GERD Friendly Classic Tofu Fried Rice

Total time35 min

Prep time15 min

Cook time20 min

4.6

(13)

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Ingredients

4 servings

14 oz firm tofu, drained and pressed
3 tbsp neutral oil (such as vegetable or canola oil), divided
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
Ingredient note
Scallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tsp fresh ginger, grated
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
½ tsp white pepper
Ingredient note
White pepper can worsen reflux in some people, but the small amount in this recipe (~1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid white pepper, please tap it and change its rating to Red.
salt, to taste

For serving

2 tsp sesame seeds (optional)
chili oil or sriracha, for serving (optional)
Can be omitted
chili oil

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 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.
2
In a small bowl, stir together the soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.

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