Edamame & Toasted Sesame Fried Rice with Crispy Tofu

Weeknight fried rice gets a serious umami upgrade in this plant-based dinner. Day-old brown rice is stir-fried in a hot wok with savory shiitake mushrooms, sweet edamame, and plenty of scallions, then tossed with a mellow soy-sesame sauce that coats every grain in deep, toasty flavor. A drizzle of toasted sesame oil at the end ties it all together with that signature nutty aroma. Crowning the rice is golden, crispy pan-fried tofu — pressed and cornstarch-dusted for maximum crunch on the outside while staying soft within. Together, the rice and tofu make a complete, protein-packed vegan meal that comes together in about 35 minutes, making it perfect for busy weeknights when you still want something deeply satisfying. This recipe is naturally dairy-free, egg-free, and easily made gluten-free with tamari instead of soy sauce. It's a great way to use up leftover rice and veggies, and it reheats beautifully for next-day lunches.

Ingredients

• 14 ozextra-firm tofu, pressed and cubed
• 3 tbspcornstarch, divided
• 4 tbspNeutral oil, such as avocado or vegetable oil, divided
• 4 cupsCooked brown rice, day-old, cold
• 1 cupShelled edamame, thawed if frozen
• 1.5 cupsshiitake mushrooms, sliced
• 5 stalksscallions, sliced, white and green parts separated
• 3 clovesgarlic, minced
• 1 tbspfresh ginger, minced
• 3 tbspsoy sauce, or tamari for gluten-free
• 2 tbsptoasted sesame oil, divided
• 1 tbspmaple syrup
• 1 tbsprice vinegar
• 1 tbspToasted sesame seeds, for garnish
• to tastesalt
• to tasteblack pepper

Method

1. Press the tofu for at least 15 minutes to remove excess moisture, then cut into 3/4-inch cubes. 15:00
2. Toss the tofu cubes in a mixing bowl with 2 tablespoons of cornstarch until evenly coated.
3. Heat 2 tablespoons of neutral oil in a non-stick skillet over medium-high heat. Add the tofu in a single layer and fry, turning occasionally, until golden and crispy on all sides, about 8-10 minutes. Season with a pinch of salt and set aside. 10:00
4. While the tofu cooks, whisk together the soy sauce, 1 tablespoon sesame oil, maple syrup, and rice vinegar in a small bowl to make the sauce.
5. Heat the remaining 2 tablespoons of neutral oil in a wok or large skillet over high heat. Add the sliced shiitake mushrooms and cook, stirring, until softened and browned at the edges, about 4 minutes. 4:00
6. Add the scallion whites, garlic, and ginger to the wok and stir-fry until fragrant, about 1 minute. 1:00
7. Add the cold cooked rice to the wok, breaking up any clumps with the spatula, and stir-fry until heated through and lightly crisped in spots, about 5 minutes. 5:00
8. Stir in the edamame and the prepared sauce, tossing everything together until the rice is evenly coated and the edamame is heated through, about 2 minutes. 2:00
9. Remove from heat and drizzle in the remaining 1 tablespoon of toasted sesame oil. Season with black pepper to taste and toss once more.
10. Divide the fried rice among bowls, top with the crispy tofu, and garnish with the scallion greens and toasted sesame seeds before serving.