Teriyaki Tofu Fried Rice
Crispy pan-fried tofu tossed in a sticky teriyaki glaze, served over fluffy fried rice with a runny egg and a scattering of scallions. One skillet, 25 minutes, no fuss.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Heat 1 tbsp neutral oil in a large skillet over medium-high until shimmering, about 1 minute.
Step 2
Add tofu cubes and cook without stirring for 3 minutes until golden on the bottom side.
Step 3
Stir and cook another 3 minutes until edges are crispy and light brown on all sides.
Step 4
Push tofu to the side of the pan. Add 1 tbsp oil to the empty space, then add rice and vegetables.
Step 5
Break up clumps and stir constantly for 3 minutes until rice is heated through and vegetables are hot.
Step 6
Pour soy sauce and mirin over everything. Toss to coat evenly until the glaze coats the rice and tofu.
Step 7
Make two wells in the rice, crack an egg into each, and cover the pan for 2 minutes until whites set.
Step 8
Divide between bowls and top with scallions. Serve immediately while the yolk is still soft.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon or spatula
- cutting board
- knife
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