegetables and green onions. Sauté for 2–3 minutes.
Add the rice and stir-fry for another 3–4 minutes until heated through.
Return the cooked tofu to the pan and pour in the teriyaki sauce.
Toss everything together until well coated and heated through.

Tips & Tricks

  • Use day-old rice. Fresh rice will clump. Cold rice stir-fries best.
  • Dry and press your tofu well. The more moisture you remove, the crispier it gets.
  • Cook the tofu in a non-stick or well-seasoned pan with enough oil for even browning.
  • Add a splash of soy sauce while stir-frying if the rice starts to feel dry.
Tofu Fried Rice

How to Store and Reheat Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the fried rice in a skillet over medium heat or in the microwave with a splash of water to help loosen the sauce and keep the rice from drying out. I don’t recommend freezing leftovers as the texture of the tofu and rice may change once thawed.

What to Serve with Tofu Fried Rice

If you want to add even more protein to this meal, try pairing it with this easy air fryer edamame! If you want to add a simple salad, try pairing some mixed greens and veggies with this ginger dressing. I also love serving this with Trader Joe’s frozen spring rolls.

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Tofu Fried Rice

Tofu Fried Rice

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 5 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Japanese Inspired
  • Diet: Vegan
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Description

This tofu fried rice is a delicious dinner packed with crispy tofu, colorful veggies, fluffy rice, and a tasty homemade teriyaki sauce. This flavorful meal comes together in just 30 minutes, making it perfect for busy weeknights.

Ingredients

Units Scale

For the Tofu Fried Rice

  • 1 (14oz) block firm tofu, pressed and cubed
  • 1 tablespoon cornstarch
  • 3 cups cooked and cooled rice (preferably day-old)
  • 1 cup mixed vegetables (I used frozen carrots, peas, corn, etc.)
  • 2 green onions, chopped
  • 2 tablespoons avocado oil, divided
  • Salt to taste

For the Sauce:

  • 1/4 cup soy sauce
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon freshly grated ginger
  • 1 teaspoon cornstarch + 2 teaspoons water

Instructions

  1. In a small bowl, combine one teaspoon cornstarch and 2 teaspoons water to create a slurry.
  2. In a small saucepan, combine soy sauce, water, brown sugar, maple syrup, vinegar, garlic, and ginger.
  3. Bring to a simmer, add the cornstarch slurry, then remove from heat and set aside.
  4. Toss the cubed tofu with one tablespoon cornstarch.
  5. Heat one tablespoon oil in a large skillet over medium-high heat. Add the tofu and cook until golden and crispy on all sides, about 6–8 minutes. Remove and set aside.
  6. In the same pan, heat the remaining tablespoon of oil. Add the mixed vegetables and green onions. Sauté for 2–3 minutes. Add the rice and stir-fry for another 3–4 minutes until heated through.
  7. Return the cooked tofu to the pan and pour in the teriyaki sauce.
  8. Toss everything together until well coated and heated through.
  9. Serve hot, garnished with extra green onions or sesame seeds if desired.