Garlic Fried Rice (Sinangag) with Tofu Scramble

Ingredients

• 4 cups Cooked Rice (day-old)
• 6 cloves Garlic
• 3 tablespoons Neutral Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 block Firm Tofu
• 2 tablespoons Nutritional Yeast
• 0.5 teaspoon Turmeric Powder
• 1 tablespoon Soy Sauce (or tamari)
• 2 tablespoons Green Onions

Instructions

1. 1Mince the 6 cloves of garlic.
2. 2Crumble the 1 block of firm tofu into small pieces. Press the crumbled tofu gently with your hands or paper towels to remove as much excess water as possible.
3. 3Heat 1 tablespoon of the 3 tablespoons of neutral oil in a 12-inch skillet over medium-high heat, 375°F (190°C). Add the minced garlic and sauté for 1 to 2 minutes, until it is golden brown and fragrant. Watch carefully to prevent burning.
4. 4Add the 4 cups of cooked rice to the skillet with the garlic. Stir-fry the rice for 5 to 7 minutes, until it is heated through and starting to get slightly crispy. Season the rice with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
5. 5While the rice is cooking, heat the remaining 2 tablespoons of neutral oil in a separate non-stick skillet over medium heat, 350°F (175°C). Add the crumbled tofu and cook for 5 to 7 minutes, stirring occasionally, until it is heated through and starting to turn lightly golden.
6. 6Stir the 2 tablespoons of nutritional yeast, 0.5 teaspoon of turmeric powder, and 1 tablespoon of soy sauce into the tofu. Cook for another 1 to 2 minutes, stirring constantly, until the tofu is well-seasoned and the turmeric has colored it evenly.
7. 7Serve the garlic fried rice immediately. Top the fried rice with the tofu scramble and garnish with the 2 tablespoons of green onions.

Substitutions

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