Quick Tofu Fried Rice
1 block firm tofu, drained, pressed, cubed
1/2 onion, chopped
2 cups (ish?) leftover brown rice
1 cup (ish?) frozen mixed vegetables, thawed
1/3 cup (ish?) low-sodium soy sauce
freshly ground pepper
1 teaspoon (ish?) vegetable oil
I drained the tofu, wrapped it in one paper towel, then wrapped that with a kitchen towel. I then put a heavy cast iron pan on it and let that sit while I chopped up the onion and thawed the vegetables.
I sliced the tofu lengthwise then cubed it so that they were small-ish cubes.
Heat some vegetable oil in a skillet over medium. When it’s hot, add the tofu cubes. I flipped them around to get as much of the sides browned as possible. Cook for about 5 minutes. Remove and save.
Add some vegetable oil to the skillet. Once it’s hot, add the onion and vegetables. Stir-fry for about 5 minutes. Add rice. I cooked for about 5 minutes. If the rice is too cold, I would heat it up so that the vegetables don’t get overcooked.
Add soy sauce, pepper, then the tofu. I add enough pepper so that I see it. That’s how I know it’s the flavor I like. That’s up to preference, much like the soy sauce. Heat for about 2 minutes.
In the past, I’ve added egg to fried rice. To do that, I push the rice to the side and add a little wetness like butter to a corner of the pan. The egg fries up quickly, then gets folded into the rice. Also, I’ve done cornstarch on the tofu before but wanted to try without this time. I didn’t miss it.