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1
Drain tofu block on a folded dish towel covered with a paper towel.
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2
Place a flat object (plate, small cutting board, or baking pan) on top of another paper towel over the tofu, then balance a heavy object on top of that.
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3
Allow it to drain for a half hour.
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4
Meanwhile, prepare the other ingredients according to the list above, if you havent already: dice carrots, mince garlic, chop greens, and slice scallions.
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5
Take out and/or measure the other ingredients so they are handy and ready.
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6
Mix oyster sauce and tamari (or soy sauce) in a small dish and set it aside in the refrigerator.
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7
Cut drained tofu crosswise into 8 slices of the same thickness (about 1/3).
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8
Cut each slice in half lengthwise, then cut each strip into thirds (crosswise).
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9
Youll have 48 small rectangles, each about an inch square by 1/3 thick.
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10
Put tofu pieces into a large shallow dish and toss with the salt.
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11
One tablespoon at a time, sprinkle tofu pieces with the cornstarch (use a mesh strainer if available to coat evenly) and stir.
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12
Repeat this step 3 times.
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13
Set the coated tofu aside on a plate.
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14
Heat a large, dry non-stick skillet (10 to 12 inches) over medium high heat for a couple minutes.
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15
Add a tablespoon of peanut oil and heat another 2 minutes, until very hot.
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16
Add half the tofu in a single layer and cook on the first side, undisturbed, until brown and crispy, about 5 minutes.
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17
(It wont brown for a few minutes, then suddenly it will, so be patient.)
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18
Flip tofu and cook the same way on the other side.
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19
Remove tofu pieces from pan to cool on a wire rack, and sprinkle with another pinch of salt while still hot.
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20
Add another 1/2 to 1 tablespoon of oil to the pan and allow to heat for a minute.
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21
Add one piece of tofu to make sure the pan is hot enough (it should sizzle).
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22
If so, add remaining tofu and cook as above.
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23
Add 1 teaspoon of peanut oil into the now empty non-stick skillet used to cook the tofu.
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24
Heat to medium.
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25
Add egg and allow it to cook and set up just a bit.
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26
Then begin to stir with a wooden spoon to scramble it.
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27
Cook egg until done but not brown, about a minute, then remove it to a small bowl.
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28
Increase heat to medium high, then add 1 1/2 tablespoons of peanut oil into the pan.
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29
Once hot, cook carrots for a minute or two, until slightly softened.
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30
Add peas and cook for another minute, until warm.
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31
Add garlic and cook for 30 seconds.
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32
Add the cooked rice, sauce mixture and greens and cook, stirring constantly to coat the rice.
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Cook for about 2 minutes, until heated through and greens are wilted.
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34
If using a 10 inch pan it will get a little crowded, but you should have room if stirring carefully.
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35
Reduce heat to medium low, add proteins (egg and tofu), scallions (the white and light green parts) and bean sprouts, and cook 30 seconds, until combined and hot.
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36
Remove from heat and stir in sesame oil.
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37
Season with additional salt or tamari, if needed, and garnish with green scallion tops, plus avocado and lime slices, if desired.
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38
Notes: 1.
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39
A note on times: Cook time includes 30 minutes to fry the tofu.
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40
If tofu is omitted or substituted with pre-cooked meat of your choice, total time is less than an hour.
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2.
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If making your own day old rice, click on the related blog link for instructions to easily achieve rice that isnt too mushy or wet.
