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Blackstone

Tofu Fried Rice

By Jess Ferrin

Prep
10 min
Cook
15 min
Serves
4
Difficulty
Medium

Ingredients

  • 1 block firm tofu, pressed and diced
  • 2 tbsp cornstarch
  • 1 tsp Essential Blend seasoning
  • Day-old cooked rice, cold (about 4 cups)
  • ⅓ cup peas and carrots
  • 3 eggs, lightly beaten
  • 1 small onion, diced
  • 3–4 garlic cloves, minced
  • Green onions, thinly sliced
  • 1 tsp sesame oil
  • 3–4 tbsp high-heat cooking oil
  • 3 tbsp water
  • 1 tbsp vegan oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp vegan “chicken” bouillon powder
  • 1 tsp sugar
  • ½ tsp salt
  • ¼ tsp white pepper

Directions

  1. Preheat the griddle to medium-high heat, leaving one burner turned off for holding food.
  2. In a bowl, toss the diced tofu with cornstarch and Essential Blend seasoning until evenly coated.
  3. Add 2 tablespoons of oil to the hot griddle and cook the tofu, turning occasionally, until golden and crispy on all sides. Move the tofu to the cooler, unlit side of the griddle.
  4. Add 1–2 more tablespoons of oil to the hot side. Sauté the onion and garlic for 1–2 minutes until fragrant. Add the eggs and scramble gently.
  5. Add the cold rice, crispy tofu, and prepared sauce. Toss everything together and cook for 2–3 minutes. Stir in peas and carrots and continue tossing until heated through and well combined.
  6. Finish with sliced green onions and a drizzle of sesame oil. Serve hot and enjoy.
Blackstone · https://recipe-studio-dev.myshopify.com/apps/recipes/recipes/tofu-fried-rice