Golden-seared cubes of pressed tofu get all the crackly, caramelized edges you want, tossed with day-old rice that fries up into distinct, separate grains instead of a mushy clump. Snow peas keep their bright color and a little snap, while scallions, garlic, and fresh ginger build a fragrant base that carries through every bite. The sauce leans on soy sauce, a touch of sesame oil, sugar, and a generous hit of cracked black pepper, thickened just enough to cling to the rice and coat the tofu in a glossy finish. A quick scramble of egg folds right into the mix, adding richness and a little extra bite-sized texture throughout. Finished with scallion greens and an optional scatter of sesame seeds or chili flakes, this one comes together fast in a single skillet and makes a satisfying, protein-packed dinner. It's a solid pick for a vegetarian weeknight table, no fuss required.
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In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, black pepper, and cornstarch until the cornstarch is fully dissolved. Set aside.
Pat the pressed tofu cubes dry with paper towels. Heat 2 tbsp of the neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the tofu in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deep golden and release easily from the pan. Flip and cook for another 2–3 minutes, until golden on the second side. Transfer to a plate and set aside.
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