Teriyaki Tofu Fried Rice
Crispy pan-fried tofu tossed in a sticky teriyaki glaze, served over fluffy fried rice with a runny egg and a scattering of scallions. One skillet, 25 minutes, no fuss.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 18g
Ingredients
- 14 oz extra-firm tofu, pressed and cubed
- 3 cups cooked rice (or 2 cups day-old rice)
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 whole eggs
- ¾ cup frozen peas and carrots
- 2 tbsp scallions, chopped
Instructions
- 1
Heat 1 tbsp neutral oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Add tofu cubes and cook without stirring for 3 minutes until golden on the bottom side.
- 3
Stir and cook another 3 minutes until edges are crispy and light brown on all sides.
- 4
Push tofu to the side of the pan. Add 1 tbsp oil to the empty space, then add rice and vegetables.
- 5
Break up clumps and stir constantly for 3 minutes until rice is heated through and vegetables are hot.
- 6
Pour soy sauce and mirin over everything. Toss to coat evenly until the glaze coats the rice and tofu.
- 7
Make two wells in the rice, crack an egg into each, and cover the pan for 2 minutes until whites set.
- 8
Divide between bowls and top with scallions. Serve immediately while the yolk is still soft.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon or spatula
- cutting board
- knife
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