This Veggie Fried Rice with Sesame Ginger Tofu is the kind of meal that hits every note—crunchy, savory, fresh, and deeply satisfying. It’s a weeknight favorite that turns leftover rice and simple vegetables into something crave-worthy. The tofu, baked in a fragrant sesame-ginger sauce, adds a protein-packed, golden-brown bite that brings everything together. You can easily mix and match your favorite veggies or toss in what’s in your fridge, making it a versatile go-to for busy days. It’s quick, colorful, and full of umami flavor—comfort food that still feels light and nourishing.
There’s something so comforting about a bowl of fried rice — the sizzle of vegetables hitting the pan, the aroma of garlic and ginger filling the kitchen, and the golden bits of rice soaking up all that flavor. This version keeps it fresh and vibrant with plenty of colorful veggies and delicious baked tofu tossed in a sesame-ginger glaze.
The tofu is the star here. It adds that satisfying chew and a punch of savory depth to balance the lightness of the vegetables. The rice ties it all together, soaking up every bit of flavor from the sesame and soy, with just enough crisp edges to make each bite addictive.
It’s a meal that feels like comfort food but leaves you energized — quick enough for a weeknight dinner, yet special enough for a slow Sunday lunch. It’s endlessly adaptable and always delicious.
Ingredient Notes for Veggie Fried Rice with Sesame Ginger Tofu
Brown Rice: Using day-old or well-cooled rice is key — it keeps the grains separate and gives your fried rice that perfect, slightly chewy texture. Brown rice adds a nutty flavor and extra fiber, but you can substitute jasmine or basmati rice if you prefer something lighter.
Carrots: Carrots bring a subtle sweetness and a nice crunch. Dice them small so they cook quickly and evenly in the pan.
Onion: A classic base ingredient that adds depth and savoriness. Yellow or white onions both work well here — just make sure they’re finely chopped to blend seamlessly into the rice.
Broccoli: Broccoli adds color, texture, and plenty of nutrients. Chop the florets small so they cook through without losing their bright green color.
Cabbage: Cabbage gives a light, slightly sweet crunch that balances the heartier vegetables. Purple cabbage add vibrant color to the dish.
Snow Peas: These add a lovely crisp snap and a hint of freshness. They don’t need to cook long so add towards the end.
Green Onions: Green onions (scallions) add a mild onion flavor and a pop of color. Stir some into the rice while cooking, and save a few for garnish.
Spinach: Spinach wilts beautifully into the rice, adding extra greens and a soft, earthy note. Baby spinach works best, but regular spinach is fine too — just remove any tough stems.
Garlic: Adds warmth and depth to the flavor base. Be sure not to burn it — a quick sauté until fragrant is all you need.
Ginger: Fresh ginger brings brightness and a little spice that ties all the flavors together. It’s especially complementary to the sesame-ginger tofu — don’t skip it!
Sesame Ginger Tofu: This tofu is the heart of the dish, infused with the bold, aromatic flavors of sesame, soy, and fresh ginger. The marinade strikes that perfect balance of savory, sweet, and tangy, with a hint of warmth from the ginger and depth from toasted sesame oil. Once baked, the tofu develops a deliciously chewy texture that soaks up the sauce beautifully. It’s simple, protein-rich, and adds a satisfying contrast to the freshness of the vegetables and rice.
Preparation Notes
- Start with the rice. Cold, day-old rice is your best friend for fried rice — it fries up beautifully without clumping. If you’re cooking rice fresh, spread it out on a baking sheet to cool before using. The drier the grains, the better the texture.
- Press and prep your tofu. Pressing the tofu for at least 15–20 minutes helps remove excess moisture, allowing it to crisp up nicely. Once pressed, cut it into cubes and cover with sesame. Bake, or air-fry until golden and slightly caramelized.
- Get your veggies ready before you start cooking. Fried rice moves quickly once you begin stir-frying, so have everything chopped and within reach. Cut the vegetables into small, uniform pieces to ensure even cooking and that perfect mix of textures in every bite.
- Use high heat. A hot pan or wok gives fried rice that slightly smoky, toasty flavor known as wok hei. Don’t overcrowd the pan — cook in batches if needed so the vegetables and rice can sear rather than steam.
- Finish with the tofu and fresh greens. Toss in the cooked tofu and chopped spinach right at the end so the greens just wilt. A drizzle of sesame oil, soy sauce and a sprinkle of green onions tie it all together.
Veggie Fried Rice with Sesame Ginger Tofu
Course: DinnerDifficulty: Medium4
servings30
minutes35
minutesIngredients
1 1/2 cups cooked and cooled brown rice
2 carrots, finely chopped
1 medium onion, finely chopped
1 cup of broccoli florets, chopped small
1 cup shredded cabbage
Handful of fresh snow peas
3 green onions, diced
1 cup fresh spinach, chopped
2 garlic cloves, minced
1 thumb-sized piece of garlic, minced or grated
1-2 tsp avocado oil
1-2 tsp sesame oil
1-2 tsp soy sauce or tamari
- Sesame Ginger Tofu
1 lime, juiced
2 garlic cloves, minced
1 thumb-sized piece of ginger, grated
2 tbsp soy sauce (or tamari)
1 tbsp miso
1 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp maple syrup
1-2 tsp chili garlic sauce
Directions
- Make the Sesame Ginger Tofu*
- Preheat oven to 400 degrees.
- Press tofu. Cut into strips or cubes as desired.
- Combine the marinade ingredients in a blender cup and blend well.
- Place tofu in an oven-safe dish and pour 3/4 of the marinade evenly over tofu.
- Bake for 35 minutes, flipping halfway through. Remove from oven.
- Pour the remaining marinade over the tofu and allow to cool slightly.
- While the tofu is baking, begin making the fried rice mixture.
- Add 1 tsp avocado oil to a large cast-iron skillet and heat to medium-high.
- Add carrots and onions and cook for 1-2 minutes. Add the broccoli and cook for another 3-4 minutes. Add the cabbage and snow peas and cook for another 2-3 minutes. Add salt and pepper and stir. Transfer veggies to a large bowl.
- Add 1 tsp sesame oil along with garlic and ginger. Stir until the garlic and ginger become fragrant, less than a minute, and add the brown rice. Stir well and spread the rice in a single layer over the bottom of the cast-iron skillet. Stir occasionally until the rice begins to turn golden, about 3-5 minutes.
- Add in the spinach and green onions and stir. Now add back in the cooked veggies. Stir and turn off the heat.
- Add the soy or tamari sauce and an additional 1 tsp of sesame oil if desired.
- Serve with red pepper flakes or sriracha, if desired.
Notes
- *Air fryer method: Place marinated tofu cubes or strips in the air fryer. Cook at 400 degrees for 6-8 minutes. Remove tofu and place in a bowl. Pour the remaining marinade over the tofu and allow to cool slightly.
