Tofu Fried Rice Recipe – Easy Ginger Garlic & Veggie Delight

Last Updated on 2 months by Neha Deshmukh

Tofu Fried Rice Recipe – Easy Ginger Garlic & Veggie Delight

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that doesn’t compromise on flavour. This Tofu Fried Rice is my go-to for those nights. It’s packed with veggies, protein, and a lovely ginger-garlic kick. Plus, it’s super adaptable – perfect for using up whatever’s lurking in your fridge! I first made this when I was a student and needed something fast and filling, and it’s been a staple ever since.

Why You’ll Love This Recipe

This tofu fried rice is seriously a winner. It’s ready in under 30 minutes, making it ideal for busy weeknights. It’s also a fantastic way to sneak in some extra veggies. And honestly, the combination of crispy tofu, fragrant spices, and fluffy rice is just so good. It’s a comforting, flavourful dish that everyone will enjoy.

Ingredients

Here’s what you’ll need to whip up this delicious tofu fried rice:

• 1 block firm tofu
• 1 cup mixed vegetables (carrot, French beans, corn, peas)
• 1 onion, sliced
• 1 tablespoon soya sauce
• 1 teaspoon green chilli sauce
• 1 tablespoon freshly cracked black pepper
• 0.5 teaspoon minced ginger
• 0.5 teaspoon minced garlic
• 3 tablespoons oil
• Salt to taste
• 2 eggs
• 2 cups cooked rice

Ingredient Notes

Let’s talk ingredients! Using firm tofu is key here – it holds its shape beautifully when fried and gets nice and crispy. If you can, press the tofu for about 20 minutes to remove excess water; it’ll fry up even better.

Soya sauce is the backbone of the flavour, so don’t skimp! I prefer a dark soya sauce for a richer colour, but regular works just fine. And the mixed vegetables? Feel free to get creative! This is a great way to use up whatever you have on hand.

Speaking of variations, fried rice in India is a beautiful example of Chinese-Indian fusion cuisine. You’ll find regional differences everywhere – some places love a generous dose of Schezwan sauce, others prefer a lighter touch. It’s all about personal preference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan or wok over medium heat. Add the minced ginger and garlic, and sauté for about 30 seconds until you can smell that lovely aroma.
2. Stir in the sliced onions and cook until they soften – usually around 3-5 minutes.
3. Now, crank up the heat to high! Add the soya sauce and green chilli sauce, and sauté for another minute. This is where the magic starts to happen.
4. Reduce the heat slightly, add the cubed tofu, and fry until it’s lightly browned and crispy.
5. Toss in the chopped mixed vegetables and add salt to taste (remembering that soya sauce is already salty!). Partially cover the pan and cook until the vegetables are tender-crisp, about 5-7 minutes.
6. Stir in the black pepper.
7. Optional egg step: If you’re using eggs, create a little space in the pan, crack them into the center, and let the whites set slightly before scrambling them into the tofu-vegetable mix.
8. Finally, add the cooked rice and mix everything thoroughly. Adjust the seasoning with extra salt and pepper if needed.

Expert Tips

• Don’t overcrowd the pan: This will steam the tofu instead of frying it. Work in batches if necessary.
• Use cold, cooked rice: This prevents the fried rice from becoming mushy. Day-old rice is actually perfect!
• High heat is your friend: It’s what gives the fried rice that signature smoky flavour.

Variations

• Vegan Adaptation: Skip the eggs altogether! It’s just as delicious.
• Gluten-Free Adaptation: Simply use gluten-free soy sauce. There are some great options available these days.
• Spice Level Adjustment: If you like things extra spicy, add a pinch of red chilli flakes or use a hotter chilli sauce. My friend, Priya, always adds a dash of ghost pepper sauce – she’s fearless!
• Festival Adaptations: This is a fantastic quick meal for busy festival days when you don’t have hours to spend in the kitchen.

Serving Suggestions

Garnish with fresh coriander or spring onions for a pop of freshness. This tofu fried rice is delicious on its own, but it also pairs beautifully with Thai green curry or a simple tomato ketchup (a classic!).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

FAQs

Is this recipe suitable for meal prepping?

Absolutely! It reheats really well, making it perfect for lunchboxes.

Can I use leftover rice for this fried rice? What kind works best?

Yes, please do! Long-grain rice like basmati or jasmine works best, as it tends to stay fluffy. Avoid short-grain rice, as it can get sticky.

What other vegetables can I add to this tofu fried rice?

The possibilities are endless! Bell peppers, mushrooms, broccoli, and snap peas are all great additions.

Can I make this recipe without eggs?

Definitely! It’s just as tasty without them.

How can I adjust the saltiness of the dish, considering the soy sauce?

Add the soy sauce gradually, tasting as you go. You can always add more, but you can’t take it away!