This One-Pot Veggie Fried Rice with Tofu is a hearty, flavorful dish that’s packed with vibrant vegetables, protein-rich tofu, and savory seasonings. The rice is stir-fried to golden perfection, while the tofu adds a satisfying texture and a boost of plant-based protein. With a balance of fresh veggies and bold flavors, this dish is quick, easy, and perfect for a weeknight dinner or meal prep. It’s a wholesome, comforting classic made entirely vegan!
Ingredients
1 Block (14 oz) Firm Tofu, pressed and cubed
2 Tablespoons Cornstarch, (to coat tofu before cooking)
1/4 cup Neutral Oil or Coconut Oil, (divided)
Salt and Pepper, to taste for Tofu
3 Garlic Cloves, minced
1 tsp Fresh Ginger, grated
1 Small Onion, diced
2 cups Fresh Broccoli, cut into small pieces
1 cup Carrots, diced
1 cup Peas (fresh or frozen)
1/2 cup Corn Kernels, fresh or frozen
2 cups Cooked Brown Rice or White Rice (preferably day-old)
1/2 tsp Chili Flakes (optional)
Sesame Seeds for garnish (optional)
For the Sauce
6 Tablespoons Soy Sauce
2 Tablespoons Rice Vinegar
2 tsp Sesame Oil
2 Tablespoons Hoisin Sauce
Mix all ingredients in a bowl until fully combined, set aside.
Instructions
Add salt and pepper to the cubed tofu and toss the tofu in the cornstarch to completely coat. Cook the tofu in 2 tablespoon of oil in a large skillet or wok over medium heat until golden and crispy on all sides, about 5-7 minutes. Remove from the pan and set aside.
Add the remaining 2 tablespoons oil to the skillet. Sauté the garlic, ginger, and onion for 1-2 minutes until fragrant.
Add the broccoli, carrots (if using). Stir-fry for 3-4 minutes until tender but still crisp.
Stir in the corn, peas and cooked rice, breaking up any clumps in the rice, and mix well with the veggies.
Drizzle the sauce onto the vegetables and rice in the pot and stir until well combined. (You may not need to use all the sauce, add as much as you desire). Add the tofu and red pepper flakes, if using. Stir well to combine and cook for 2-3 minutes until heated through.
Top with sesame seeds. Serve hot!
Tip: if you have bell peppers or zucchini in the fridge use it as well. This recipe is about using up those veggies you have in the fridge. The sauce will make this dish come together deliciously.
I used frozen tofu, then unthawed and drained and pressed for a more meatier texture. Or you can buy extra firm tofu instead.
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