Turmeric tofu fried rice is golden from the pan down to the last grain. Cubes of tofu fry with cumin and coriander, then cold brown rice and peas hit the wok and everything gets a tamari finish.
Looking for the ultimate potluck hero? You’ve found it! This Turmeric Tofu Fried Rice is my absolute go-to for any gathering. It’s bursting with brilliant colors, comes together in a flash, and travels like a dream. The secret to that perfect, fluffy texture is non-negotiable: you must use cold, day-old rice! This ensures every grain stays separate and perfectly soaks up the incredible, fragrant spices. This isn’t just a side dish; it’s a vibrant, satisfying meal that will have everyone asking for the recipe.
Ingredients
• SERVES 4 TO 6
• 4 tablespoons oil
• 1 pound / 450g (15.9 oz) firm tofu, cut into ¾-inch cubes and patted very dry
• 1 red bell pepper, cored and cut into ½-inch dice
• 4 cups (960 ml) / 12 ounces sliced mushrooms
• 1½ teaspoons turmeric
• 2 teaspoons (10 ml / 0.3 fl oz) ground cumin
• 1½ teaspoons ground coriander
• ¼ teaspoon cayenne pepper
• ¼ teaspoon salt
• 4 to 5 cups (1200 ml) cold cooked brown rice
• 1½ cups frozen peas, thawed
• 2 tablespoons (30 ml / 1 fl oz) tamari or other soy sauce
Instructions
1. Heat 2 tablespoons (30 ml / 1 fl oz) of oil in a large skillet or wok over medium-high heat. Add the cubed tofu and fry, tossing often, until golden and crispy on all sides. Transfer to a platter and cover to keep warm.
2. Add the remaining 2 tablespoons (30 ml / 1 fl oz) of oil to the skillet. Once hot, add the red pepper and mushrooms. Sauté for 10 minutes, until the peppers are tender and the mushrooms are beautifully browned.
3. Add the turmeric, cumin, coriander, cayenne, and salt. Toss to coat the vegetables and cook for 1 minute until the spices are wonderfully fragrant.
4. Reduce the heat to medium and add the cold rice, thawed peas, and the reserved crispy tofu. Break up the rice and toss until well mixed. Drizzle with the tamari, toss again, and cook for 5 to 10 minutes, stirring often, until everything is piping hot. Serve immediately.
Nutritional Information
• Serves: 4-6
• Calories: Approx. 450 kcal per serving
• Protein: 18g
• Carbohydrates: 55g
• Fat: 18g
Pro Tips
• For the fluffiest result, always use cold, day-old cooked rice. If you’re in a pinch, spread freshly cooked rice on a baking sheet and chill it in the freezer until cold.
• For the best texture, press your tofu for at least 15 minutes before cubing and frying. This removes excess water and helps it get extra crispy.
• To keep the peas vibrant green, add them during the last minute of cooking. If making ahead, wait to add them until you reheat the dish.
• Don’t overcrowd the pan. If your skillet isn’t large enough, cook the tofu and vegetables in batches to ensure they brown properly instead of steaming.
FAQ
Q: Can I make this fried rice without tofu
A: Absolutely! For a different high-protein vegetarian option, you can substitute the tofu with an equal amount of tempeh, edamame, or scrambled eggs (if not vegan). Cook them separately and add them in at the end as you would with the tofu.
Q: How can I make this recipe soy-free
A: To make this a soy-free vegetarian fried rice, replace the tofu with chickpeas or a soy-free plant-based crumble. Instead of tamari or soy sauce, use coconut aminos for a similar savory, umami flavor.
Q: How do I store and reheat this tofu fried rice
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. For best results, reheat in a skillet over medium heat with a splash of water or oil until piping hot. This method helps revive the texture of the rice and tofu.
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Turmeric Tofu Fried Rice
Ingredients
Method
- Heat 2 tablespoons (30 ml / 1 fl oz) of oil in a large skillet or wok over medium-high heat.
- Add the cubed tofu and fry, tossing often, until golden and crispy on all sides.
- Transfer to a platter and cover to keep warm.
- Add the remaining 2 tablespoons (30 ml / 1 fl oz) of oil to the skillet.
- Once hot, add the red pepper and mushrooms.
- Sauté for 10 minutes, until the peppers are tender and the mushrooms are beautifully browned.
- Add the turmeric, cumin, coriander, cayenne, and salt.
- Toss to coat the vegetables and cook for 1 minute until the spices are wonderfully fragrant.
- Reduce the heat to medium and add the cold rice, thawed peas, and the reserved crispy tofu. Break up the rice and toss until well mixed.
- Drizzle with the tamari, toss again, and cook for 5 to 10 minutes, stirring often, until everything is piping hot.
- Serve immediately.
- Don't overcrowd the pan. If your skillet isn't large enough, cook the tofu and vegetables in batches to ensure they brown properly instead of steaming.
