Vegetarian Lotus Root and Tofu Fried Rice

Crispy lotus root, golden tofu cubes, and vibrant veggies dance in day-old rice with light soy and sesame. This plant-based Chinese fried rice delivers crunchy texture, protein, and umami—healthy, satisfying dinner ready in 20 minutes.

Why You’ll Love This Recipe

This vegetarian lotus root and tofu fried rice is your meatless masterpiece—crisp lotus root slices bring nutty crunch, while pan-fried tofu adds hearty protein and golden edges. Day-old rice achieves perfect wok-charred separation with minimal oil, and colorful vegetables provide fiber and vitamins without heaviness. Naturally vegan, gluten-free adaptable, and under 400 calories per serving, it’s lighter than takeout yet deeply satisfying. Kids love the fun textures, adults appreciate the authentic Chinese depth—customize heat or veggies to taste. Leftovers reheat beautifully, and the dish scales effortlessly. One wok, zero compromise, healthy Chinese comfort.

Recipe Tips and Tricks

• Cold Rice Only → Day-old jasmine prevents mush.
• Press Tofu Dry → Crispy exterior, tender inside.
• High Heat Wok → Smoking hot for char.
• Lotus Soak → Removes starch, keeps crisp.
• Egg-Free Option → Skip or use JUST egg.
• Soy Balance → Light sauce for clean flavor.
• Toss Motion → Lift-flip, don’t mash rice.
• Sesame Finish → Off-heat for aroma.

Yield: 4 Servings

Vegetarian Lotus Root and Tofu Fried Rice

Print

Crispy lotus root and tofu in light vegetarian fried rice—healthy Chinese dinner in 20 minutes.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• ½ tsp sesame oil
• 1 cup lotus root, peeled and thinly sliced
• 1 cup mixed diced veggies (carrot, peas, corn)
• 1 tbsp neutral oil
• 1 tsp fresh ginger, minced
• 1½ tbsp light soy sauce
• 14 oz firm tofu, pressed and cubed
• 2 cloves garlic, minced
• 2 large eggs, beaten (optional)
• 4 cups day-old jasmine rice, cold
• Optional: green onions for garnish
• Pinch white pepper

Instructions

1. Press Tofu → Wrap in towel, weigh down 10 min; cube into ½-inch pieces—pat ultra-dry.
2. Soak Lotus → Slice lotus root; soak in water with splash vinegar 5 min—drain and pat dry.
3. Prep Station → Chill rice, dice veggies, mince garlic/ginger, beat eggs (if using)—line beside hot wok.
4. Crisp Tofu → Heat wok high; add ½ tbsp oil, then tofu—sear 2 minutes undisturbed until golden, flip.
5. Lotus Crunch → Push tofu aside; add lotus slices—stir-fry 1 minute until edges brown.
6. Aroma Base → Add garlic, ginger, optional egg—scramble egg into ribbons, push to edge.
7. Veggie Pop → Toss in carrots first; 30 seconds, then peas and corn—keep bright.
8. Rice Revival → Crumble cold rice over top; drizzle soy and white pepper—toss vigorously.
9. Fusion Toss → Fold tofu, lotus, veggies through rice; let sit 30 seconds for crispy bits.
10. Fresh Finish → Remove from heat; drizzle sesame oil, scatter green onions—one final toss and serve.

Notes

• Press tofu thoroughly—crisp exterior is key.
• Day-old rice is non-negotiable for texture.
• Soak lotus root prevents discoloration.
• Light soy keeps flavor clean and healthy.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 539Total Fat 13gSaturated Fat 2gUnsaturated Fat 11gCholesterol 94mgSodium 441mgCarbohydrates 88gFiber 6gSugar 3gProtein 22g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Ingredients Notes

• Firm Tofu → 14 oz pressed; protein base.
• Lotus Root → 1 cup sliced; unique crunch.
• Day-Old Rice → 4 cups jasmine; cold and dry.
• Eggs → 2 large optional; silky strands.
• Mixed Veggies → 1 cup (carrot, peas, corn); color.
• Garlic → 2 cloves minced; aromatic punch.
• Ginger → 1 tsp minced; warm brightness.
• Light Soy → 1½ tbsp; gentle seasoning.
• Sesame Oil → ½ tsp finish; nutty note.
• Neutral Oil → 1 tbsp; minimal fat.

Variations and Substitutions

• Protein Boost → Tempeh, edamame, mushrooms.
• Vegan → Omit eggs; use tamari.
• Low-Carb → Cauliflower rice; 2 min less.
• Spicy Kick → Chili oil or white pepper.
• Veggie Swap → Bell pepper, snow peas, bok choy.
• Gluten-Free → Tamari instead of soy.
• Brown Rice → Fiber boost; longer reheat.
• Nutty → Add cashews or peanuts.

Storage Options

• Refrigerator → Airtight container up to 4 days.
• Freezer → Portion in bags up to 2 months.
• Reheating → Wok with splash water or microwave damp towel.

Dish Gallery

Please share this Vegetarian Lotus Root and Tofu Fried Rice with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Thai Basil and Shrimp Fried Rice