Vegan Tofu Fried Rice with Peanut Sauce

Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 4
Macros per serving: ~410 calories | 18g fat | 40g carbs | 21g protein

this recipe!

Crispy tofu. Creamy peanut sauce. Cozy comfort in a bowl.

This vegan tofu fried rice with peanut sauce hits all the right notes: savory, a little sweet, a little nutty, and super filling. The tofu gets golden and crispy, the veggies stay fresh and colorful, and the peanut sauce ties everything together. It’s the kind of meal that makes you pause and say, “Okay wow, this is actually amazing.”

I started making this when I was trying to eat more plant-based meals and didn’t want to feel like I was giving anything up. And let me tell you, after one bite of this creamy-saucy-crispy rice bowl, I never looked back.

Why I Love This Recipe

• Crispy tofu makes it extra satisfying
• The peanut sauce is addictively good
• You can load it up with whatever veggies you’ve got
• Leftovers are even better the next day
• It’s 100% plant-based and protein-packed

What You’ll Need

For the rice:

• 3 cups cold, cooked jasmine rice
• 2 tbsp neutral oil
• 2 cloves garlic, minced
• 1 small carrot, diced
• ½ cup frozen peas
• ½ red bell pepper, diced
• 3 scallions, chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil

For the tofu:

• 1 (14 oz) block firm tofu, pressed and cubed
• 1 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tbsp neutral oil

For the peanut sauce:

• 3 tbsp peanut butter (smooth)
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp maple syrup
• 1–2 tbsp hot water (to thin)
• Optional: pinch of chili flakes

Pro Tips

• Use pressed tofu to get it crispier and help it hold up in the stir-fry
• Cold rice works best—it doesn’t get mushy
• Dice veggies small so they cook quickly and evenly
• Make extra peanut sauce—you’ll want to drizzle it on everything
• Finish with fresh herbs or chopped peanuts for texture and flavor

Tools You’ll Need

• Nonstick skillet or wok
• Spatula
• Mixing bowls
• Small whisk or fork for peanut sauce
• Knife + cutting board

Substitutions and Variations

• Use almond or cashew butter instead of peanut butter
• Swap tofu for tempeh or soy curls
• Add greens like spinach or kale at the end
• Toss in some chopped pineapple for a sweet kick
• Use quinoa or cauliflower rice instead of jasmine rice

Make-Ahead Tips

• Press and cube tofu ahead of time
• Mix the peanut sauce and keep in fridge up to 5 days
• Use pre-chopped veggies to speed things up
• Cook and chill rice the day before for better texture

Instructions

STEP 1: Press and Season the Tofu

Press 1 block firm tofu for at least 15 minutes, then cut into cubes. Toss with 1 tbsp cornstarch and 1 tbsp soy sauce until evenly coated.

STEP 2: Cook the Tofu

Heat 1 tbsp oil in a skillet over medium-high. Add tofu cubes in a single layer and pan-fry until golden and crispy on all sides, about 6–8 minutes. Remove and set aside.

STEP 3: Sauté Garlic and Veggies

Add 2 tbsp oil to the pan. Sauté 2 cloves garlic for 30 seconds, then add 1 diced carrot, ½ cup frozen peas, and ½ diced red bell pepper. Stir-fry for 2–3 minutes.

STEP 4: Add Rice and Seasonings

Add 3 cups cold rice, breaking up any clumps. Stir in 1 tbsp soy sauce, 1 tsp sesame oil, and 3 chopped scallions. Cook for 3–4 minutes, stirring often.

STEP 5: Make the Peanut Sauce

In a bowl, whisk together 3 tbsp peanut butter, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp maple syrup, and 1–2 tbsp hot water until smooth and pourable.

STEP 6: Combine and Finish

STEP 7: Serve It Up

Spoon into bowls and top with crushed peanuts, more scallions, and a squeeze of lime if you like.

Leftovers + Storage

• Keeps in fridge for up to 4 days
• Reheat in a pan or microwave with a splash of water
• Store peanut sauce separately and add fresh if possible
• Freeze for up to 1 month (tofu may get a little soft but still tasty)

Why This Recipe Works (Quick Science)

• Cornstarch creates a crispy coating on the tofu that holds up in the stir-fry
• Cold rice fries better, staying fluffy and not sticky
• Peanut butter + acid + sweet = balanced flavor bomb
• Toasting the rice brings out nutty depth and better texture

Meal Plan Ideas

• Serve with a crunchy cucumber salad
• Add spring rolls or veggie dumplings on the side
• Use leftovers in lettuce wraps
• Pair with soup like miso or hot and sour
• Top with kimchi for contrast

Common Mistakes

• Skipping the tofu press—it’ll turn soggy instead of crispy
• Using warm rice—gets mushy fast
• Not stirring peanut sauce before serving—it can thicken up if it sits
• Overloading the pan—rice won’t fry properly

What to Serve With

• Pickled veggies
• Thai cucumber salad
• Miso soup
• Steamed dumplings
• Crispy spring rolls

FAQ

Q: Can I use natural peanut butter?
A: Yes! Just stir it well and add a little more hot water if it’s thick.

Q: Is this gluten-free?
A: Use gluten-free soy sauce or tamari and you’re good to go.

Q: Can I bake the tofu instead of frying it?
A: Yep! Bake at 400°F for 25–30 minutes, flipping halfway.

Q: Can I add spice?
A: Totally—add chili flakes, sriracha, or a spoon of gochujang.

Your new favorite weeknight dinner 👏

This Vegan Tofu Fried Rice with Peanut Sauce checks every box: easy, filling, loaded with flavor, and super flexible. Whether you’re plant-based or just tofu-curious, this one’s a must-try. Let me know how it turns out and how you made it your own!