Ginger Tofu Fried Rice

Ginger Tofu Fried Rice

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 2 servings 1x
  • Category: Main Course
  • Method: Stir Fry
  • Cuisine: Asian


This vegetarian fried rice incorporates tofu and ginger with some crisp veggies for a tasty “meatless Monday” meal!



  • 1 12-ounce package extra-firm tofu, drained and cut into 1” cubes
  • 3/4 cup brown rice
  • 1 1/2 cups water
  • 1/4 cup tamari soy sauce
  • 2 tablespoons rice vinegar
  • 3 tablespoons sesame oil, divided
  • 1 teaspoon ground ginger
  • 1/2 teaspoon sugar
  • 1 garlic clove, minced
  • 1/2 cup vertically sliced onion
  • 2/3 cup frozen peas
  • 1/2 cup thinly sliced carrot,  about 1 large carrot
  • 1 egg, lightly beaten
  • 2 tablespoon thinly sliced green onion


  1. Preheat oven to 325 degrees. Place rice and water in a medium saucepan; bring to a boil. Cover and reduce heat, simmer for 35-40 minutes until rice is tender (check package directions for the ultimate cooking time as I’ve found it varies depending on the type of brown rice I’m using).
  2. While the rice is cooking, line a baking sheet with parchment paper; place tofu on a baking sheet and bake for 35 minutes.
  3. Combine soy, vinegar, 2 tbsp sesame oil, ginger, sugar and garlic in a small bowl; whisk together. Set aside.
  4. When both tofu and rice are done, heat 1 tbsp of sesame oil in a large skillet over medium-high heat. Add tofu, and cook for 4-5 minutes, browning on all sides. Add peas, onion and carrots, cook for 2 minutes. Add rice and egg, cook for 1 minute, stirring continually. Add tamari mixture and cook for 2 minutes. Serve immediately. Top each serving with 1 tbsp of green onion.


  • Serving Size: 1 bowl
  • Calories: 418

Keywords: stir fry, easy weeknight meal