BBQ Tofu Fried Rice
This BBQ Tofu Fried Rice is better than take-out and the perfect Friday night dinner. Crispy tofu, veggies, leftover rice & BBQ sauce is the best mix!
Equipment
Ingredients
- 2 tablespoons oil I used avocado oil
- 1 block firm tofu drained, pressed & cubed
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 green onions diced, greens & whites separated
- 1/2 yellow onion diced
- 1/4 cup peas I used frozen
- 1/4 cup carrots diced
- 1/4 cup corn I used frozen
- 2 cloves garlic minced
- 2 cups leftover white rice see notes
- 1/3 cup BBQ sauce
Instructions
- Heat the oil in a skillet over medium heat. Add the tofu and dry seasonings. Gently toss to coat and spread in an even layer. Cook for 5-7 minutes, or until slightly crispy, gently tossing as needed.
- Remove the tofu from the skillet and place the skillet back on the stove. Add the whites of the green onion, yellow onion, peas, carrots, corn & garlic. Cook for 3 minutes, tossing frequently.
- Add in the leftover rice & BBQ sauce. Toss until heated through. Add the tofu back to the skillet and gently toss until combined.
- Remove from the heat, top with the remaining green onion and serve!
Video
Notes
- If you don't have leftover rice, you can make rice from scratch, spread it out on a baking sheet and place in the freezer for 20 minutes.
- This would also be great with vegan chicken! Just swap the tofu out for thawed, unseasoned vegan chicken.
- Bulk this up with extra veggies. Some ideas are broccoli, bok choy or spinach!
Nutrition
Calories: 326kcal | Carbohydrates: 41g | Protein: 14g | Fat: 12g