Tofu and Broccoli Fried Rice Recipe (2024)

It also tastes completely fine without the sugar.

I used sesame oil too, ideal. Having so often overcooked stir fries I followed the cooking times precisely, and the results were fabulous, one of the best stir fry recipes ever. Do figure, however, on a hour of prep beforehand, and have your numerous bowls of ingredients handy right next to the stove.

I make this in a little sesame oil and use with left over Chinese food rice. Sprinkle with sesame seeds too. Easy on the soy, it gets salty fast.

I made this today using cubed and roasted japanese sweet potato that I had leftover from yesterday instead of the tofu. I used only 1tbsp of sugar for the glaze since the potatoes were already sweet. Otherwise I followed the recipe pretty much exactly and it came out great! To the person who commented that it tastes great without the sugar - sure, but you need it for creating the sticky glaze on the tofu/sweet potato.

As others have noted, the times and servings are way off. This takes about 3x as long to cook as it says (you don't soften carrots and broccoli in 3 minutes). And it's a huge quantity; definitely more than 4 servings. But you want to know whether it's good or not -- it is!

I find adding straight sugar to stir-fries unpleasantly brash, but a small splash of mirin or pineapple juice adds some roundness and aroma without tasting overtly sweet.

I veganized this with Just Egg. Delicious.

Made it this weekend and followed the recipe to a T. Heads up, use a big ol' pot - this makes SO MUCH FOOD. (I used a 12" cast iron skillet and stirring was a challenge by the end.)

In place of rice, we used quinoa. We also replaced 1 of the 5 tablespoons of oil with sesame oil, used 2 eggs instead of 4, and eliminated the sugar. It turned out delicious, and we will make it again.

Delicious but NOT minimum prep. This comes together quickly AFTER a lot of chopping and prepping.

Made tonight. From scratch - including making the rice - it was 2 hours. Despite that, the subtleties were almost worth it. Not just another stir-fry. Some interesting layers, mostly from the tofu. I might make it again, but only with help. Everyone raved.

Substituted 2 tblsp. Trader Joe’s crunchy chili onion oil for the jalapeño & came out very tasty!

There's no way all that food fits into my 12-inch pan, so I used my wok. Also, not that quick - requiring good mise en place ahead of time. But, having said that, really good - especially the glazed tofu. We drizzled on top with Nik Sharma's Indo-Sichuan sauce but chili crisp or Sriracha would have done fine. Will go on our rotation whenever we have a lot of veggies that we need to use with leftover rice.

Sugar was absolutely essential for us.

25 min in a parallel universe perhaps. Is it 25 min with a team of helpers or does fresh ginger and crushed garlic tubs of store bought ginger and garlic? Prep is 30 min at a sprint!

An excellent recipe, a softer change in flavour from typical sautées. For those struggling with cooking times I suggest cutting the veggies thinner & making sure your wok is very hot, it will cook in the time given. Also: added more veggies & used 2 cups of rice, proportions were still excellent.

I used a bit of sesame oil and teriyaki sauce at the end to give the rice a little color Abd flavor. I always follow recipes to the T, the first time I make them and it turned out delicious and beautiful.

Very nice. Easy will do it again. Reduce sugar to 1 tablespoon.

Add more soy sauce at the end of the cooking process.

This was delicious and I will be making this again. Many are mentioning the huge portion size, but there’s just two adults and a baby in our house and we ate the majority of this for dinner. Maybe just a lunch portion remaining. Chose to not add salt to taste whenever it was mentioned in the recipe and it still came out sufficiently salty with just the soy glaze/juices.

Underwhelmed by this recipe. Just okay. Not something I’d cook again.

Used frozen carrot & celery leftover from another dish in place of the carrot & broccoli. Swapped in about half sesame oil for canola oil. Added way more soy sauce and also rice vinegar at the end. Used a mix of brown and white rice. Lots of lime juice and peanuts added before serving, along with sriracha, is totally needed. Makes 6 portions not 4. Ratios of veggies/egg/tofu/rice were perfect, will follow again.

This is just an okay fried rice recipe. Needs a good amount of doctoring up; recommend checking more standard fried rice recipes and then just adjusting ingredients to palate.

Huge! Easily feeds six.

Has anyone tried the recipe with brown rice.

More broccoli, peas.

This is a great option if you’re on a budget, I think this only cost me about $10. Also if you want your tofu to look like it does in the photo, cut into slices and pan fry before cubing them and adding to the pan.

Someone mentioned that this makes so much food it barely fits on a pan. I cooked this and prepared 3 cups of rice instead of 4 and kept the other ingredients the same. It fit perfectly in my 12 skillet and was quite flavorful

Do not add salt or sugar. Also this recipe is for 8 servings, not 4. There is no way you should eat this much in one serving. Good vegetarian fried rice recipe.

Best stir fry ever. Used completely random veggies (aging broccolini, frozen edamame, scallions): used 1/3 of sugar (which gives nice coating of caramel to the tofu), 1/2 of the oil and finished off with a pat of butter for extra flavor. Divine.