Anybody for fried rice perfection, with Tofu?.

Trust me, if you want to add some tofu to your diet, then don't miss making this recipe.

Two decades ago, when the first little neighbourhood Chinese restaurant emerged near our residential colony run by Indian, visiting that meant having our choices ready due to the massive crowds and queues.

My sisters and I always chose Fried Rice- perfectly seasoned, irresistibly delicious plus, that aroma was enough to fuel us to walk the distance;  we even didn't notice the bloating the next day.

Like all good things come with a short expiry date, that neighbourhood restaurant grew ambitiously big. It stretched its wings and flew farther away than our walkable distance to reach.

With no Computer/Internet/Google search around then, we sisters were left fond of recreating our favourite Fried Rice.

We collaborated with our taste buds, fond memories of every morsel, that lasting aroma and the joy of eating as a family of 6 people.

To begin with, we met disappointments several times. With each attempt, we only hoped we got closer.

We used all the vegetables that we remembered from that fried rice. We tried with freshly cooked rice, leftover rice, half-cooked rice. Sometimes we even directly cooked rice and vegetables together.

Despite all trials, relentless errors and endless talks, we never succeeded in recreating the restaurant version. Did we give up?

In the whole process, we picked up that our fried rice reached 75% perfection.

  • A day-old left-over rice worked perfectly.
  • Stir-frying vegetables ( like beans, peppers, cabbage, spring onion/baby corn/mushroom ) only to the point of crunch.
  • Adding grated ginger and grated garlic worked best.
  • freshly crushed black pepper and red chilli flakes brought the best flavour
  • Ghee rendered a great aroma to the stir-fried vegetables.
  • Chopsticks were not compulsory -as we didn't own any and Coke was not necessary.

After achieving our 75% standard, we began ambitiously experimenting with adding eggs, paneer and even chicken.

Our joy was endless as we started sharing our version of satisfaction with others in the neighbourhood.

Our version was better, minus the bloating.

Fast forward a few years from there, we learnt about 2 ingredients that we never used in our fried rice- one was Ajinomoto, the Chinese salt, and the other was the Soya Sauce.

As they say, whatever happens, happened. Ajinomoto is banned for good reasons and, we didn't quite do well with soya sauce in more copious amounts that got us bloating. And that has kept our version of fried rice accepted.

Recently, on Instagram, I got inspired by a recipe called Spam Fried Rice from and, I tweaked the recipe slightly and used marinated-baked Tofu instead of spam.

To my family, it was 100% perfection and oh boy, the joy! Here is the recipe.

tofu fried rice
Preparation Time: 15min
Cooking Time: 15 min
Total Time: 30 min

4 cups white basmati rice, cooked
3 tbsp ghee, use plant-based neutrally flavoured oil for vegan
1 tsp garlic, grated
1 tsp ginger, grated
1/4th cup green beans
1 bell pepper, diced lengthwise
2 mushrooms, Portobello preferably, diced lengthwise
2 tbsp green peas(optional)
1 bunch spring onions
1 shallot, chopped
10 baby corn, chopped into 1" bites
1/2 tsp turmeric powder
1 tbsp lemon juice
1 tsp black pepper, freshly crushed
1/2 tsp red chilli flakes
Himalayan salt, as per taste
1 tbsp mixed herbs
For marinating tofu
250gms Tofu, drain all water and cut into small cubes(follow the package instructions)
1 tbsp water
1 tsp cornflour or plain flour
1/4 tsp salt
1/2 tsp ghee or oil


1) Mix the water, salt and cornflour to make a smooth paste, add oil and then coat the tofu pieces and marinate for at least 10min.

2)Prepare and chop the other vegetables. Split the spring onions into white stem parts and green leafy parts and cut them separately.

3) Pre-heat the oven to 180degrees and place the tofu on a baking tray. Bake for about 5mins until a little crisp and brown. Turn the oven off but leave the tofu in the oven until ready to be used.

4) Bring a deep bottom skillet or a pan to medium-high heat, add ghee and once hot, toss in the shallots, then add the white stem part of the spring onions, garlic followed by the ginger. Saute them until fragrant.

5) Then include beans first, saute for 2 min high heat. Put the other vegetables along with the salt and turmeric, saute them evenly until just cooked and crunchy. Once the vegetables look even a bit cooked, stir in the rice and tofu. Fry it only to mix the vegetables and rice.

6) Sprinkle the lemon juice first, then add the red chilli flakes and the black pepper. Put the reserved green leafy bits from the spring onions. Give a good stir.

1) Be mindful about the amount of salt that you add if your cooked rice contains salt.

2) If you do not have cooked rice, start cooking the rice, then spread it on a large plate to cool quickly. Later put the rice in the fridge until it's ready to go into the fried rice.

3) Go generous on the vegetables. The more, the merrier.

4) Adding lemon juice lifts the flavours of the dish. You can even replace it with balsamic vinegar, hoisin sauce or dark soya sauce.

5) You can add leftover chicken or boiled eggs, or baked potatoes if tofu is not on your list.

6) You can even pan fry the tofu if you like, but baking tofu leaves them full and firm.


Sprinkle the herbs and serve with any side dish or plain yoghurt.


Please leave your comments and share a picture on Instagram at #lets_curry



  1. Perfectly fried fluffy and tasty!

  2. Wow! This looks absolutely delicious! I haven't tried cooking with tofu yet, but I think I need to! Thanks for sharing this!

    1. Laura, tofu is tough but with marination it works a charm.

  3. I absolutely love fried rice! So delicious, and so full of flavor. I never thought to have it with tofu, though. That's a great way to get tofu in an everyday meal - genius!

  4. Great job recreating your favorite fried rice. I love all the fun seasonings you added!

  5. This tofu fried rice looks incredible! Love all the flavors and textures here.

  6. Love tofu and this rice looks so good!

  7. I Love fried rice, but never had with tofu...thanks for the inspiration Hasin...looks delicious with all the spices in it. Thanks for sharing the recipe.

    1. I'm sure you will keep this recipe Juliana. Thanks.

  8. nice food. but i have a question how much protein in this food?

    1. Hi Vrishen, thanks for your visit. According to 100gms of tofu contains 8gms of protein. Hope this helps.

  9. Love your presentation, Hasin ! ☺️


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