Finding a dinner recipe that’s quick, healthy, and packed with flavor can feel like a challenge. But this tofu fried rice with sugar snap peas checks all the boxes.
It’s a light yet satisfying dish that’s perfect for busy weeknights or when you’re craving something wholesome.
With its vibrant vegetables, protein-rich tofu, and the aromatic touch of Asian-inspired seasonings, this recipe promises to become a go-to staple in your kitchen.
Why This Recipe Works for Dinner
This tofu fried rice isn’t your average stir-fry. It’s a brilliant combination of fresh, crispy sugar snap peas, tender tofu, and perfectly seasoned rice that feels both indulgent and nourishing.
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The key is in the balance of textures and flavors—soft cubes of tofu, crunchy vegetables, and a tangy marinade infused with soy sauce, fish sauce, and lime juice.
It’s a dinner recipe designed for versatility. Whether you have leftover rice from the night before or prefer to whip up a fresh batch of jasmine, brown, or white rice, it adapts seamlessly.
Plus, it’s quick to make—ready in just 25 minutes—making it ideal for weeknight cooking.
The Secret to the Best Fried Rice
The secret to a great fried rice lies in preparation and heat. By allowing the tofu to marinate and cook until golden brown, you’re building the foundation of flavor.
Using a very hot pan or wok ensures the rice takes on the slightly crispy texture that makes fried rice irresistible. This method also locks in the natural sweetness of the sugar snap peas and cabbage, enhancing their flavors as they caramelize slightly during cooking.
Pro tip: Don’t skip garnishing with fresh cilantro or basil leaves. These herbs provide a fragrant finish that lifts the dish and complements the rich, savory notes.
Customizing the Recipe to Fit Your Needs
One of the best things about this tofu fried rice dinner recipe is how adaptable it is. Here are some tips for customizing it to suit various dietary preferences or ingredient availability:
- Gluten-Free Option: Replace the soy sauce and fish sauce with gluten-free tamari or coconut aminos for a gluten-free version.
- Spicy Twist: Add more serrano or Thai chiles if you love a spicy kick. Adjust the amount based on your heat tolerance.
- Vegan Version: Omit the fish sauce and use extra soy sauce or a splash of tamari. The lime juice adds plenty of brightness to balance the flavors.
- Low-Carb Swap: Substitute cooked cauliflower rice for traditional rice to create a low-carb, keto-friendly version.
- Protein Boost: Add scrambled tofu or a handful of edamame for extra protein if serving a larger group.
Meal Prep Tips for Busy Nights
This recipe is a meal prep hero. You can prepare the components ahead of time, making dinner come together in a flash:
- Tofu: Cut and marinate the tofu earlier in the day or even the night before. Store it in the fridge until ready to cook.
- Vegetables: Chop the onion, garlic, ginger, and cabbage in advance. Store them in airtight containers in the fridge.
- Rice: Use leftover rice for the best texture. If cooking fresh, make it earlier in the day and let it cool completely before frying.
Having these elements ready to go ensures you’ll have a delicious dinner on the table in under half an hour.
Serving Suggestions
This tofu fried rice is a complete meal on its own, but it pairs beautifully with other Asian-inspired sides. Here are a few ideas:
- A crisp cucumber salad with sesame dressing for a refreshing contrast.
- Steamed or roasted broccoli drizzled with a little soy sauce.
- A simple miso soup for a warm and comforting addition.
Finish the meal with lime wedges for squeezing over the rice—this touch of citrus enhances the dish’s flavor and gives it a vibrant finish.
Why You’ll Love This Dinner Recipe
Not only is this tofu fried rice with sugar snap peas delicious, but it’s also a dinner recipe you can feel good about. The combination of plant-based ingredients, protein, and nutrient-dense vegetables makes it a wholesome choice.
Plus, the versatility means you can tweak it to match your tastes and dietary needs.
Perfect for family dinners, solo meals, or even entertaining guests, this dish is sure to impress. Try it tonight and discover how easy it is to bring Mediterranean-inspired freshness and Asian flavors to your table!
Tofu Fried Rice with Sugar Snap Peas Dinner Recipe
Equipment
- Large mixing bowl
- 12-inch skillet or wok
- Slotted spoon
Ingredients
- 3 tablespoons soy sauce
- 3 tablespoons Asian fish sauce
- 7 ounces firm tofu patted dry and cut into 1-inch cubes
- 2 tablespoons peanut oil or safflower oil plus more if needed
- 1 medium onion diced
- 2 garlic cloves minced
- 1 tablespoon grated or minced peeled fresh ginger
- 3 serrano or Thai chilies seeded and sliced
- 2 cups chopped napa cabbage
- 2 cups sugar snap peas trimmed
- 2 cups cooked white or brown rice
- 3 large eggs lightly beaten
- Juice of ½ lime plus lime wedges for serving
- Fresh cilantro or basil leaves for garnish
Instructions
- Combine the soy sauce and fish sauce in a large bowl. Toss the tofu cubes in the mixture and let them marinate for 5 minutes.
- Heat a large skillet or wok over high heat until it becomes very hot. Add the oil and swirl it around to coat the pan evenly.
- Use a slotted spoon to transfer the tofu to the hot skillet, keeping the marinade aside. Cook the tofu without stirring until one side is golden brown, then stir-fry to brown the other sides evenly. This should take about 10 minutes. Once done, transfer the tofu to a bowl.
- If the skillet looks dry, add a bit more oil. Add the diced onion, minced garlic, ginger, and chilies. Cook while stirring frequently until they become aromatic and begin to brown slightly, about 2 minutes. Next, add the napa cabbage and sugar snap peas, cooking them until softened, about 2 to 4 minutes. Stir in the cooked rice and press it down lightly with a spatula. Allow the rice to cook undisturbed for 1 to 3 minutes, so it develops a slight crust. Stir in the reserved marinade and cook for another 1 to 2 minutes to fully incorporate the flavors.
- Create a well in the middle of the rice mixture and pour in the beaten eggs. Let the eggs cook, stirring gently, until they become slightly set, about 1 to 2 minutes. Carefully fold the cooked tofu back into the rice mixture and stir until evenly combined. Drizzle with lime juice, garnish with fresh cilantro or basil, and serve with lime wedges on the side.
Notes
- For a spicier kick, increase the amount of chilies.
- Substitute tamari for soy sauce to make the recipe gluten-free.
- Jasmine rice is preferred for its aroma, but any cooked rice works.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.