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Playing Ryan Scott's Fried Rice with Crispy Tofu


  • 2 teaspoons garlic powder
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 Nasoya Tofu, cut into 1/2-inch cubes
  • 5 tablespoons vegetable oil, divided
  • 2 carrots, peeled and chopped
  • 1 green bell pepper, chopped
  • 1/2 medium onion, chopped
  • 3 cups cooked rice
  • 5 tablespoons Kikkoman Ponzu Sauce


Serves: 4


Combine garlic powder, flour, salt and black pepper together. Toss tofu with flour mixture and coat well.

In a large pan over medium heat, heat 3 tablespoons oil. Fry tofu for 5-7 minutes, turning occasionally, until golden brown. Remove from pan with a slotted spoon and drain tofu on paper towels.

In a large nonstick pan or wok over medium heat, heat 2 tablespoons oil. Cook carrots, bell pepper and onion until tender, about 5 minutes, stirring constantly. Add rice and combine well. Let cook without mixing for 3 minutes. Remove from heat.

Serve hot topped with tofu.