Crunchy Tofu With Fried Rice

Crunchy Tofu With Fried Rice

Elevate your dinner with Crunchy Tofu and Fried Rice – a delectable combination of crisp and aroma. This is the perfect harmony of textures and flavors in one dish.

Crunchy Tofu: The Star of the Show

Let’s begin with the star ingredient of our dish: tofu. Tofu, often referred to as “bean curd,” is a versatile and protein-rich food made from soybeans. The key to perfect crispy tofu lies in its preparation.

Pressing the Tofu: Start by pressing the tofu to remove excess water. This step ensures that the tofu will absorb the flavors of the marinade and become delightfully crispy and crunchy when baked.

Marinating the Tofu: Once the tofu is ready, create a flavorful marinade using chili avocado oil and soy sauce. Then add the cornstarch on the tofu cubes and mix them well, coating them thoroughly before placing them on a baking sheet.

Baking to Perfection: Bake the tofu in a preheated oven at 180°C until they turn a golden brown and achieve that satisfying crunch.

Fried Rice: The Versatile Companion

Now, let’s turn our attention to the fried rice, which serves as the perfect companion to the crunchy tofu.

Building Flavor: The base of the fried rice is formed by sautéing scallions and fried vegetables until they release their fragrant aromas.

Addition of eggs: Scrambled eggs play a significant role in elevating the fried rice’s texture and flavor. The eggs are cooked alongside the vegetables and rice, creating a delightful contrast of textures.

Savory Sauces: To tie all the elements together, add soy sauce, oyster sauce and sugar.

In conclusion, the Crunchy Tofu with Fried Rice is a dish that combines the comforting familiarity of fried rice with the crunch of golden-brown tofu. Bon appétit!

Crunchy Tofu With Fried Rice

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch
Servings 4 people


For tofu:

  • 360 g tofu
  • 1 tbsp chilli avocado oil you can use 1 tsp avocado oil and 1 tsp chilli oil, or just 1 tbsp avocado oil
  • 1 tbsp soy sauce
  • 2 tbsp cornstarch

For tofu sauce:

  • 2 tbsp water
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch
  • 2-3 cloves garlic
  • 1 tbsp ginger
  • 2 tbsp sunflower oil
  • 1 tbsp sesame seeds
  • 2 tbsp scallions only the green parts

For fried rice:

  • 200 g boiled rice, cooled
  • 200 g frozen peas and carrots
  • 3 eggs
  • 2 tsp salt
  • 2 tsp pepper
  • 1/2 leek
  • 3 tbsp sunflower oil
  • 1 tbsp sugar
  • 1 tbsp roasted sesame oil
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 3 tbsp scallions white and green parts


Preparing the tofu

  • Squeeze the excess liquid from the tofu with a tofu press or manually.
  • Cut the tofu into cubes and put in a mixing bowl.
  • Add avocado chilli oil, soy sauce and mix together. Add cornstarch and mix again so the tofu is perfectly coated.
  • Put the tofu pieces on a baking tray and bake in the 180°C oven for 20-25 mins or until golden brown and crispy.
  • Grate the ginger. Peel 3 cloves of garlic and crush with garlic press. Put these in a separate bowl or plate.
  • Take 100g of scallions and separate the white parts from the green parts. Cut them all.
  • In a separate bowl prepare the tofu sauce. Add water, soy sauce, sugar, rice vinegar, cornstarch and mix everything together.
  • Once the tofu is done cooking in the oven, take it out.
  • Heat up a pan with sunflower oil. Add ginger and garlic and cook for 3-4 minutes on high heat.
  • Pour the tofu sauce and simmer on medium heat until the sauce thickens.
  • Add the tofu and mix together.
  • Add sesame seeds and green parts of the scallions and mix together.

Preparing the rice

  • Cut half a leek and put in a mixing bowl together with frozen peas and carrots.
  • Prepare the eggs for the fried rice. Crack 3 eggs in a bowl. Season with salt and pepper and mix everything well.
  • Heat up a pan with sunflower oil. Add white parts of the scallions and cook for 3-4 minutes.
  • Add frozen peas, carrots and leek and cook for 4 minutes.
  • Add the egg mixture and mix every 10 seconds until the egg cooks.
  • Add the boiled cooled rice, oyster sauce, soy sauce, sugar, roasted sesame oil and mix everything well.
  • Cook for 2 more minutes and turn off the heat. Add the rest of the scallions and mix together.
Keyword dinner, lunch, rice, tofu, vegetarian

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