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Tofu, Veggie and Sesame Fried Rice

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Tofu, Veggie and Sesame Fried Rice

Tofu, Veggie and Sesame Fried Rice
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep 725 calories/serving


  • 3 tablespoons canola oil, divided
  • 1 1-pound block extra-firm tofu, weighted and drained, cut into 1/2-inch cubes
  • 2 tablespoons fresh minced ginger
  • 1 tablespoon minced garlic
  • 1 bunch scallions, thinly sliced, greens and whites divided, about 1 cup
  • 1 15-ounce can baby corn, drained and sliced into 1/2 inch rounds
  • 1 red bell pepper, seeded and diced, about 1 1/4 cup
  • 1 cup frozen edamame
  • 5 cups cooked jasmine rice
  • 1/3 cup soy sauce
  • 1 tablespoon toasted sesame oil
  • 1/4 cup lightly toasted sesame seeds, plus more for garnish


  • Heat 2 tablespoons oil in a wok or a very large nonstick sauté pan over high heat. Add tofu and cook until browned on all sides, about 4 minutes total. Remove tofu from pan and reserve. Add remaining 1 tablespoon oil, then add ginger, garlic and scallion whites and cook until fragrant but not browned, about 30 seconds.
  • Add baby corn, peppers and edamame and cook until peppers are slightly tender, 1-2 minutes. Add rice, soy sauce and sesame oil and stir well to combine, then cook until heated through, an additional 1-2 minutes. Add scallion greens, reserving some for garnish, and sesame seeds and stir to combine. Divide among 4 plates and top with additional scallion greens and sesame seeds.