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Vegan Gochujang Fried Rice with Tofu

Vegan gochujang fried rice with tofu combines cold rice, golden tofu, and crisp-tender vegetables in a tangy, spicy sauce. It comes together in a 12-inch skillet, with scallion greens adding a fresh finish.
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Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp vegan gochujang
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp maple syrup
  • 1 tsp toasted sesame oil
  • 1 package (14 oz) extra-firm tofu drained, patted dry, and cut into 1/2-inch cubes
  • 2 tbsp neutral oil divided
  • 3 scallions thinly sliced, whites and greens separated
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 cup frozen peas and carrots thawed
  • 3 cups rice cold cooked, refrigerated

Equipment

  • 1 12-inch skillet

Method
 

  1. In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, maple syrup, and sesame oil until smooth.
  2. Heat 1 tablespoon of the neutral oil in a 12-inch skillet over medium-high heat. Add the tofu in a single layer and cook for 8–10 minutes, turning occasionally, until golden on several sides; transfer to a plate.
  3. Add the remaining 1 tablespoon neutral oil to the skillet, then add the scallion whites, garlic, and ginger; cook for 30 seconds, stirring constantly. Add the peas and carrots and cook for 2 minutes, stirring occasionally.
  4. Add the rice, breaking up any clumps, and cook over medium-high heat for 3–4 minutes, stirring often, until hot.
  5. Return the tofu to the skillet and pour in the sauce; toss for 1–2 minutes, until everything is coated and steaming hot. Remove from the heat and garnish with the scallion greens.

Notes

For the best texture, use cold refrigerated rice so the grains stay separate as they fry. Store leftovers in an airtight container in the refrigerator for up to 4 days; freezing is possible for up to 2 months, though the tofu texture may change. For a gluten-free option, use certified gluten-free tamari instead of soy sauce.