Tofu Fried Rice

  • ajknightfan Posted: 03/03/10
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    This recipe solved 2 problems for me. 1 - I LOVE fried rice but ordering it out is too oily and expensive, and 2 - I have been wanting to put more tofu in my diet and this is a delicious way to do it. It's easy to tinker with the combination of soy/hoisin/sake to get it where you want it.

  • Runner3375 Posted: 11/30/08
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    I really enjoyed this recipe and would make it again! The flavor was delicious. It was an excellent way to use leftover rice as well :)

  • CorBean13 Posted: 05/13/09
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    This is one of my very favorite recipes. It is so satisfying and delicious when I'm craving chinese (which is often!).

  • Enzy04 Posted: 03/22/09
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    First time making anything like this, but am wanting to prepare substantial meals for my lunches at work. This is a great recipe and I would definitely use it again. What makes it so neat is that it is so versatile regarding any veggies you want to add. I put in chopped broccoli, mushrooms and long slices of red peppers....it is so pretty. I will need to take more to work with me tomorrow, as I know my co-workers will be wanting some! Hope you make this recipe....it is really nice & easy

  • JJ1916ohio Posted: 01/27/11
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    Good, quick, and easy - what more could you ask for? I used leftover already cooked brown rice that I had in my fridge. I was also making Steamed Vegetable Sui-Mai Dumplings (Cooking Light) so I used the leftover tofu and some of the leftover napa cabbage from that recipe in this fried rice. Instead of peas and carrots I used 1 cup of some frozen stir fry veggies I had on hand. I left out the eggs due to the calories and fat from the dumplings but I'm sure eggs would only make it better. Love this, I'll make it again.

  • No Longer Registered Posted: 09/01/11
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    I really enjoyed this. I omitted the tofu b/c I don't like it, was going to add chicken but wanted to try it w/out first b/c I have never had good luck making fried rice and didn't want to waste :/ I also didn't add ginger b/c I don't have any. I think this would be great with any kind of meat and any variation of veggies, it's a great base for customizing your own creation. I will definitely be making and customizing again :)

  • cookingblues Posted: 09/07/11
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    I am finishing off the last of the leftovers now, and YUM. I add some chili garlic sauce to my serving since I like it more spicy. However, I followed the recipe exactly as written and my husband really liked the flavor. It isn't written to press the tofu to get out the excess water, but I ALWAYS do this step. To do this, put it on a plate and top it with another plate and add a weight (large can, cast iron skillet, etc.). Weight it down for about 30 minutes or so, and pour off the excess water a couple of times. This helps the tofu get a bit crispier when it's cooked, and gets out the extra water. I had some leftover cooked rice when I made this recipe, and I used 4 cups to get the right serving amount. Hubby asked me to make this again, and wanted to try it with chicken and some bean sprouts. I agree this is a great base recipe that you can tweak to your families tastes!

  • angelapoole Posted: 09/04/11
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    I am 11 and think this recipe is amazing! We added some spring rolls on the side. Delicious.

  • Stellababe Posted: 01/23/12
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    Looks yummy! HERE'S A TIP FOR PREPARING AND COOKING TOFU: When Tofu is vacuumed packaged It becomes dehydrated and will fail to absorb much of the flavouring while cooking if not re-hydrated. Tofu Preparation: 1. Unwrap the tofu and place in a bowl of water for 30 minutes to re-hydrate. 2. I suggest breaking the Tofu over cutting, the texture is more springy when cooked. 3. Once the pieces are broken up, place the Tofu in a marinade. This could be a vegetable, chicken, beef, or mushroom stock. In this case, you can add a little extra of the Asian spices mentioned above. In a bowl, cover the Tofu in the marinade and cover the bowl with plastic wrap. Place in the refrigerator for 2 or more hours. 4. Use the Tofu as directed in the recipe. NOTE: For a more spongy "meaty" texture, before you place the Tofu in the marinade, fry the Tofu in 1 inch of hot oil until the Tofu is very lightly browned. Drain well, and transfer the Tofu to the marinade.

  • kyschubert Posted: 01/30/12
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    Ugh. Big disappointment.

  • TianaD Posted: 10/23/12
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    Super disappointing. First of all, the recipe calls for far too much rice. The recipe also did not call for seasoning or marinating the tofu, which made it pretty bland in the dish. The garlic, ginger, soy and hoisin were the only flavor boosters, and they weren't nearly sufficient enough, in my opinion. Neither I nor my husband were pleased with the taste of the final product. Will not be making this one again.

  • JulieRae97 Posted: 01/03/13
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    This was okay. It probably would have tasted better if I had cut the rice vinegar in half.

  • doreaj88 Posted: 08/28/12
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    Super yummy! I added a little chili garlic sauce for some spice and used two pouches of the microwave ready rice, but otherwise followed the recipe as is. Will definitely make a again!!

  • bklynrn Posted: 12/31/12
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    First of all if you ever fry rice, it needs to be cooked ahead and COLD. This makes a huge difference in how much of a sticky, starchy mess you have to clean afterwards. Try it! You will find it easier and tastier.

  • SpyceThyme Posted: 08/24/13
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    Forget the instant rice unless that's all you have or use. If you use it, prepare it a day ahead before stir frying. Freshly prepared rice doesn't work well for stir frying. Instead of using instant rice, use Israeli couscous or pearl couscous. It cooks quickly and does well when stir fried the same day. I use oyster sauce instead of hoisin sauce and only 1/4 teaspoon or less of sesame oil. I sometimes add a teaspoon or so of brown sugar to the sauce mixture. I don't like big pieces of tofu so after draining it, I chop into much smaller pieces and stir fry it for a couple of minutes. Also note that sake or rice wine is NOT the same thing as rice wine vinegar. I sometimes use Kikkoman Aji Mirin rice wine, it's with the soy sauce at the grocery store. Sake can be bought at some liquor stores. White wine or dry sherry can be used as a substitute. I prefer white wine over the sherry. If you like basil, toss about 6 leaves with the hot rice. It really transforms the dish.

  • promogal Posted: 10/30/13
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    Excellent! Great flavor. I used 1 cup uncooked rice & felt it was the right ratio as an entree. If you are using as a side-dish and want it to make "a lot" then 2 c. uncooked will work better.

  • Lizzie27 Posted: 02/20/14
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    Loved this! As my husband isn't a tofu fan, I first added rotisserie chicken which was just okay. Then I tried spicy turkey sausage and it was awesome!! Definitely an easy go to during the week!

  • itravel Posted: 09/05/13
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    This needs some tweaking but isn't that the fun? Should have read comments esp the one about rice wine vinegar not the same as sake and a good sub would be white wine or sherry. Thank you. I have to try this again NOT using vinegar. I also added chili sauce because otherwise it would be boring. I didn't use min rice rather I had left over basmati rice which was why I made this to use it up! I used leek instead of green onion but that really isn't much different so not important. The best thing I added was fresh cilantro when I served it and that along with hot sauce made this a recipe I would make again.

  • DJHIXSON411 Posted: 09/30/13
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    eggs is not vegetarian

  • AngieBruce Posted: 09/30/13
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    I loved this recipe and will be making it again! I subbed out the tofu and used lentils instead. They fit beautifully into this recipe and add a nice punch of protein and fiber. I also used brown rice instead of white. I think I will double the sauce next time for a little more flavor, but really enjoyed this one overall!

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