Crispy Tofu Fried Rice with Broccoli, Sweet Corn and Green Onion

Vegan tofu fried rice with cornstarch-crisped tofu, nutty brown rice, broccoli, sweet corn and peas, tossed with garlic, ginger and soy. Ready in about 30 minutes.

VeganHigh ProteinHigh FiberIron-RichCalcium-RichLow SugarContains GlutenMeal Prep
Prep
10 min
Cook
21 min
Serves
4
Crispy Tofu Fried Rice with Broccoli, Sweet Corn and Green Onion — Vegan tofu fried rice with cornstarch-crisped tofu, nutty brown rice, broccoli, sweet corn and peas, tossed with
Illustration generated by AI · SDXL

Crispy Tofu Fried Rice with Broccoli, Sweet Corn and Green Onion is a vegan lunch recipe made with extra-firm tofu, soy sauce, cornstarch. It takes 31 minutes of hands-on time, serves 4, and each serving has 592 calories, 28 g of protein and 9 g of fiber.

Cubes of tofu tossed in soy sauce and a light coat of cornstarch brown in the pan first, then come out so they stay crisp while the rice cooks. Cold, day-old brown rice is what makes the dish work: its drier grains separate and toast against the hot pan instead of steaming into a clump. Pour the soy sauce around the edges of the pan instead of over the rice so it sizzles and caramelizes a little, and add the sesame oil at the very end so its flavor stays fresh.

Ingredients

4 servings

Crispy tofu

Fried rice

To serve

Kit: large nonstick or cast-iron skillet (12-inch) or wok, lid for the skillet, clean kitchen towels or paper towels

Cook mode · Crispy Tofu Fried Rice with Broccoli, Sweet Corn and Green Onion

Tips

  • Freshly cooked rice will turn mushy. If that's all you have, spread it on a sheet pan and refrigerate it uncovered for 30–60 minutes to dry out the surface.
  • Cool leftover rice quickly and refrigerate it within an hour of cooking. When you fry it, heat it until it is steaming hot all the way through.
  • Don't crowd the tofu. If your pan is smaller than 12 inches, fry it in two batches so it browns instead of steaming.
  • Nonstick or well-seasoned cast iron keeps the cornstarch coating on the tofu instead of stuck to the pan.

Swap ideas

Tamari (labeled gluten-free) instead of soy sauce
Makes the dish gluten-free, with a slightly richer, less salty flavor.
Day-old white jasmine rice instead of brown rice
Lighter, softer, more takeout-style grains. Cut the soy sauce by about 1/2 tbsp, since white rice absorbs less.
Diced carrot or red bell pepper instead of the broccoli
Sweeter and more colorful. Carrot needs a minute or two longer to soften than broccoli.
Crumbled tofu scrambled with a pinch of turmeric instead of crispy cubes
Tastes more like egg fried rice and saves about 5 minutes, but you lose the crunch.

The numbers

592kcal per serving

Protein27.9 g
56% DV
Fiber9.1 g
33% DV
Carbs72.2 g
26% DV
Fat24 g
31% DV
Everything else · 4 servings per recipe
Saturated fat
3 g 15%
Sugars
3.7 g
Sodium
948 mg 41%
Potassium
784 mg 17%
Calcium
736 mg 57%
Iron
5.2 mg 29%
Vitamin C
51 mg 57%
Vitamin B12
0 µg 0%

% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.

Sources: Tofu, raw, firm, prepared with calcium sulfate, Soy sauce made from soy and wheat (shoyu), Cornstarch, Oil, canola, Broccoli, raw, Beverages, water, tap, drinking, Onions, spring or scallions (includes tops and bulb), raw, Garlic, raw, Ginger root, raw, Rice, brown, long-grain, cooked (Includes foods for USDA's Food Distribution Program), Corn, sweet, yellow, frozen, kernels cut off cob, unprepared (Includes foods for USDA's Food Distribution Program), Peas, green, frozen, unprepared (Includes foods for USDA's Food Distribution Program), Spices, pepper, black, Oil, sesame, salad or cooking

Method

  1. Press the tofu cubes firmly between towels to soak up as much surface water as you can. In a bowl, toss them with 1 tbsp soy sauce until it is absorbed, then sprinkle over the cornstarch and toss gently until every cube has a thin, even coat with no dry powder left.

  2. Heat 2 tbsp neutral oil in a large skillet or wok over medium-high heat until it shimmers. Add the tofu in a single layer and leave it undisturbed for 3 minutes, then turn the cubes every 2 minutes or so until golden and crisp on most sides, 8–10 minutes total. Move the tofu to a plate.

  3. Add 1 tbsp oil to the same pan along with the broccoli and 2 tbsp water. Cover and steam for 2 minutes, until bright green and just tender when pierced with a knife. Uncover and cook until the water has evaporated, about 1 minute more.

  4. Push the broccoli to the side. Add the green onion whites, garlic and ginger to the cleared space and stir for 30–45 seconds, until fragrant but not browned.

  5. Add the cold rice, breaking up any clumps with your spatula, and spread it across the pan. Let it sit undisturbed for 1–2 minutes so the bottom layer toasts, then stir and spread it out again. Repeat until the rice is hot throughout and some grains are lightly crisp, 4–5 minutes.

  6. Stir in the corn and peas and cook until heated through and bright, about 2 minutes.

  7. Drizzle the 3 tbsp soy sauce around the hot edges of the pan so it sizzles, then toss everything to coat. Season with pepper. Return the crispy tofu, add the sesame oil and green onion greens, and toss for 30 seconds just to combine. Taste and add a splash more soy sauce if needed.

  8. Divide among bowls and top with sesame seeds and sriracha or chili crisp if you like. Serve right away while the tofu is still crisp.

Storage: Once cool, refrigerate in airtight containers for up to 4 days. The tofu softens during storage. For the best texture, reheat in a hot skillet with a little oil until steaming hot all the way through. You can also microwave it covered with a splash of water, stirring halfway. Not recommended for freezing, because the tofu turns spongy.

Questions

How much protein is in crispy tofu fried rice with broccoli, sweet corn and green onion?
Each of the 4 servings has 28 g of protein, 9 g of fiber and 592 calories, calculated from USDA FoodData Central values for every ingredient.
Is crispy tofu fried rice with broccoli, sweet corn and green onion vegan?
Yes. It contains no dairy, eggs, honey or other animal products.
How long does crispy tofu fried rice with broccoli, sweet corn and green onion take to make?
10 minutes of prep and 21 minutes of cooking, so 31 minutes of hands-on time.
Can you make crispy tofu fried rice with broccoli, sweet corn and green onion ahead?
Once cool, refrigerate in airtight containers for up to 4 days. The tofu softens during storage. For the best texture, reheat in a hot skillet with a little oil until steaming hot all the way through. You can also microwave it covered with a splash of water, stirring halfway. Not recommended for freezing, because the tofu turns spongy.
What can I substitute in crispy tofu fried rice with broccoli, sweet corn and green onion?
Tamari (labeled gluten-free) instead of soy sauce — makes the dish gluten-free, with a slightly richer, less salty flavor.. Day-old white jasmine rice instead of brown rice — lighter, softer, more takeout-style grains. cut the soy sauce by about 1/2 tbsp, since white rice absorbs less.. Diced carrot or red bell pepper instead of the broccoli — sweeter and more colorful. carrot needs a minute or two longer to soften than broccoli.. Crumbled tofu scrambled with a pinch of turmeric instead of crispy cubes — tastes more like egg fried rice and saves about 5 minutes, but you lose the crunch..
Does crispy tofu fried rice with broccoli, sweet corn and green onion contain gluten?
Yes — the ingredient list includes gluten. Check the labels on the products you buy if you're cooking for an allergy.

Nutrition is calculated from USDA data for every ingredient — how we work it out.

Published September 25, 2026 ·Chinese-American

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