Vegan Fried Tofu with Loaded Garden Rice
with Sweet Chili Katsu Sauce
- Soy
- Wheat
- Sesame
Tender tofu transforms into the star of the show in this satisfying dinner. First, it's tossed in a mix of flour and cornstarch and pan-fried, transforming into a golden, crispy-crunchy treat with pillowy soft interior. Fragrant fried rice, bejeweled with tender-crisp carrots and sparkling sweet peas and scallions, provides a fittingly tasty place to nestle the tofu. Finish with a drizzle of a tangy, sweet, and savory katsu sauce and sprinkling of scallion greens.
Ingredients
4 tablespoon
Katsu Sauce
(Contains: Soy, Wheat)
2 tablespoon
Cornstarch
6 ounce
Carrot
1 ounce
Sweet Thai Chili Sauce
1 unit
Onion
4 ounce
Peas
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 unit
Tofu
(Contains: Soy)
1 unit
Pho Stock Concentrate
1 tablespoon
Sesame Oil
(Contains: Sesame)
2 unit
Scallions
¾ cup
Jasmine Rice
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
½ cup
Flour
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Halve, peel, and finely dice half the onion (whole onion for 4 servings). Trim, peel, and quarter carrots lengthwise; then thinly slice crosswise into quarter-moons.
• Heat a drizzle of oil and half the sesame oil (you’ll use the rest later) in a medium pot (large pot for 4 servings) over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant, 1-2 minutes. • Add rice, stock concentrate, 1 cup water (2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until Step 6.
• Heat a drizzle of oil in a large pan over medium heat. Add onion, carrots, and a pinch of salt; stir to combine. Cover and cook, stirring twice, until lightly browned and almost tender, 5-7 minutes. • Uncover and stir in peas and 1⁄4 cup water. Cook, stirring occasionally, until veggies are tender and water has completely evaporated, 1-2 minutes. Taste and season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.
• Halve tofu crosswise, then halve each piece horizontally through the middle to make four thinner squares (eight squares for 4 servings). Pat dry with paper towels; season all over with salt and pepper. • In a medium bowl, whisk together flour, cornstarch, 1⁄2 tsp salt, and a pinch of pepper. Whisk in 1⁄3 cup cold water (2⁄3 cup for 4). TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter- like consistency.
• Heat a 1⁄2-inch layer of oil in pan used for veggies over medium-high heat. • Add tofu to bowl with batter. Gently turn to evenly coat on all sides. • Once oil is shimmering, add coated tofu to pan. Cook until golden brown, 2-3 minutes per side. • Transfer to a paper-towel-lined plate.
• Once rice is done, add veggies, soy sauce, half the scallion greens, and remaining sesame oil to pot. Stir to combine. Taste and season with salt and pepper if desired.
• In a second medium microwave-safe bowl, combine katsu, hoisin, chili sauce, and 1 tsp water (2 tsp for 4 servings). Microwave until warm, 20-30 seconds. • Halve each piece of tofu diagonally. • Divide rice between bowls and top with tofu. Drizzle with sauce and sprinkle with remaining scallion greens. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The loaded garden rice was widely enjoyed, but the tofu itself was frequently described as bland — the sauces carry most of the flavor.
- Ease of prep: Frying the tofu is messy and takes longer than the recipe suggests; several reviewers found it more work than expected for the result.
- Suggestions: Marinate the tofu before coating to build flavor from the inside out. Cut tofu into smaller cubes rather than large squares so it fries more evenly and is easier to eat with rice.
- Leftovers: One reviewer noted the tofu reheats best in an air fryer, which also helps restore some crispiness.
- Batter: The wet batter frequently slid off during frying — add water gradually to reach a pancake-batter consistency, and make sure the oil is fully shimmering before adding the tofu. Some reviewers preferred skipping the batter entirely and pan-frying the tofu plain.
- Sauce: Many found the combined katsu, hoisin, and chili sauce too sweet or too salty; start with less and add to taste, especially if you're sensitive to salt 🌶️.
Reviews from our home cooks
I loved this dish but liked the components better separately than together. I think the loaded garden rice makes a really nice meal with a fried egg on top. The vegan fried tofu was one of the best fried tofus I have ever made (like restaurant quality, but in my home!). I would have preferred to have it on a salad or something lighter than the rice though.
It was fun and more challenging than most HF recipes. It was nice to actually batter the tofu. I want to have more vegan options. It wasn't spicy. I added my own chili.
The veggie fried rice was delicious! Frying the tofu was a little messy. Enjoyed the contrast of texture between it and the rice, but a marinated tofu could have been easier to execute.
The rice was BOMB. The tofu triangles were well seasoned but tasteless. Why fry? It didn't add anything but a soft greasiness. Make the tofu tasty/flavorful. A tasty sauce can't cover that.
This was very good but I don't know if I agree with dredging tofu in a wet batter. For every fried Asian tofu dish I've made before it has been dipped in either a coating of just flour or just corn starch (no water) and I think that this dish didn't need the "breading" on the tofu.
I subbed my own low sodium soy sauce which I think you should include as there is plenty of salt in the sauce added at the end. Recipe was also was just a bit more work than I usually like. I think to make this less lengthy to cook you could provide precut carrots maybe. Or I wonder how the recipe would be without the batter. This made a mess, and I'm not sure really added to flavor. Could have probably sautéed the tofu as is.
I had to buy more tofu since mine was spoiled, but the recipe was really tasty. The sauce was incredibly sweet though - I think that's the only thing I'd change. I also probably would put a different coating on the tofu. This just kinda wanted to stay stuck to the pan.
Part-time vegan, carnivore, pescatarian...just a food lover. This was good. Coating on the tofu needs a little something, maybe some Chohula and spice to kick it up a notch.
Amazing, I'm allergic to carrots so I had to leave those out, but the tofu batter was perfectly crispy & leftovers heat up best in an air fryer.
This was amazing. The portion size was generous and the flavours were amazing. This recipe is definitely a keeper.
