Chile Crisp Fried Rice With Tofu and Edamame Recipe
This Chile Crisp Fried Rice with Tofu and Edamame is a vibrant and flavorful plant-based dish that combines crispy tofu, tender edamame, and leftover rice tossed in a spicy, crunchy chile crisp sauce. It’s a quick and satisfying skillet-fried meal perfect for weeknight dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
Base Ingredients
- 2 tablespoons neutral oil (such as canola or vegetable oil)
- 1 yellow onion, diced into 1/2-inch pieces
- 1 (14- to16-ounce) package extra-firm tofu, drained and crumbled into 1-inch chunks
- 5 to 6 cups cooked leftover white or brown rice (any variety)
- 2 cups/8 ounces frozen shelled edamame
- 2 scallions, thinly sliced
Seasonings and Sauces
- Kosher salt (such as Diamond Crystal), to taste
- White or black pepper, to taste
- 2 to 3 tablespoons store-bought or homemade chile crisp, plus more to serve
- 2 tablespoons soy sauce or tamari
Instructions
- Heat the Oil and Sauté Onion: Heat a wok or large cast-iron skillet over high heat. Add 2 tablespoons of neutral oil and the diced onion. Stir-fry for 1 to 2 minutes, or until the onion is slightly softened.
- Cook Tofu: Add the crumbled tofu to the pan along with 1/2 teaspoon kosher salt and season with white or black pepper. Toss occasionally and cook for 2 to 3 minutes or until the tofu edges turn golden brown.
- Add Rice, Chile Crisp, and Soy Sauce: Incorporate the cooked rice, chile crisp, and soy sauce. Stir well to break up any clumps of rice, tossing constantly until the rice softens and is heated through, about 3 to 4 minutes.
- Toss in Edamame: Add the frozen shelled edamame to the skillet, stirring and tossing for 2 to 3 minutes until the edamame is heated through and the rice develops golden spots.
- Finish with Scallions and Serve: Turn off the heat and add the thinly sliced scallions. Toss to combine everything evenly. Serve the fried rice topped with additional chile crisp for extra heat and texture.
Notes
- Use day-old leftover rice that has been chilled for the best texture and to prevent clumping.
- Press the tofu before cooking to remove excess moisture for crisper results.
- Adjust the amount of chile crisp to suit your preferred spice level.
- For a gluten-free version, use tamari instead of soy sauce.
- Leftover fried rice can be stored in an airtight container in the fridge for up to 3 days.
Keywords: fried rice, tofu, edamame, chile crisp, vegan, quick dinner, Asian cuisine, spicy, plant-based
