Loaded Meatless Fried Rice

Drain tofu block on a folded dish towel covered with a paper towel. Place a flat object (plate, small cutting board, or baking pan) on top of another paper towel over the tofu, then balance a heavy object on top of that. Allow it to drain for a half hour.

Meanwhile, prepare the other ingredients according to the list above, if you haven’t already: dice carrots, mince garlic, chop greens, and slice scallions. Take out and/or measure the other ingredients so they are handy and ready. Mix oyster sauce and tamari (or soy sauce) in a small dish and set it aside in the refrigerator.

Cut drained tofu crosswise into 8 slices of the same thickness (about 1/3”). Cut each slice in half lengthwise, then cut each “strip” into thirds (crosswise). You’ll have 48 small rectangles, each about an inch square by 1/3” thick. Put tofu pieces into a large shallow dish and toss with the salt. One tablespoon at a time, sprinkle tofu pieces with the cornstarch (use a mesh strainer if available to coat evenly) and stir. Repeat this step 3 times. Set the coated tofu aside on a plate.

Heat a large, dry non-stick skillet (10 to 12 inches) over medium high heat for a couple minutes. Add a tablespoon of peanut oil and heat another 2 minutes, until very hot. Add half the tofu in a single layer and cook on the first side, undisturbed, until brown and crispy, about 5 minutes. (It won’t brown for a few minutes, then suddenly it will, so be patient.) Flip tofu and cook the same way on the other side. Remove tofu pieces from pan to cool on a wire rack, and sprinkle with another pinch of salt while still hot.

Add another ½ to 1 tablespoon of oil to the pan and allow to heat for a minute. Add one piece of tofu to make sure the pan is hot enough (it should sizzle). If so, add remaining tofu and cook as above.

Add 1 teaspoon of peanut oil into the now empty non-stick skillet used to cook the tofu. Heat to medium. Add egg and allow it to cook and set up just a bit. Then begin to stir with a wooden spoon to scramble it. Cook egg until done but not brown, about a minute, then remove it to a small bowl.

Increase heat to medium high, then add 1 ½ tablespoons of peanut oil into the pan. Once hot, cook carrots for a minute or two, until slightly softened. Add peas and cook for another minute, until warm. Add garlic and cook for 30 seconds.

Add the cooked rice, sauce mixture and greens and cook, stirring constantly to coat the rice. Cook for about 2 minutes, until heated through and greens are wilted. If using a 10 inch pan it will get a little crowded, but you should have room if stirring carefully. Reduce heat to medium low, add proteins (egg and tofu), scallions (the white and light green parts) and bean sprouts, and cook 30 seconds, until combined and hot. Remove from heat and stir in sesame oil.

Season with additional salt or tamari, if needed, and garnish with green scallion tops, plus avocado and lime slices, if desired.

Notes:
1. A note on times: Cook time includes 30 minutes to fry the tofu. If tofu is omitted or substituted with pre-cooked meat of your choice, total time is less than an hour.
2. If making your own day old rice, click on the related blog link for instructions to easily achieve rice that isn’t too mushy or wet.