Ingredients
- 3 tablespoons vegetable oil divided
- 8.8 ounces extra-firm tofu drained and cut into small cubes
- 2 large eggs beaten
- 2 cloves garlic minced
- 1/2-inch knob fresh ginger peeled and minced
- 1/2 cup diced yellow onion
- 2 large carrots peeled and chopped small
- 2 scallions thinly sliced (separate white/light green parts from dark green parts)
- 4 cups cold cooked white or brown rice
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 2 1/2 tablespoons soy sauce
- 1 1/2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- Sriracha to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until it is lightly browned on all sides, about 5-8 minutes. Remove the tofu from the pan and set it aside.
- In the same skillet, add another tablespoon of oil and scramble the eggs for about 2 minutes until fully cooked. Remove the eggs and set aside.
- Add the remaining oil to the pan. Sauté the garlic, ginger, onion, carrots, and the white/light green parts of the scallions for about 5 minutes until the carrots are tender but still crisp.
- Add the cold cooked rice, frozen corn, frozen peas, tofu, and eggs back into the pan. Stir in the sauce made by mixing soy sauce, rice vinegar, sesame oil, and sriracha. Cook for 1-2 minutes until everything is heated through.
- Garnish with the reserved dark green scallion slices. Serve the tofu fried rice hot.
