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Steaming bowl of vegan fried rice with crispy tofu cubes, green peas, carrots, corn, and green onions, served in a black bowl with chopsticks on the side.

Protein-Rich Vegan Fried Rice with Sesame-Crusted Tofu and Veggies

Servings 6 people
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Equipment

  • 1 Large wok or high-sided skillet
  • 1 Wooden spoon or wok spatula
  • 1 Cutting board
  • 1 Chef's knife
  • Measuring cups and spoons
  • 1 Microplane or grater (for ginger)
  • Heavy plates or tofu press
  • Paper towels
  • 1 Baking sheet (for cooling rice)
  • Small bowls (for prepped ingredients)
  • 1 Garlic press (optional)
  • 1 Large pot (for cooking rice if needed)

Ingredients

  • 4 cups cooked brown rice cooled (ideally day-old)
  • 1 block extra-firm tofu cubed
  • 2 carrots diced
  • 1 cup frozen peas
  • 1 cup corn
  • 2 cups chopped cabbage
  • 3 green onions sliced (whites and greens separated)
  • 4 garlic cloves minced
  • 1- inch ginger grated
  • 3 tbsps tamari sauce
  • 2 tbsps sesame oil
  • 1 tbsps rice vinegar
  • ¼ teaspoon white pepper

Instructions

  • Begin by pressing your block of extra-firm tofu. Place it between several layers of paper towels or a clean kitchen cloth and set a heavy flat object on top. Let it press for at least 30 minutes to release moisture.
    Pressing tofu block under a cast iron skillet on a wooden board to remove moisture before cooking.
  • While the tofu is pressing, ensure your rice is cold. If you're cooking rice fresh, spread it on a baking sheet after cooking and cooling, then refrigerate for at least 1 hour (though overnight is preferable).
    Cooked rice spread out on a baking sheet to cool for fried rice
  • Prepare all your vegetables: dice the carrots into small, uniform pieces about ¼-inch in size, chop the cabbage into thin strips, and slice the green onions diagonally, separating the white and green parts.
    Chopped carrots, peas, corn, cabbage, and seasonings on a cutting board ready for cooking.
  • Mince the garlic and grate the ginger. Measure out your frozen peas and corn - no need to thaw them.
  • Once the tofu is pressed, cut it into 1-inch cubes.
    Cutting firm tofu into cubes for frying.
  • Heat a large wok or skillet over high heat until it's very hot (smoking slightly). Add 1 tablespoon of sesame oil.
    Heating a wok until smoky for authentic stir-frying.
  • Add the tofu cubes to the hot wok, spreading them in a single layer. Let them cook undisturbed for 2-3 minutes until the bottom develops a golden crust.
  • Flip the tofu pieces and continue cooking until golden brown on all sides, about 8-10 minutes total. Remove from the wok and set aside.
    Tossing crispy tofu cubes in a hot wok for fried rice.
  • Return the wok to high heat and add the remaining sesame oil, followed by the white parts of the green onions, minced garlic, and grated ginger. Stir-fry for 30 seconds until fragrant.
  • Add the diced carrots, cabbage, peas, and corn. Stir-fry constantly for 4-5 minutes until vegetables are tender-crisp and vibrant in color.
    Stir-frying diced vegetables for vegan fried rice in a wok.
  • Break up the chilled rice with your hands to remove any clumps, then add it to the wok. Stir-fry with the vegetables for 2-3 minutes.
    Adding cooked rice into sautéed vegetables to make fried rice.
  • Pour in the tamari sauce and rice vinegar, then fold in the crispy tofu pieces. Continue stirring until everything is well combined and the rice starts to develop a slight crispiness around the edges.
  • Season with white pepper and give it a final toss. The rice should be heated through and have a golden color.
  • Garnish with the reserved green onion tops and serve hot.
    Steaming bowl of vegan fried rice with crispy tofu cubes, green peas, carrots, corn, and green onions, served in a black bowl with chopsticks on the side.

Notes

Expert Tips
  • Use cold, day-old rice for the best texture - freshly cooked rice contains too much moisture and will become mushy
  • Press tofu thoroughly to remove excess moisture, ensuring it crisps up nicely when fried
  • Cut all vegetables to similar sizes for even cooking
  • Keep your wok extremely hot throughout cooking to achieve "wok hei," the distinctive smoky flavor of properly fried rice
  • Don't overcrowd the wok - cook in batches if necessary to maintain high heat and prevent steaming
  • Have all ingredients prepped and ready before you start cooking, as the process moves quickly once you begin
  • Break up any clumps in your rice before adding it to the wok for even cooking
 
Elevate This Dish
Transform this classic vegan fried rice into something extraordinary with these professional techniques:
 
Pineapple Fried Rice Variation
Add 1 cup of fresh diced pineapple when stir-frying the vegetables, and include 1/2 teaspoon of curry powder with your seasonings. Serve in a hollowed-out pineapple half for an impressive presentation that balances the savory flavors with sweet tropical notes.
 
Kimchi Fried Rice Fusion
Incorporate 1 cup of chopped vegan kimchi and its juice when adding the rice to the wok. The fermented flavors add complexity and tanginess while introducing Korean elements to this Chinese-inspired dish. Top with thin strips of nori seaweed for an additional umami boost.
 
Cauliflower Rice Alternative
Replace half (or all) of the brown rice with 4 cups of riced cauliflower for a lighter, lower-carb option with additional nutrients. The cauliflower adds a delightful texture while absorbing all the savory flavors. Add an extra tablespoon of tamari and a teaspoon of toasted sesame seeds to enhance the flavor profile.
 
Serving & Pairing
This versatile vegan fried rice works beautifully as a main dish or as part of a larger Asian-inspired meal.
 
Serving Suggestions
  • Serve in a large bowl with chopsticks and a spoon for authentic enjoyment
  • Top with sriracha or chili oil for those who enjoy more heat
  • Garnish with additional toppings like crushed peanuts, toasted sesame seeds, or fresh cilantro
  • Present family-style in a large serving bowl for a communal dining experience
  • Pack into a bento box with steamed edamame for a balanced lunch
 
Beverage Pairings
  • Jasmine tea (hot or iced) for a traditional complement
  • Coconut water for a refreshing, tropical note
  • Cold beer, particularly Asian varieties like Singha or Tsingtao
  • Sparkling water with a squeeze of lime
  • Ginger kombucha for probiotic benefits and complementary flavors
 
Storage & Leftovers
This vegan fried rice keeps well and can be repurposed for quick meals over several days.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days
  • For reheating, stir-fry in a hot wok or skillet with a splash of water or oil to restore moisture and texture
  • Microwave reheating is convenient but may result in slightly softer texture - use 70% power and stir halfway through
  • Freeze portions in freezer-safe containers for up to 1 month
  • Revitalize leftover fried rice by wrapping in a tortilla with fresh greens for a fusion wrap
  • Add leftover fried rice to vegetable broth with extra veggies for a quick rice soup
 
Nutrition Information
  • Calories: 320 per serving
  • Protein: 12g per serving
  • Fiber: 6g per serving
  • Fat: 10g per serving (primarily from tofu and sesame oil)
  • Carbohydrates: 48g per serving
  • Iron: 3mg per serving (15% DV)
  • Vitamin A: 4000 IU per serving (80% DV from carrots)
  • Vitamin C: 25mg per serving (30% DV)
 
This vegan fried rice provides a well-balanced meal with protein from tofu, complex carbohydrates from brown rice, and a variety of vitamins and minerals from the colorful vegetables. For additional nutrition, consider adding leafy greens like spinach or bok choy in the last minute of cooking. To reduce the calorie content, use less oil and more vegetables. This dish is naturally vegan and can be made gluten-free by ensuring your tamari sauce is certified gluten-free.
Calories: 320kcal
Cost: $12
Course: Main Course
Cuisine: Chinese
Keyword: Asian fusion vegan cuisine, Brown rice stir-fry, Budget-friendly vegan cooking, Chinese-inspired vegan meal, Crispy tofu technique, Meal prep friendly rice, One-pan vegetable rice, Plant protein dinner, Plant-based Asian dish, Tofu fried rice, Vegan fried rice recipe, Vegetable stir-fry