Tofu Fried Rice (豆腐炒饭)

Ingredients

• 1/2 block extra firm tofu ((*Footnote 1))
• 1 tablespoon soy sauce
• 1/2 tablespoon honey
• 3 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon oyster sauce ((or vegetarian oyster sauce))
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper ((or black pepper))
• 4 tablespoons vegetable oil
• 4 green onions (sliced, white and green part divided)
• 1 tablespoon minced ginger
• 3 cups cold day-old jasmine rice ((or other medium grain rice))
• 1 cup frozen mixed vegetables ((*Footnote 2))
• 2 eggs (, beaten)
• 1 teaspoon toasted sesame oil

Steps

1. 1

   Pat tofu dry with paper towels. Cut tofu into 2/3” (2 cm) cubes and transfer to a large ziploc bag. Mix soy sauce and honey together in a small bowl, pour into the bag. Gently flip the bag a few times to coat tofu with the liquid. Marinate for 10 to 15 minutes.

2. 2

   Mix all the sauce ingredients together in a small bowl.

3. 3

   When tofu is marinated, open the bag just a little bit without letting the tofu fall out. Drain the liquid and discard it. Transfer the tofu to a shallow tray or a big bowl. Dust with cornstarch, a tablespoon at a time, and gently toss to coat the tofu. It is OK if the tofu isn’t coated evenly.

4. 4

   Heat a large skillet or a wok with 2 tablespoons of oil over medium-high heat until it shimmers, then turn to medium heat. Add the tofu with your hand, shaking off any extra cornstarch, spreading it into one layer with some gaps in between so the tofu pieces don’t stick together. Cook without moving until the bottom turns golden. Flip to brown the other sides until most sides have browned and there’s no dry cornstarch on the surface (*Footnote 3). If the tofu starts to brown too fast or burn, turn to medium-low heat to prevent the tofu from burning. Transfer cooked tofu to a plate. Set aside.

5. 5

   Add 1 tablespoon of oil, the green onion whites and ginger. Cook and stir to release the fragrance, 30 seconds or so.

6. 6

   Add the rice and turn to medium-high heat. Stir to separate the grains and coat the grains evenly with the oil. Let the rice toast, stirring occasionally, until the rice appears dry and crispy, 4 to 5 minutes. Turn to medium heat if the pan gets too hot.

7. 7

   Pour in the sauce. Stir and cook until the rice is evenly coated. Add the frozen vegetables. Stir and cook for 1 minute.

8. 8

   Move everything to one side of the pan, add the remaining 1 tablespoon of oil on the empty side, and pour the beaten eggs over the oil. Let cook until the bottom sets, then scramble lightly until mostly cooked, with some runny parts. Mix everything together and cut the rice into small pieces, until evenly distributed.

9. 9

   Add the cooked tofu back into the pan. Gently stir everything together so the tofu stays intact. Turn off the heat. Stir in the green onion greens and sesame oil. Serve hot as a side dish.