Tofu and Vegetable Stir-Fried Rice

Name: Tofu and Vegetable Stir-Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 14 oz (400 g) extra-firm tofu, pressed, cut into ½-inch (1.25 cm) cubes; 3 cups (450 g) cooked jasmine or long-grain white rice, chilled, day-old, refrigerated, broken into individual grains; 1½ cups (150 g) fresh snap peas, trimmed, halved lengthwise; 2 medium carrots, peeled, cut into ¼-inch (0.5 cm) dice; 3 garlic cloves, minced; 1 tablespoon (6 g) fresh ginger, minced; 3 tablespoon (45 ml) soy sauce; 1 tablespoon (15 ml) dark sesame oil; 2 tablespoon (30 ml) neutral oil (vegetable, canola, or peanut); ¼ teaspoon (½ g) white pepper; 2 scallions (green onions), sliced thin, white and light green parts separated from dark green tops; 1 tablespoon (9 g) sesame seeds (white or black), toasted (optional but recommended) (optional)

From the MyKitchenBank Kitchen

A vibrant stir-fried rice loaded with crispy-edged tofu, snap peas, carrots, and fresh garlic finished with sesame oil and soy sauce. Day-old rice stays separate and fluffy while vegetables stay tender-crisp. This one-pan vegetarian meal comes together in under 20 minutes of active cooking.

Prep: 15 min
Cook: 15 min
Total: 30 min
Makes: 4 servings (about 1.5 cups each)

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Ingredients

4 servings

14 oz (400 g) extra-firm tofu, pressed, cut into ½-inch (1.25 cm) cubes
3 cups (450 g) cooked jasmine or long-grain white rice, chilled, day-old, refrigerated, broken into individual grains
1½ cups (150 g) fresh snap peas, trimmed, halved lengthwise
2 medium carrots, peeled, cut into ¼-inch (0.5 cm) dice
3 garlic cloves, minced
1 tablespoon (6 g) fresh ginger, minced
3 tablespoon (45 ml) soy sauce
1 tablespoon (15 ml) dark sesame oil
2 tablespoon (30 ml) neutral oil (vegetable, canola, or peanut)
¼ teaspoon (0.5 g) white pepper
2 scallions (green onions), sliced thin, white and light green parts separated from dark green tops
1 tablespoon (9 g) sesame seeds (white or black), toasted (optional but recommended) (optional)

Equipment (5)

Large wok or 12-inch (30 cm) skillet with a lid
Cutting board
Sharp knife
Paper towels
Small bowl for soy sauce mixture

Steps

Before you start

Use cold cooked rice (preferably made the day before and refrigerated so grains stay separate)
Press the tofu to remove excess moisture (wrap in paper towels and weight for 10 minutes)
Have all ingredients prepped and within arm's reach of the stove before you start cooking

1
Toast sesame seeds
- If using them, place sesame seeds in a small dry skillet over medium heat.
- Shake the pan occasionally for 2–3 minutes until fragrant and lightly golden.
- Transfer to a small plate and set aside.
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Ready when: Seeds are fragrant and light golden
Tip: Watch carefully—they can burn quickly. If you skip this, sprinkle them raw over the finished dish.
2
Sear the tofu
- Heat 1 tablespoon (15 ml) of the neutral oil in a large wok or 12-inch (30 cm) skillet over medium-high heat until shimmering.
- Add the tofu cubes in a single layer and let them sit for 2–3 minutes without stirring.
- Shake the pan and cook for another 2–3 minutes until golden brown on at least two sides.
- Transfer to a plate; set aside.
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Ready when: Tofu is golden brown on multiple sides and slightly crispy
Tip: Don't stir too early—you want the tofu to develop a light golden crust. Pressed tofu releases less moisture and browns better.
3
Cook aromatic base
- Add the remaining 1 tablespoon (15 ml) neutral oil to the wok.
- When it shimmers, add the minced garlic and ginger.
- Stir constantly for 30 seconds until fragrant.
- Be careful not to let them burn.
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Ready when: Garlic and ginger are fragrant and lightly colored
Tip: Don't walk away—garlic burns easily and will taste bitter. The whole step takes less than a minute.
4
Add harder vegetables first
- Add the diced carrots and snap peas to the wok.
- Stir-fry over medium-high heat for 3–4 minutes, stirring frequently, until the carrots are just starting to soften and the snap peas are bright green.
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Ready when: Snap peas are bright green and tender-crisp; carrots are softening but still have a slight bite
Tip: Don't overcook—vegetables should remain slightly firm so they stay crisp and colorful in the finished rice.
5
Break up and add the rice
- Push the vegetables to the side of the wok.
- Add the chilled, broken-up cooked rice to the cleared space.
- Stir and break up any clumps with the back of a spoon or rice paddle, mixing the vegetables throughout.
- Cook for 2–3 minutes, stirring frequently, until the rice is heated through and the grains are separate.
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Ready when: All rice grains are heated through and separate; no clumps remain
Tip: Cold, day-old rice breaks apart easily and won't clump. Fresh warm rice will stick together; always chill it first.
6
Season and finish
- Return the seared tofu to the wok.
- Pour the soy sauce and sesame oil over the rice.
- Add the white pepper.
- Toss everything together with a spoon or spatula for 1–2 minutes, distributing the seasonings evenly and heating the tofu through.
- Taste and adjust soy sauce if needed.
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Ready when: Everything is evenly coated with sauce, tofu is heated through, and all ingredients are well combined
Tip: Taste before serving—you may want a splash more sesame oil or soy sauce depending on the salt level of your rice.
7
Plate and garnish
- Divide the stir-fried rice among four bowls or plates.
- Scatter the scallion whites and light green parts over the top, and sprinkle with the dark green scallion tops.
- If using them, top with toasted sesame seeds.
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Tip: Use the scallion greens as a fresh, bright garnish—they add flavor without cooking down.

Good to know

Tips

Pressing the tofu is key—wrap it in clean paper towels and set a heavy plate or book on top for 10 minutes. This removes excess moisture so the tofu browns instead of steaming.
Day-old refrigerated rice is essential. Fresh, warm rice is too moist and will clump no matter how hard you stir. Cook the rice the day before or chill it thoroughly.
Stir-frying happens fast—have every ingredient prepped and within reach before you turn on the heat. This is a great dish for mise en place.
Sesame oil is potent, so add it at the end rather than during cooking. A tablespoon goes a long way and its flavor deepens the more it sits.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium-high heat for 2–3 minutes, stirring often and adding a splash of water if the rice seems dry. Do not freeze—the texture of the rice and vegetables degrades significantly. Best eaten fresh.

Substitutions

extra-firm tofu → Tempeh or chickpeas. Cut tempeh into ½-inch cubes and sear it the same way. For chickpeas, use 1½ cups (250 g) canned (drained and dried) or cooked, and toss them in at the rice step instead of searing separately.
fresh snap peas → Broccoli florets, green beans, or bok choy. Keep pieces bite-sized. Broccoli and green beans need the same 3–4 minutes of cooking; bok choy cooks faster, so add it in the last 1–2 minutes.
neutral oil (vegetable, canola, or peanut) → Peanut oil or coconut oil. Peanut oil adds a subtle nuttiness that complements the sesame. Coconut oil works but will impart its own flavor.
soy sauce → Tamari (gluten-free) or coconut aminos. Tamari is a great 1:1 swap. Coconut aminos is slightly sweeter and less salty, so start with 2 tablespoons and taste before adding more.