Crispy Tofu Triangles with Fried Rice


Stay healthy with these crispy tofu triangles with fried rice for dinner. You won't lose flavor in this tofu recipe from Aviva Goldfarb of The Six O'Clock Scramble. See the full post at Kitchen Explorers.

Total time: 30 Minutes

Yield: 6 servings


  • 1 1/2 cups dry white or quick-cooking brown rice
  • 16 ounces extra-firm tofu packed in water drained
  • 6 Tbsp. reduced-sodium soy sauce divided
  • 2 Tbsp. pure maple syrup or honey
  • 1 Tbsp. sesame oil
  • 2 teaspoons rice vinegar
  • 1/4 teaspoon ground ginger
  • 5 scallions green parts only, thinly sliced, divided
  • 2 Tbsp. peanut or vegetable oil
  • 1 egg beaten
  • 1 cup peas or finely diced carrots (optional)
  • 1/4 – 1/2 tsp. black pepper


  1. Cook the rice according to the package directions.  Meanwhile, cut the tofu lengthwise from end to end (like cutting a deck of cards), making 3 even slices.  Wrap those slices in a clean dish towel to absorb any excess water.
  2. First, make the tofu: Combine 2 Tbsp. soy sauce, the maple syrup or honey, sesame oil, vinegar and ginger in the bottom of a flat baking dish that’s large enough to hold the tofu in a single layer.  Cut the tofu slices in half, then diagonally again into triangles.  Add them to the dish with the marinade and flip them several times to coat them with the sauce.
  3. Heat a large nonstick skillet over medium heat.  Transfer the tofu and marinade to the skillet.  Cook it, flipping occasionally, until the tofu is nicely browned on both sides, about 10 – 12 minutes.  Transfer it to a serving plate and sprinkle it with 2 sliced scallions.
  4. Then, prepare the fried rice:  When the rice is 5 minutes from done, heat the peanut or vegetable oil in a large skillet.  Fry the egg in the oil, chopping it as it cooks, until it is well done.  Add 3 sliced scallions, peas or carrots (optional) and stir-fry them with the egg for 1 minute.  Add 3 cups cooked rice, 4 Tbsp. soy sauce and the pepper and toss it thoroughly.  Serve it immediately with the tofu.
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