Description
A light and satisfying gluten-free tofu fried rice packed with plant-based protein, crispy tofu, and colorful vegetables.
Ingredients
Scale
- 8 oz firm tofu, drained and cubed
- 3 cups cooked cold rice
- 2 tablespoons olive oil or avocado oil
- 1 small onion, finely diced
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 garlic cloves, minced
- 3 tablespoons gluten-free soy sauce (tamari)
- 1 teaspoon gluten-free sesame oil
- ½ teaspoon black pepper
- ¼ teaspoon turmeric (optional for color)
- 2 green onions, sliced
- Salt as needed
Instructions
- Pat tofu dry and season lightly with salt and pepper. Heat 1 tablespoon oil in a skillet and pan-fry tofu cubes for 4–5 minutes until golden on most sides. Remove and set aside.
- Add remaining oil, then sauté onion for 2 minutes. Add mixed vegetables and garlic and cook for 1 minute.
- Add cold rice and break up any clumps. Pour in tamari, sesame oil, black pepper, and turmeric if using. Stir well.
- Return the crispy tofu to the skillet and toss everything together for 2–3 minutes until hot and lightly toasted.
- Add sliced green onions and serve warm.
Notes
Press tofu for 5–10 minutes for extra crispiness. Cold rice gives the best fried rice texture. Add spinach or cabbage for more vegetables. Tamari guarantees full gluten-free flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg