Chili Crisp Fried Tofu Rice

Name: Chili Crisp Fried Tofu Rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 tablespoon(s) light oil ((such as canola or vegetable)); 1 yellow onion (chopped); 3 clove(s) garlic (minced or pressed); 1 block(s) (14 oz/ 400g) extra-firm tofu (pressed and cut into 1-inch cubes); salt & pepper (to taste); 4 cup(s) cooked rice ((preferably cold, leftover rice for best texture)); 2 - 3 tablespoon(s) chili crisp ((adjust to heat preference)); 2 tablespoon(s) soy sauce ((gluten-free if preferred)); 1 ½ cup(s) frozen shelled edamame; 2 green onions (thinly sliced)

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Chili Crisp Fried Tofu Rice

Fast, fiery, and full of texture, this chili crisp fried rice combines golden tofu chunks, tender edamame, and chewy rice with the irresistible crunch and heat of chili crisp. It’s a 20-minute dinner that’s satisfying, protein-packed, and easy to whip up on a weeknight.

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Prep Time5

Cook Time15

Total Time20

Meal Type: Dinner

Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Nut-Free, Oil-Free, Seasonal (Cold Weather)

Tool: Stove

Ingredient: Beans, Rice, Tofu

Servings: 4

Ingredients

1 tablespoon(s) light oil (such as canola or vegetable)
1 yellow onion chopped
3 clove(s) garlic minced or pressed
1 block(s) (14 oz/ 400g) extra-firm tofu pressed and cut into 1-inch cubes
salt & pepper to taste
4 cup(s) cooked rice (preferably cold, leftover rice for best texture)
2 - 3 tablespoon(s) chili crisp (adjust to heat preference)
2 tablespoon(s) soy sauce (gluten-free if preferred)
1 ½ cup(s) frozen shelled edamame
2 green onions thinly sliced

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Instructions

Cook the aromatics: Heat the oil in a large wok or skillet over high heat. Add the onion and cook 1–2 minutes, then stir in garlic and cook 30 seconds until fragrant.
Crisp the tofu: Add the tofu, salt, and pepper. Stir-fry for 2–3 minutes until golden on the edges.
Add the rice and seasoning: Stir in the rice, chili crisp, and soy sauce. Cook for 3–4 minutes, stirring occasionally, until the rice is hot and lightly browned in spots.
Add the edamame: Mix in the edamame and cook for another 2–3 minutes until heated through.
Finish: Remove from heat and toss in the green onions. Serve hot, with extra chili crisp oil on the side for those who want more spice. Optionally top with some sesame seeds or roasted peanuts and serve with a green on the side such as steamed broccoli.

Notes

Oil-free option: Instead of oil, stir-fry the onion and tofu in a splash of vegetable broth or water. Replace chili crisp oil with your favorite hot sauce such as Sriracha or make your own by blending chili flakes with soy sauce and a touch of vinegar.

Best texture tip: Use cold, day-old rice. Freshly cooked rice tends to get mushy in stir-fries. If you only have fresh rice, spread it on a tray and refrigerate for 30 minutes to dry it out a bit.

Customize it: Swap edamame for frozen peas, corn, or mixed veggies.

Make it a meal prep star: Keeps well in the fridge for up to 4 days. Reheat in a skillet with a splash of water or extra tamari to revive it.

Nutrition

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