| Level: | Easy |
| Total: | 45 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup plus 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- One 1-inch piece fresh ginger, peeled and grated
- 3 cups cooked or leftover rice
- One 16-ounce box firm tofu, drained and cut into small cubes
- 1 cup frozen mixed vegetables
- 1/4 cup sliced scallions
- Hot sauce, for serving (optional)
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Whisk together the soy sauce, sesame oil, garlic and ginger in a medium bowl until just combined. Set aside. Combine the rice, tofu and vegetables in a large bowl. Add the sauce and gently fold together with a rubber spatula until the rice is fully coated. Spread the mixture on the prepared baking sheet and cover with aluminum foil. Bake for 10 minutes. Remove the foil and bake until slightly browned, another 12 to 15 minutes. Garnish with the scallions and serve with hot sauce, if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 789 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 127 g |
| Dietary Fiber | 4 g |
| Sugar | 0 g |
| Protein | 31 g |
| Cholesterol | 0 mg |
| Sodium | 1384 mg |
Reviews
It was the best and healthiest tofu fried rice I’ve ever had.
This dish is really delicious and easy!! I marinaded the tofu in a sauce that Katie made in her “Shrimp and Veggie Cheat Sheet” recipe. YUM
Never had tofu…yum it’s a keeper
I have made this twice now and it is not an anomaly that it turned out phenomenal both times! It’s really the sauce, the leftover cold rice, and the technique that matters here. You can then use whatever veggies and protein you have around to make this. I threw in leftover chicken, frozen peas, fresh onions, and peppers, then followed the directions from there. Right out of the oven I tossed in microwaved scrambled eggs, and squeezed a lime over it and topped with onions and cilantro. Better than restaurant fried rice! Thanks Katie!
I omitted the tofu, and instead I added Jeff Mauro’s harissa shrimp. This fried rice is amazing.
So easy and flavorful. Did not use tofu but chicken as my protein. One time I cooked two eggs in microwave diced them up and baked it. First time used the parchment but it kept it soggy so next time I did not. Love this will make again.
Super easy and quick to put together with frozen veggies or even fresh steamed veggies! The fresh ginger is the kicker!
I love this recipe. I add to the recipe a scrambled egg and any left over roastery chicken. It’s so yummy!! I just wish they had the calorie and nutritional information.
I substituted fresh broccoli and shiitake for frozen with the tofu and added more heat. It’s a great weeknight meal!
Excellent. I used shredded chicken instead of tofu because I had it on hand. A great way to use up leftover rice and veggies.