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Two white bowls with vegetable fried brown rice on a marble table

Fried Vegetable Brown Rice with Tofu

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  • Author:
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese
  • Diet: Vegan


This 20-minute vegan fried brown rice recipe uses tofu, plus whatever vegetables you have lingering in your fridge.


  • 7 ounces (half a standard package) extra firm tofu
  • 2 tablespoons neutral-tasting oil, like avocado, canola, or refined coconut
  • 2 cups finely chopped broccoli
  • 1 small onion, diced
  • 1 medium carrot, diced
  • 2 cups cooked short-grain brown rice, cold from the fridge
  • 1 cup frozen peas or edamame
  • 1 tablespoon toasted sesame oil
  • 2 medium garlic cloves, minced
  • 3 tablespoons soy sauce
  • Toasted sesame seeds and scallions, for garnishing


  1. Start by pressing the tofu. Place it on a plate, then top with another plate or cutting board and weigh it down with something heavy (like a jar), to squeeze out as much water as possible. Let stand for 15 to 30 minutes, periodically draining off the excess water.
  2. Meanwhile, heat the oil in a large non-stick skillet over medium-high heat. Add the broccoli, onion, and carrot, and cook, stirring occasionally, until the vegetables are starting to soften and brown, 5 to 7 minutes.
  3. Add the rice, peas, sesame oil, and garlic, and stir to combine. Cook for about 3 minutes, stirring once, until the rice is heated through and starting to get crispy.
  4. Meanwhile, using your fingers, crumble the tofu into small bits.
  5. Add the tofu to the skillet, along with the soy sauce. Stir to combine and continue to cook for about 1 minute more.
  6. Garnish with sesame seeds and scallions before serving.


  • Serving Size: 1/6 of the recipe
  • Calories: 355
  • Fat: 10.2 g
  • Carbohydrates: 57 g
  • Fiber: 5.1 g
  • Protein: 10 g