Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 3 garlic cloves, (minced)
  • 1 1/2 teaspoons freshly grated ginger
  • 2-3 teaspoons curry powder
  • 1/2 teaspoon turmeric
  • 2 tablespoons high heat cooking oil ((such as peanut or canola))
  • 1 (14 ounce) package extra firm tofu, (drained and pressed)
  • 1 small onion, (diced)
  • 2 medium carrots, (diced)
  • 3 cups cooked rice ((preferably 1-2 days old and chilled))
  • 1 cup frozen peas, (thawed)
  • 2 scallions, (chopped)
  • 2 teaspoons sesame seeds

Instruction

  • Stir the soy sauce, vinegar, garlic, ginger, curry powder and turmeric together in a small bowl. Set it aside.
  • Coat the bottom of a large nonstick skillet or wok with oil and place it over medium-high heat.
  • When the oil is hot, break the tofu into medium to large chunks and add them to the pan.
  • Cook the tofu for about 5 minutes, flipping occasionally with a spatula, until it begins to brown and crisp in spots.
  • Push the tofu to the sides of the pan, away from the heat.
  • Add the onion and carrots to the center of the pan, and sauté them for about 4  minutes, until the carrots become tender-crisp and the onion begins to brown.
  • Turn up the heat to high. Give the pan a minute to heat up, then add the rice and sauce.
  • Flip everything to mix the ingredients, the stir-fry, flipping rapidly, until the rice begins to dry out and crisp up, about 5 minutes. You can break the tofu up into smaller chunks at this stage, if desired.
  • Add the peas and flip a few times to incorporate.
  • Remove the pan from the heat.
  • Sprinkle the fried rice with sesame seeds and scallions. Serve.