Skip to main content

Tofu & Vegetable Fried Brown Rice

Tofu and Vegetable Stir Fry with Brown Rice

Easy vegetarian/vegan weeknight dinner with tofu, vegetables and brown rice.  

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 4 tablespoons light soy sauce
  • 1/2 teaspoon sriracha 
  • 2 tablespoon garlic, minced
  • 2 tablespoon ginger, minced
  • 8 oz firm tofu, cut into 1/2 inch cubes
  • 3 tablespoon canola oil
  • 2 cups shitake mushrooms, sliced
  • 1/2 tablespoon water
  • 4  green onions, cut on 1/4 inch bias 3/4 cup green and white
  • 1/4 cup snow peas, ends trimmed and blanched
  • 3/4 cup 2 inch julienned carrots, blanched
  • 3 cup cold cooked California medium grain brown rice
  • Garnish: 1 egg, chopped cilantro


1 In a small bowl, combine the soy sauce, sriracha, garlic, and ginger. Add the tofu and gently stir to coat. Cover with plastic wrap and refrigerate for at least 2 hours and up to 1 day. Drain and reserve marinade. Set aside.
2 Heat 2 Tbsp. canola oil in a wok over high heat until almost smoking. Add the drained tofu and cook, stirring often until browned, about 3 minutes.
3 Add the mushrooms and water and cook, stirring often until softened, about 3 minutes. Add the green onions, snow peas and carrots. Cook, stirring constantly, until the vegetables are tender, about 2 minutes. Transfer to a plate.
4 Heat the remaining 1 Tbsp. oil in the wok until almost smoking.
5 Add the rice and cook, stirring constantly until the grains are separate and lightly browned. Add the reserved marinade and stir to combine. Make a well in the center of the rice.
6 Add the eggs and cook until about halfway cooked, stirring occasionally. Stir into the rice, cooking until completely cooked, about 30 seconds.
7 Add the vegetables and cilantro and toss to combine. Serve immediately.

Source: California Rice Commission -