Burmese Fried Rice with Tofu

Instructions

1. 1Wrap the 1 block (about 400 g) of firm tofu in several layers of paper towels or a clean kitchen towel, then place a heavy object on top for 15 minutes to press out excess water. Once pressed, cut the tofu into 1.27 cm cubes.
2. 2Heat 2 tablespoons of sunflower oil in a large skillet or wok over medium-high heat (162.8-190.6°C / 160-190°C). Add the cubed tofu and cook for 8-10 minutes, turning occasionally, until golden brown on all sides and crispy. Remove the crispy tofu from the skillet and set it aside in a bowl.
3. 3Add the remaining 1 tablespoon of sunflower oil to the same skillet over medium-high heat. Add the 1/2 medium onion, diced into 0.635 cm pieces, and the 2 cloves of garlic, minced, cooking for 3-4 minutes until the onion is translucent and fragrant.
4. 4Add the 1 cup of mixed vegetables and the 4 cups of cooked rice to the skillet. Stir-fry for 5-7 minutes, breaking up any clumps of rice, until the rice is heated through and slightly toasted.
5. 5Pour in the 3 tablespoons of coconut aminos and add salt to taste, then stir well to ensure all ingredients are evenly coated.
6. 6Return the crispy 1 block (about 400 g) of firm tofu to the skillet. Gently toss everything together for 1 minute to combine and heat through.
7. 7Garnish the fried rice with the 2 stalks of green onions, chopped into 0.635 cm pieces, and serve immediately.

Substitutions

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