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Tofu Mushroom Fried Rice

Here's a super quick and easy vegan Mushroom Tofu Fried Rice that your family is gonna love!  When you have tofu on hand, whip up this amazing comfort side or main dish for a delicious healthy, protein loaded fried rice that's totally worth the effort!  Plus we added in some mushroom love!
Prep Time20 mins
Cook Time30 mins
Course: Main Course, Side Dish
Cuisine: Asian
Diet: Vegan, Vegetarian
Keyword: Fried Rice, healthy vegan recipe, mushroom, protein, tofu, vegetable
Servings: 4 Servings

Ingredients

Tofu Mushroom Fried Rice

  • 1 block extra-firm tofu
  • 1 cup brown rice or rice of choice
  • 4 cloves garlic minced
  • 2 - 4 cups fresh mushrooms of choice chopped
  • 1 cup chopped green onion
  • 1/2 cup peas
  • 1/2 cup carrots chopped

Sauce

Instructions

  • Once the tofu is pressed, cut it into cubes and eat oil in a large skillet or wok over medium-high heat. Once hot, check to make sure tofu sizzles when you add it to the pan. Cook, stirring frequently, for about 10 minutes. It’s done when all sides of the tofu cubes are golden.
  • While the tofu is cooking, make your rice of choice according to the instructions provided and set aside.
  • Prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more soy sauce, peanut butter, brown sugar and chili garlic sauce for heat. Make the sauce and add it to the tofu, add it directly to the sauce and marinate for 5 minutes, stirring occasionally. Set aside.
  • Sauté your mushrooms by heating olive oil in a large, wide skillet over medium heat. Add mushrooms and spread into one layer. Cook, without moving, until browned on one side, 3 to 5 minutes. Stir then cook another 3 to 5 minutes or until mostly golden brown on all sides. Season to taste with salt and black pepper, and remove from pan to a bowl.
  • To the still hot pan add garlic, green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally.
  • Add cooked rice and veggies to the tofu/sauce combo and cook over medium-high heat for 3-4 minutes, stirring frequently.
  • Serve with some chopped fresh green onions, crushed, salty roasted peanuts or cashews if desired. Add sriracha or garlic chili sauce for more heat if you’re one of those that need a burst of hotness! For more saltiness, add some extra soy sauce.
  • Leftovers keep well in the refrigerator for 3-4 days, though best when fresh. Reheat in a skillet over medium heat or in the microwave. This dish takes about 30 minutes overall and it’s a wonderful way to get some protein and can be modified easily with other veggies.

Notes

Pressing Tofu:
This dish does require a little prep ahead of time with the tofu, but it’s really easy to prepare. It starts with using using extra-firm tofu. Before cooking tofu you need to press it. Take the tofu out of the package and drain off the water. Place a towel or thick paper towel on a flat surface like a cutting board or a dish. Place the tofu on top and fold the towel or paper towel over the top of the tofu. Place something heavy on top, such as a stack of plates or a heavy iron skillet. Pressing it for 10-15 minutes is long enough. However, for extra flavorful tofu, 20 minutes is better. The more you press it, the more marinade it will absorb. Don’t exceed 20 minutes as it may dry out.
Rice Options:
We love brown rice, but you can use any type. Some may require more time to cook, so keep that in mind. There are lots of 5 minute prep or already made rices that you can pop in the microwave with no prep at all.