Description
This Tofu Mushroom Fried Rice is a quick and delicious stir-fry packed with crispy tofu, earthy mushrooms, and colorful veggies, all tossed in a savory soy-ginger sauce. Perfect for weeknights, meal prep, or satisfying leftovers.
Ingredients
Scale
- 14 ounces extra-firm tofu, pressed and cubed
- 3 cups cooked jasmine rice, cold and day-old
- 1 cup button mushrooms, sliced
- 1 medium carrot, diced
- 1/2 cup green peas, frozen or fresh
- 3 green onions, chopped
- 3 garlic cloves, minced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon black pepper
- Salt, to taste
Instructions
- Heat your wok or large skillet over medium-high heat until hot.
- In a small bowl, mix soy sauce, grated ginger, and black pepper. Set aside.
- Add 1 tablespoon oil to the hot pan and sauté tofu cubes until golden on all sides. Remove and set aside.
- Add a splash more oil if needed. Toss in garlic, mushrooms, carrots, and green peas. Stir-fry for 3–4 minutes until tender.
- Add in cold rice and break it up gently. Pour in sauce mixture and stir-fry until everything is hot and coated.
- Add tofu back in, drizzle sesame oil, and stir through green onions. Adjust seasoning with salt as needed.
- Serve hot and enjoy immediately.
Notes
- Use day-old rice for the best texture.
- Press tofu thoroughly to get it crispy when frying.
- Reheat leftovers in a skillet to maintain crispness.
- Add chili oil or sriracha for a spicy version.
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 4g
- Sodium: 720mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 0mg
Keywords: tofu mushroom fried rice, vegan stir fry, easy fried rice, tofu recipe, weeknight dinner, mushroom recipe, Asian vegan rice