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Crispy Tofu Bang Bang Fried Rice

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This Bang Bang Fried Rice with Crispy Tofu is a vibrant dish that combines spicy, sweet, and savory flavors with fluffy rice and crispy tofu. It’s a quick and satisfying meal perfect for busy weeknights.

Ingredients

Scale
  • For the Crispy Tofu:
  • 14 oz (400 g) firm tofu, pressed and drained
  • 1/4 cup cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 2 tbsp vegetable oil (for frying)
  • For the Bang Bang Sauce:
  • 1/2 cup mayonnaise (or vegan mayo)
  • 1/4 cup sweet chili sauce
  • 1 tbsp sriracha (adjust to taste)
  • 1 tsp lemon juice
  • 1/2 tsp garlic powder
  • For the Fried Rice:
  • 2 cups cooked jasmine rice (preferably day-old)
  • 2 tbsp vegetable oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup mixed vegetables (peas, carrots, bell peppers)
  • 2 green onions, sliced
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • Salt and pepper to taste
  • Optional: Sesame seeds and additional green onions for garnish

Instructions

  1. Start by preparing the crispy tofu. Cut the pressed tofu into bite-sized cubes, and in a medium bowl, toss it with cornstarch, salt, black pepper, garlic powder, and smoked paprika. Ensure each piece is evenly coated for maximum crispiness. Set aside for about 10 minutes.
  2. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, carefully add the tofu cubes. Fry for about 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Keep an eye on them to prevent burning; the edges should be crispy while the center remains tender.
  3. While the tofu is frying, prepare the Bang Bang sauce. In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 tablespoon sriracha, 1 teaspoon lemon juice, and 1/2 teaspoon garlic powder until smooth. Adjust the sriracha to your preferred spice level. Set aside.
  4. Once the tofu is done, transfer it to a paper towel-lined plate to drain excess oil. In the same skillet, add 2 tablespoons of vegetable oil and heat over medium heat. Add the diced onion and sauté for about 3 minutes until translucent and fragrant.
  5. Next, add the minced garlic and mixed vegetables to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still vibrant. Be careful not to overcook; they should retain some crunch.
  6. Now, add the day-old jasmine rice to the skillet, using a spatula to break up any clumps. Drizzle with 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Stir everything together, cooking for another 3-5 minutes until the rice is heated through and well mixed with the vegetables.
  7. Finally, fold in the crispy tofu and sliced green onions. Taste and adjust seasoning with salt and pepper if needed. Cook for an additional 1-2 minutes until everything is heated through and combined. Serve immediately, drizzled with the Bang Bang sauce and garnished with sesame seeds and additional green onions if desired.

Nutrition

Keywords: Ensure your tofu is well-pressed to remove as much moisture as possible. Use a non-stick skillet or well-seasoned wok to prevent the rice from sticking. For the best flavor, use day-old rice.

Find it online: https://crumella.com/crispy-tofu-bang-bang-fried-rice-delight/