Vegan Crispy Rice

Transform dinner with this delightfully flavorful Vegan Crispy Rice—a plant-based take on the classic crispy rice dish, packed with texture and umami. This quick and easy recipe combines perfectly crisped jasmine rice with golden, pan-fried tofu cubes coated in cornstarch for a crunchy exterior. A colorful medley of sautéed veggies, including red bell peppers, carrots, and peas, infuses freshness and vibrancy, while a savory-sweet sauce made with soy sauce, rice vinegar, and agave nectar ties it all together. Finished with fragrant garlic, ginger, and fresh cilantro, this dish hits all the right notes. Ready in just 35 minutes, it’s ideal for meal prep, weeknight dinners, or anytime you crave a comforting, vegan-friendly feast. Serve as a standalone meal or with your favorite side dish for a wholesome dining experience!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 cups cooked jasmine rice
• 1 block (around 14 oz) tofu
• 2 tablespoons cornstarch
• 2 tablespoons sesame oil
• 3 tablespoons soy sauce, low-sodium
• 2 tablespoons rice vinegar
• 1 tablespoon agave nectar
• 2 stalks green onions, sliced
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 medium red bell pepper, diced
• 1 medium carrot, julienned
• 1 cup frozen peas
• 1 tablespoon water
• 2 tablespoons cilantro, chopped

Directions

Step 1

Press the tofu block to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15 minutes.

Step 2

Once pressed, cut the tofu into small cubes and toss them with cornstarch until coated evenly.

Step 3

Heat 1 tablespoon of sesame oil in a large, non-stick skillet over medium-high heat. Add tofu cubes in a single layer and cook for 5-7 minutes, turning occasionally, until crispy and golden. Remove from skillet and set aside.

Step 4

In the same skillet, add another tablespoon of sesame oil. Add the minced garlic and ginger, cooking for about 1 minute until fragrant.

Step 5

Add diced red bell pepper and julienned carrot to the skillet, sautéing for 3-4 minutes until they begin to soften.

Step 6

Stir in the frozen peas and cook for another 2 minutes.

Step 7

Add the cooked rice to the skillet, spreading it out evenly. Increase the heat to medium-high and let it cook without stirring for 3 minutes to allow it to become crispy.

Step 8

In a small bowl, mix together soy sauce, rice vinegar, agave nectar, and 1 tablespoon of water. Pour this sauce over the rice and vegetables, stirring to combine and scraping any crispy bits from the bottom of the skillet.

Step 9

Return the crispy tofu cubes to the skillet and gently stir to coat them in the sauce.

Step 10

Garnish with sliced green onions and chopped cilantro before serving.

Nutrition Facts

Serving size	(1516.2g)

Amount per serving	% Daily Value*
Calories	1946.0

Total Fat 62.6g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 11.7g
Cholesterol 0mg	0%
Sodium 1627.0mg	0%
Total Carbohydrate 256.5g	0%
Dietary Fiber 24.9g	0%
Total Sugars 34.6g
Protein 92.4g	0%

Vitamin D 0IU	0%
Calcium 1555.1mg	0%
Iron 26.5mg	0%
Potassium 2395.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.8%

Protein: 18.9%

Carbs: 52.4%