Tofu Fried Rice

🛒 Ingredients

• Extra-firm tofu, pressed 150 g · 112 kcal
• Day-old cooked white rice 150 g · 195 kcal
• Yellow onion, chopped 30 g · 12 kcal
• Carrots, diced 20 g · 8 kcal
• Frozen green peas 20 g · 16 kcal
• Red bell pepper, diced 10 g · 3 kcal
• Soy sauce 15 g · 8 kcal
• Vegetable oil 8 g · 72 kcal
• Toasted sesame oil 3 g · 27 kcal
• Garlic, minced 4 g · 6 kcal
• Ginger, grated 2 g · 1 kcal
• Scallions, sliced 8 g · 2 kcal
• White pepper, ground 1 g · 4 kcal

👨‍🍳 Instructions

1. Press the extra-firm tofu to remove excess water, then cut it into small cubes. Heat vegetable oil in a large wok or skillet over medium-high heat.
2. Add the tofu to the hot oil and fry until golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu from the wok and set aside.
3. In the same wok, add a little more vegetable oil if needed, then sauté minced garlic and grated ginger for 30 seconds until fragrant.
4. Add the diced onions, carrots, bell pepper, and frozen peas to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. Push the vegetables to one side of the wok, add the day-old cooked rice to the empty side. Break up the rice with your spatula and stir-fry for 2-3 minutes.
6. Add the fried tofu back into the wok with the rice and vegetables. Pour in the soy sauce and toasted sesame oil, then sprinkle with ground white pepper.
7. Stir-fry everything together for another 1-2 minutes, ensuring all ingredients are well combined and heated through. Garnish with fresh sliced scallions before serving.