Tofu and Broccoli Fried Rice
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 5tablespoons neutral oil, such as safflower or canola oil
- 2tablespoons minced garlic
- 2teaspoons minced fresh ginger
- ⅓cup low-sodium soy sauce
- 2tablespoons turbinado or granulated sugar
- 1(14-to-16-ounce) package firm tofu, drained and cut into ½-inch cubes
- Kosher salt and black pepper
- ¼cup chopped cilantro
- ½cup finely chopped yellow onion
- 1large carrot, peeled and thinly sliced into rounds
- 8ounces broccoli, cut into 1-inch florets and stems thinly sliced (3 heaping cups)
- 4cups cooked and cooled long grain white rice, preferably day-old
- 1jalapeño or serrano chile, thinly sliced
- ½cup thawed frozen peas
- 4large eggs, beaten
- ½cup thinly sliced scallions
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1181 calories; 33 grams fat; 5 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 12 grams polyunsaturated fat; 179 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 43 grams protein; 1232 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a 12-inch nonstick skillet, heat 1 tablespoon of oil over medium. Add 1 tablespoon of the garlic and 1 teaspoon of the ginger, and stir until fragrant, 30 seconds. Add soy sauce, sugar and tofu, and season with salt and pepper. Cook, stirring occasionally, until sauce has been absorbed and tofu is nicely glazed, about 5 minutes. Stir in cilantro. Transfer tofu along with juices to a shallow plate.
- Step 2
In the same skillet, heat 2 tablespoons of oil over medium. Add onion and carrot, and season with salt and pepper. Cook, stirring occasionally, until softened, 3 minutes. Stir in remaining 1 tablespoon garlic and 1 teaspoon ginger until fragrant, 30 seconds. Add broccoli, season with salt and pepper, and cook, stirring occasionally, until broccoli is softened, about 3 minutes. Add rice, jalapeño and peas, and drizzle over 1 tablespoon of the oil. Season with salt and pepper, and cook, stirring occasionally, until well combined and rice is golden in spots, about 3 minutes.
- Step 3
Push rice mixture to one side of the skillet. To the empty side, add the remaining 1 tablespoon oil and eggs, and allow them to set a little before stirring. Cook until scrambled, 1 to 2 minutes. Stir egg into rice mixture, then stir in half of the scallions and half of the glazed tofu and any juices on the plate. Season with salt and pepper.
- Step 4
Divide the fried rice in bowls, and top each with some of the remaining glazed tofu. Garnish with the remaining scallions.
Private Notes
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Cooking Notes
London
It also tastes completely fine without the sugar.
KJM
I used sesame oil too, ideal. Having so often overcooked stir fries I followed the cooking times precisely, and the results were fabulous, one of the best stir fry recipes ever. Do figure, however, on a hour of prep beforehand, and have your numerous bowls of ingredients handy right next to the stove.
A Biloon
I make this in a little sesame oil and use with left over Chinese food rice. Sprinkle with sesame seeds too. Easy on the soy, it gets salty fast.
Caroline
I made this today using cubed and roasted japanese sweet potato that I had leftover from yesterday instead of the tofu. I used only 1tbsp of sugar for the glaze since the potatoes were already sweet. Otherwise I followed the recipe pretty much exactly and it came out great! To the person who commented that it tastes great without the sugar - sure, but you need it for creating the sticky glaze on the tofu/sweet potato.
Julia
As others have noted, the times and servings are way off. This takes about 3x as long to cook as it says (you don't soften carrots and broccoli in 3 minutes). And it's a huge quantity; definitely more than 4 servings. But you want to know whether it's good or not -- it is!
Sue
I find adding straight sugar to stir-fries unpleasantly brash, but a small splash of mirin or pineapple juice adds some roundness and aroma without tasting overtly sweet.
Michelle
I veganized this with Just Egg. Delicious.
Tracy
In place of rice, we used quinoa. We also replaced 1 of the 5 tablespoons of oil with sesame oil, used 2 eggs instead of 4, and eliminated the sugar. It turned out delicious, and we will make it again.
Lara
Made it this weekend and followed the recipe to a T. Heads up, use a big ol' pot - this makes SO MUCH FOOD. (I used a 12" cast iron skillet and stirring was a challenge by the end.)
Lynne
Delicious but NOT minimum prep. This comes together quickly AFTER a lot of chopping and prepping.
GW
Made tonight. From scratch - including making the rice - it was 2 hours. Despite that, the subtleties were almost worth it. Not just another stir-fry. Some interesting layers, mostly from the tofu. I might make it again, but only with help. Everyone raved.
Meg
Substituted 2 tblsp. Trader Joe’s crunchy chili onion oil for the jalapeño & came out very tasty!
Berk
There's no way all that food fits into my 12-inch pan, so I used my wok. Also, not that quick - requiring good mise en place ahead of time. But, having said that, really good - especially the glazed tofu. We drizzled on top with Nik Sharma's Indo-Sichuan sauce but chili crisp or Sriracha would have done fine. Will go on our rotation whenever we have a lot of veggies that we need to use with leftover rice.
GW
Sugar was absolutely essential for us.
Chris
25 min in a parallel universe perhaps. Is it 25 min with a team of helpers or does fresh ginger and crushed garlic tubs of store bought ginger and garlic? Prep is 30 min at a sprint!
Valerie
Very good. I used brown rice, which somewhat resists getting as crispy as processed rice but gives a nutty, moist flavor. Instead of sugar, used mirin. Pressed and then marinated tofu in the soy sauce & mirin mixture, and then dusted it lightly with cornstarch to crisp it up. It's not a star dish but it's tasty and substantial, and my other two family members ate two big servings of it each, so what looked like a lot of food ended up being an empty wok.
Lisa D.
Very good and fresh. I baked the tofu to make it crispy and add it on top afterward. Yum!
meech
Second time making. Good recipe, prep is time consuming. Needs sesame oil at end. More ginger. More cilantro. Chili crisp. Doesn’t have enough sauce. Tofu is salty if regular soy sauce is used.
elle
A good mise en place helps this “come together quickly.” Added shredded cabbage and subbed chili crisp for the jalepeno. Could not have used anything smaller than my 3.5 qt Dutch oven. Served with scallion pancakes for a delicious dinner. Will absolutely make again.
condiment queen
Versatile and tasty use of leftover fried rice. Makes a LOT. Use a bigger pan.
mfc
This was fantastic. I only have a 10 inch pan so I cut the recipe in half. It’s only me and my daughter. She hates peas so I used edamame, which adds some protein. This will definitely become a regular on the list! I didn’t even think the prep was all that bad.
ajg
This is a delicious canvas to make your own. No eggs here, used cabbage and chili sauce instead of a fresh jalapeño; added a touch of sesame oil, and some extra ginger, because we like it, and more soy sauce instead of salt. But definitely will make again. Cooks in a flash but there is a lot of prep. Have started making extra rice in rice cooker and freezing portions for dinners just like this.
Corey
An excellent recipe, a softer change in flavour from typical sautées. For those struggling with cooking times I suggest cutting the veggies thinner & making sure your wok is very hot, it will cook in the time given. Also: added more veggies & used 2 cups of rice, proportions were still excellent.
Snukums
I used a bit of sesame oil and teriyaki sauce at the end to give the rice a little color Abd flavor. I always follow recipes to the T, the first time I make them and it turned out delicious and beautiful.
QUAASAM
Very nice. Easy will do it again. Reduce sugar to 1 tablespoon.
Laura
Add more soy sauce at the end of the cooking process.
Megan
This was delicious and I will be making this again. Many are mentioning the huge portion size, but there’s just two adults and a baby in our house and we ate the majority of this for dinner. Maybe just a lunch portion remaining. Chose to not add salt to taste whenever it was mentioned in the recipe and it still came out sufficiently salty with just the soy glaze/juices.
Pilots CAN cook
Underwhelmed by this recipe. Just okay. Not something I’d cook again.
Emily
Used frozen carrot & celery leftover from another dish in place of the carrot & broccoli. Swapped in about half sesame oil for canola oil. Added way more soy sauce and also rice vinegar at the end. Used a mix of brown and white rice. Lots of lime juice and peanuts added before serving, along with sriracha, is totally needed. Makes 6 portions not 4. Ratios of veggies/egg/tofu/rice were perfect, will follow again.
Eva
This is just an okay fried rice recipe. Needs a good amount of doctoring up; recommend checking more standard fried rice recipes and then just adjusting ingredients to palate.
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