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5 from 1 vote

Vegan Fried Rice with Garlic Ginger Tofu

This vegetable fried rice recipe is going quickly become a favourite weeknight meal! Packed with tons of veggies and flavorful garlic ginger tofu, this tofu fried rice is a simple but delicious vegan dinner recipe idea that makes enough to feed a family and still have leftovers for lunch the next day!
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Main Course
Cuisine: Gluten-Free, Vegan
Keyword: fried rice with tofu recipe, vegan brown fried rice, vegan vegetable fried rice, vegetable fried rice recipe
Servings: 6
Calories: 392kcal
Author: Gwen Leron

Ingredients

Garlic Ginger Tofu

  • 1 350g (12oz) block of extra firm tofu, pressed
  • 2 tablespoons cornstarch
  • 1 teaspoon grated fresh ginger
  • 3 cloves garlic (pressed or minced)
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons oil

Fried Rice

  • 2 teaspoons grated fresh ginger
  • 3 cloves garlic (pressed or minced)
  • 2 tablespoons toasted sesame or regular oil
  • 1 large head of broccoli cut into florets (approximately 4 cups)
  • 1 small yellow onion, chopped
  • 4 carrots, peeled and thinly sliced
  • 8 white mushrooms, sliced
  • 1/4 cup low sodium tamari or soy sauce
  • 4 cups cooked brown rice (day old, refrigerated is best, see info above and below)

Instructions

Prepare the tofu:

  • Slice pressed block of tofu into bite-sized cubes and toss in a bowl, with cornstarch.
  • Whisk together the 1 teaspoon of grated ginger, 3 cloves of pressed or minced garlic, and 2 tablespoons of tamari or soy sauce. Set aside.
  • Heat a large metal or cast-iron skillet over medium heat.
  • Once the skillet is hot, add 2 tbsp of oil and swirl to coat.
  • Place all pieces of tofu in the pan and fry. Once golden brown on 1 side, flip all of the pieces so the other sides get golden brown, as well.
  • Once both sides are crispy and golden brown, remove any excess oil from the pan and add the ginger/garlic/soy mixture.
  • Mix around with a spoon until all tofu pieces are coated.
  • Remove tofu from skillet and place in a bowl. Set aside.

Prepare vegetables and rice:

  • Heat a large wok or skillet on medium-high heat.
  • Once it's hot, add 2 tbsp of oil and swirl to coat.
  • Add the 2 teaspoons of grated ginger and 3 cloves of mines or pressed garlic and fry for a minute.
  • Add the broccoli and carrots and stir fry for 2 minutes.
  • Add the onion and stir fry for another 2 minutes.
  • Add the carrots and mushrooms and cook for a few more minutes.
  • Add the cooked brown rice and mix so everything is evenly coated.
  • Add the 4 tbsp of tamari or soy sauce and stir.
  • Add the cooked tofu. Mix again to evenly distribute the tofu pieces.

Notes

  • Please read all of the helpful tips and FAQ above before making this recipe.
  • Leftover rice / day old rice that was refrigerated is best for this recipe so you end up with the best texture.
  • Use tamari instead of soy sauce if you need to keep this dish gluten free.
  • Leftovers will keep for up to 4 days in the refrigerator.
  • Recipe can be halved, if needed.
  • Nutrition info is based on 1 of 6 servings without any garnishes and using low sodium gluten-free tamari, toasted sesame oil for the vegetables/rice, and avocado oil for the tofu. Info is only to be used as a rough guide. Click to learn¬†how nutrition info is calculated on this website.

Nutrition

Calories: 392kcal | Carbohydrates: 51.6g | Protein: 15g | Fat: 14.9g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.2g | Sodium: 750mg | Potassium: 227.7mg | Fiber: 5.6g | Sugar: 3.7g | Vitamin A: 7127.3IU | Vitamin C: 28.7mg | Calcium: 74.6mg | Iron: 2.6mg