Corn Free Classic Tofu Fried Rice
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Learn more āIngredients
4 servings
- 14 oz firm tofu, drained and pressed
- 3 tbsp neutral oil (such as vegetable or canola oil), divided
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 3 cups cooked long-grain white rice, day-old and cold
- 2 large eggs, lightly beaten
- 1 cup frozen peas and carrots, thawed
- 3 scallions, thinly sliced, white and green parts separated
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- Ā½ tsp white pepper
- salt, to taste
For serving
- 2 tsp sesame seeds (optional)
- chili oil or sriracha, for serving (optional)
Instructions
- 1
Cut the pressed tofu into 3/4-inch cubes and pat dry thoroughly with paper towels. Heat 2 tbsp of the neutral oil in a large wok or 12-inch skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook undisturbed for 3ā4 minutes, until the undersides are deep golden and release easily from the pan. Flip and cook for another 2ā3 minutes, until golden on the second side. Transfer to a plate and set aside.
- 2
In a small bowl, stir together the soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
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