Ingredients
14 oz firm or extra firm tofu, drained, pressed, and cubed
3 cups cooked jasmine or medium grain rice, fully cooled
2 tbsp neutral oil such as avocado or canola oil
1 tsp toasted sesame oil
2 large eggs, lightly beaten
3 cloves garlic, minced
1 tsp fresh ginger, grated
3 scallions, thinly sliced, whites and greens separated
1 cup frozen peas and carrots
1 1/2 tbsp low sodium soy sauce or tamari
1 tsp rice vinegar
1/2 tsp white or black pepper
1/4 tsp turmeric
1 tsp cornstarch
2 tbsp water
Directions
- Press tofu for 15 minutes, cut into 1/2 inch cubes, and set aside
- Separate cold cooked rice gently and leave uncovered
- Heat pan with 1 tsp oil, cook eggs until just set, then remove
- Add remaining oil and brown tofu on multiple sides until lightly golden
- Add garlic, ginger, and scallion whites and cook briefly until fragrant
- Stir in frozen vegetables and cook until moisture evaporates
- Add rice and spread evenly, allowing light toasting before stirring
- Mix soy sauce, vinegar, pepper, turmeric, cornstarch, and water, then pour around pan
- Stir fry until lightly thickened and evenly coated
- Return eggs, add scallion greens and sesame oil, then serve immediately
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