# Components:
→ Crispy Tofu
01 - 14 oz firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tablespoons cornstarch
03 - 2 tablespoons neutral oil
04 - Pinch of salt
→ Fried Rice
05 - 3 cups cold cooked jasmine or long-grain rice, preferably day-old
06 - 1 cup frozen mixed vegetables, thawed
07 - 2 cloves garlic, minced
08 - 1 small onion, finely diced
09 - 2 scallions, sliced
10 - 2 tablespoons neutral oil
→ Soy-Sesame-Ginger Sauce
11 - 3 tablespoons soy sauce or tamari for gluten-free
12 - 1 tablespoon toasted sesame oil
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon grated fresh ginger
15 - 1½ tablespoons maple syrup or honey
16 - 1 teaspoon sriracha or chili garlic sauce, optional
→ Garnish
17 - 1 tablespoon toasted sesame seeds
18 - Extra sliced scallion greens
# Directions:
01 - Toss tofu cubes with cornstarch and salt until evenly coated. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer and cook, turning occasionally, until all sides are golden and crispy, approximately 8-10 minutes. Remove and set aside.
02 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, ginger, maple syrup or honey, and sriracha if using. Set aside.
03 - In the same skillet, add 2 tablespoons oil. Sauté onion and scallion whites for 2 minutes until fragrant. Add garlic and cook for 1 minute. Stir in thawed vegetables and cook for another 2 minutes.
04 - Add cold rice, breaking up clumps. Stir-fry for 3-4 minutes until heated through.
05 - Return crispy tofu to the skillet. Pour sauce over everything and toss well to coat evenly. Stir-fry for another 2 minutes.
06 - Transfer to plates or bowls. Garnish with toasted sesame seeds and extra scallion greens.
