Crispy tofu fried rice

This vegan fried rice is full of flavour and packed with fresh vegetables and protein-rich crispy baked tofu!


  • 240 grams firm tofu (buy in a block, often found in shop fridge)
  • 1 cup brown rice rinse thoroughly in a fine-mesh strainer
  • 4 cloves garlic minced
  • 1 cup chopped onion red onion gives extra colour
  • 1/2 cup peas or beans
  • 1/2 cup carrots finely diced


  • 3 tbsp tamari or soy sauce extra for taste
  • 1 tbsp peanut butter
  • 2 -3 tbsp brown sugar muscovado sugar
  • 1 clove garlic minced
  • 1-2 tsp chili garlic sauce
  • 1 tsp toasted sesame or peanut oil


  • Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
  • Wrap the tofu in a clean, absorbent towel and set something heavy on top to press out the liquid.
  • Once the oven is preheated, dice the tofu into 1/4-inch cubes and arrange on the baking sheet. Bake for approx 30 minutes until the edges are golden brown and the texture is firm to touch. The longer it bakes, the firmer and crispier it will become.
  • While the tofu bakes prepare the rice by bringing 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes*.
  • While rice and tofu are cooking, prepare the sauce by adding all ingredients to a medium-size mixing bowl and whisk to combine. Taste and adjust the flavor as needed e.g. add more tamari or soy for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.
  • Once the tofu is baked, add directly to the sauce and marinate for 5 minutes, stirring occasionally.
  • Heat a large metal or cast iron skillet over medium heat. Once hot, scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, until deep golden brown on all sides. Remove from pan and set aside.
  • To the still hot pan add garlic, onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 tbsp (15 ml) tamari or soy sauce. Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.
  • Serve immediately with extra chili garlic sauce, crushed salted, roasted peanuts or cashews to garnish.