Ingredients
Equipment
Method
Method
- Toss the pressed tofu with the tofu-group tamari, then coat lightly with cornstarch. Heat the tofu-group oil in a wok or skillet over medium-high heat. Cook the tofu in one layer, turning as needed, until golden and crisp, about 8–10 minutes. Transfer to a plate.
- Add the rice-group oil to the same pan. Cook the onion and garlic until fragrant and the onion begins to soften, about 2–3 minutes.
- Add the carrots and peas. Stir-fry until the carrots are tender-crisp and the peas are cooked through, following any frozen-pea package directions.
- Add the chilled rice and break up clumps with a spatula. Add the rice-group tamari, rice vinegar and ginger. Stir-fry until the rice is steaming hot throughout, reaches 165°F and has lightly toasted edges. Work in batches if the pan is crowded.
- Add the tofu back to the pan and toss gently to combine.
- Remove from the heat and gently fold in the mango, green onions, lime juice and optional cilantro. Keep the mango pieces intact and juicy.
- Serve immediately. Extra lime or cilantro can be added at the table if desired.
Nutrition
Notes
Timing starts with cooked, chilled rice and pressed tofu; cooking rice and cooling it safely take extra time.
Rice safety: Cool freshly cooked rice quickly in shallow portions, ideally within one hour, then refrigerate. Use the chilled rice within 24 hours for this recipe, heat it until steaming hot throughout and to 165°F, and reheat rice only once. For this version made with previously cooked rice, prepare portions you will eat at this meal. To meal-prep, keep mango and rice components separate and assemble only the needed amount rather than cooling and reheating the completed fried rice repeatedly.
Texture tips: Use ripe but firm mango, dry tofu and well-drained cold rice; add mango off the heat.
Swaps: Cooked brown rice gives a chewier grain texture; cooked quinoa makes a different, lighter grain dish. Soy sauce can replace tamari but may contain wheat.
Add-ins: Cooked edamame, cashews or pineapple add their own texture and flavor.
Air fryer tofu: Coat with the measured oil, tamari and cornstarch and cook at 400°F (200°C) for about 12–15 minutes, turning halfway. Follow your rice package or appliance directions when cooking rice from dry.
Serving: Pair with cucumber salad, vegan spring rolls or a light miso soup; choose plant-based yogurt for a mango lassi.
Nutrition basis: Approximate values are for one quarter of the complete dish using 14 oz firm tofu and cooked jasmine rice, excluding optional cilantro. Lower-sodium soy sauce is the nutrition database match for the reduced-sodium tamari; actual brand sodium varies. Both measured portions of frying oil are included.
