77 minutes•Easy•Serves 4
Classic Tofu Fried Rice (4 servings)
By @chef1
A flavorful and hearty tofu fried rice recipe with crispy tofu, peas, cucumber, and a savory soy-ginger-garlic sauce. Perfect for a quick and satisfying meal.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●4 cups cooked rice
- ●1 block extra-firm tofu, pressed
- ●4 tablespoons soy sauce
- ●2 teaspoons ginger, minced
- ●4 cloves garlic, minced
- ●1 English cucumber, diced
- ●1 cup petite peas
- ●2 tablespoons vegetable oil
- ●2 eggs, lightly beaten
- ●to taste Salt
- ●to taste pepper
- ●optional sesame seeds
- ●optional chopped green onions
Instructions
- 1Press the tofu to remove excess water. Cube it and season with salt and pepper.
- 2Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Fry the tofu until golden brown and crispy on all sides. Remove from the skillet and set aside.
- 3If using eggs, add the beaten eggs to the skillet and cook, stirring constantly, until scrambled. Remove from the skillet and set aside.
- 4Add the remaining 1 tablespoon of oil to the skillet. Add the minced ginger and garlic. Sauté for about 30 seconds until fragrant.
- 5Add the cooked rice and peas to the skillet. Stir well to combine. Break up any clumps of rice.
- 6Pour the soy sauce over the rice and stir well to coat evenly.
- 7Add the cooked tofu, scrambled eggs (if using), and diced cucumber to the skillet. Stir gently to combine all ingredients.
- 8Taste and adjust seasoning with more soy sauce, salt, or pepper as needed. Garnish with sesame seeds or chopped green onions, if desired.
Recipe details
- Cuisine
- Chinese
- Category
- Main course
- Preparation
- 53 minutes
- Cooking
- 20 minutes
Estimated total: 77 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Setup kitchen and gather ingredients: 5 min planning allowance (setup)
- Mince ginger and garlic, dice cucumber, chop green onions: 10 min planning allowance (vegetable_prep)
- Lightly beat eggs: 3 min planning allowance (mix)
- Press tofu: 5 min planning allowance (simple_prep)
- Cube tofu: 5 min planning allowance (simple_prep)
- Season tofu with salt and pepper: 3 min planning allowance (mix)
- Heat 1 tablespoon oil in skillet: 3 min planning allowance (pan_preheat)
- Fry tofu until golden brown and crispy: 8 min planning allowance (sear_batch)
- Remove tofu from skillet and set aside: 2 min planning allowance (transfer)
- Scramble eggs: 8 min planning allowance (saute)
- Remove scrambled eggs from skillet and set aside: 2 min planning allowance (transfer)
- Add remaining 1 tablespoon oil to skillet: 2 min planning allowance (transfer)
- Add cooked rice and peas to skillet: 2 min planning allowance (transfer)
- Stir rice and peas to combine and break clumps: 3 min planning allowance (mix)
- Pour soy sauce over rice: 2 min planning allowance (transfer)
- Stir soy sauce to coat evenly: 3 min planning allowance (mix)
- Add cooked tofu, scrambled eggs, and diced cucumber to skillet: 2 min planning allowance (transfer)
- Stir gently to combine all ingredients: 3 min planning allowance (mix)
- Taste and adjust seasoning: 3 min planning allowance (mix)
- Garnish with sesame seeds or chopped green onions: 2 min planning allowance (garnish)
- Assumed one batch
- Assumed eggs are used
- Assumed garnish is applied
- cooked rice: USDA cup portion weight
- extra-firm tofu, pressed: USDA block portion weight
- Assumed 1 block of firm tofu is 324g based on reference.
- soy sauce: USDA tbsp portion weight
- ginger, minced: USDA tsp portion weight
- garlic, minced: USDA clove portion weight
- English cucumber, diced: USDA cucumber (8-1/4") portion weight
- Assumed 1 English cucumber is equivalent to 1 large (8-1/4 inch) cucumber with peel.
- petite peas: USDA cup portion weight
- vegetable oil: USDA tablespoon portion weight
- Assumed soybean oil for generic vegetable oil.
- eggs, lightly beaten: USDA large portion weight
- Assumed 2 large eggs.
- Unweighed Salt: only documented zero nutrients included
- pepper: USDA tsp, ground portion weight
- pepper: Seasoning allowance: 1/4 tsp per 4 servings
- Pepper to taste, using 1/4 tsp for 4 servings.
- Excludes optional sesame seeds
- Excludes optional chopped green onions
- cooked rice: 744 g · USDA reference 168882
- extra-firm tofu, pressed: 324 g · USDA reference 172475
- soy sauce: 64 g · USDA reference 174277
- ginger, minced: 4 g · USDA reference 169231
- garlic, minced: 12 g · USDA reference 169230
- English cucumber, diced: 301 g · USDA reference 168409
- petite peas: 145 g · USDA reference 170419
- vegetable oil: 27.2 g · USDA reference 172370
- eggs, lightly beaten: 100 g · USDA reference 171287
- Salt: documented zero nutrients only · USDA reference 173468
- pepper: 0.57 g · USDA reference 170931
- sesame seeds: optional ingredient excluded
- chopped green onions: optional ingredient excluded
fried rice · tofu · peas · soy ginger
Estimated nutrition per serving
509 calories · 25.5 g protein · 65.8 g carbohydrate · 16.9 g fat
Source and basis: USDA FoodData Central SR Legacy (2018), ingredient-based calculation per serving. Standard USDA portion weights; all listed ingredient mass included before cooking losses. Excludes optional sesame seeds; Excludes optional chopped green onions Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind:
Monday
dinner
winter
Requested: 8 min
1 person